Orange Scallion Vinaigrette Food

SCALLION VINAIGRETTE

Steps:

• In a small bowl, whisk together white-wine vinegar, Dijon mustard, salt, pepper, sugar, and scallions.
• Slowly add extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender.

ARCTIC CHAR WITH PISTACHIO ORANGE VINAIGRETTE

Steps:

• Preheat broiler.
• Put fish, skin side down, on foil-lined rack of a broiler pan. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper (total), then brush with 1 tablespoon nut oil.
• Broil 4 to 5 inches from heat until just cooked through, 6 to 8 minutes.
• Meanwhile, grate zest from orange with a Microplane and squeeze 1/4 cup juice.
• Whisk together zest, orange juice, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add remaining 2 tablespoons nut oil in a slow stream, whisking. Stir in scallion.
• Transfer fillets (without skin; it will be stuck to foil) with a metal spatula to plates, then drizzle with some of vinaigrette and sprinkle with nuts. Serve remaining vinaigrette on the side.

SPINACH SALAD WITH ORANGE VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F.
• Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
• In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
• To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.

ORANGE VINAIGRETTE SALAD DRESSING

Steps:

• In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt.
• Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. Store refrigerated; the dressing will solidify when cooled so bring to room temperature before serving.

GRILLED POTATO SALAD WITH BACON-SCALLION VINAIGRETTE

Steps:

• Preheat a grill to medium. Put the red potatoes in a large saucepan and cover with cold water by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, after about 10 minutes, add the sweet potatoes. Return to a boil and cook 10 more minutes. Drain the potatoes and set aside to cool.
• In a medium bowl, whisk the mayonnaise, mustard, onion powder, garlic powder, cayenne, and salt and black pepper to taste. When the potatoes are cool to the touch, gently toss them in the mayonnaise mixture to coat.
• Make the vinaigrette: Cook the bacon in a small skillet over medium heat until crisp, then set aside to cool in the skillet. Once cool, pour the bacon and drippings into a small bowl along with the olive oil. In a large bowl, whisk the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the scallions, parsley, and salt and black pepper to taste and whisk to blend.
• Using tongs, place the potato pieces on the hot grill and cook on all sides long enough to cook through and make grill marks, 1 to 2 minutes per side. Handle the potatoes gently so they don't fall apart. Remove the potatoes from the grill and place in the bowl with the vinaigrette. Gently toss to coat completely and serve warm or cold.

ORANGE, LEMON VINAIGRETTE

Steps:

• Combine the juices and salt and pepper.
• Slowly whisk in oils until incorporated.
• A blender or food processor may also be used. Pour into a glass jar and seal.
• Serve over your favorite salad greens.
• The vinaigrette will keep, tightly covered, for a week in the refrigerator.
• To warm cold vinaigrette, place jar in a bowl of hot tap water for a few minutes.

ORANGE CHILI VINAIGRETTE

Steps:

• Whisk together all the ingredients.
• chill and serve.

BLOOD ORANGE VINAIGRETTE

Steps:

• Combine olive oil, blood orange juice, red wine vinegar, honey, mustard, salt, and pepper in a blender. Process until well combined and smooth.