BABY LETTUCES WITH SHALLOT VINAIGRETTE
Provided by Giada De Laurentiis
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the olive oil, sherry vinegar, Dijon and shallot. Season with the salt.
- Pile the baby lettuce leaves on a platter and drizzle with the dressing. Sprinkle with the Parmesan shavings and serve.
MIXED LETTUCES WITH CREAMY VINAIGRETTE
Any mix of lettuces can be used in this easy salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- In a large salad bowl, toss together the red leaf, romaine, frisee, asparagus, and black olives.
- In a medium bowl, whisk together vinegar, salt and pepper, and sour cream. Slowly whisk in the olive oil until completely combined. Pour vinaigrette over the salad, toss to coat, and serve immediately.
ORGANIC LETTUCES WITH FIG VINAIGRETTE
To make this flavorful salad, the poaching liquid reserved from Oven-Poached Figs is incorporated into a vinaigrette dressing.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Cook reserved poaching liquid in a small saucepan over medium heat until reduced to consistency of syrup (about 2 tablespoons). Let cool completely.
- Whisk reduced liquid, vinegars, and shallot in a small bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in oil until emulsified. Season with more salt and pepper, if desired. Toss greens with vinaigrette to taste. Serve immediately with figs and wedges of cheese.
ORGANIC LETTUCES WITH FIG VINAIGRETTE
Steps:
- Cook the reserved poaching liquid in a small saucepan over medium heat until reduced to the consistency of syrup (about 2 tablespoons). Let cool completely.
- Whisk the reduced liquid, vinegars, and shallot in a small bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the oil until emulsified. Season with more salt and pepper, if desired. Toss the greens with vinaigrette to taste. Serve immediately with figs and wedges of cheese.
- Oven-Poached Figs
- Preheat the oven to 325°F. Put the figs in an 8-inch-square ceramic or glass baking dish. Pour the port, wine, honey, and orange juice over the figs. Submerge the remaining ingredients in the liquid around the figs. Cover the dish with foil, and bake 1 hour.
- Remove the foil; continue to bake 45 minutes more, basting 2 or 3 times with the accumulated juices. Let cool completely, turning the figs occasionally to keep them moist.
- Transfer the figs to a plate. Pour the liquid through a fine sieve into a bowl; reserve for the fig vinaigrette (recipe above). Discard the solids. The figs can be refrigerated in an airtight container up to 3 days.
DRIED FIG VINAIGRETTE
This has a delicious sweet-tart flavour that is great with grilled or roasted meats, especially pork. Also a salad of spicy greens (rocket, etc.) and rich blue cheeses topped with this vinaigrette is downright exciting! Try it with Pork tenderloin, pounded thin, lightly breaded and browned for a special treat!
Provided by MarieRynr
Categories < 30 Mins
Time 25m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Combine the 1/2 cup of chopped figs with 1 cup of water and the shallots in a saucepan over hight heat and bring to a boil.
- Reduce the heat and simmer until the liquid is reduced by half, about 7 minutes.
- Transfer to a blender, add the apple juice and puree until smooth.
- Pour into a mixing bowl and whisk in the thyme, mustard seeds, vinegar, olive oil and the 3 TBS of diced figs.
- Taste and season with salt and pepper.
- If the dressing seems too thick, you can thin it with additional juice.
- Store covered in the refrigerator for up to 5 days.
Nutrition Facts : Calories 1132.4, Fat 109.5, SaturatedFat 15.1, Sodium 10.2, Carbohydrate 42.4, Fiber 5.7, Sugar 31.4, Protein 2.8
FIG BALSAMIC VINAIGRETTE
Sweet and Tangy. Makes any salad Exciting! ... and what I did with all those extra figs! This was inspired by my friend, Ellen.
Provided by Sweetiebarbara
Categories Low Protein
Time 1h30m
Yield 3 1/2 cups, 68-70 serving(s)
Number Of Ingredients 6
Steps:
- Simmer Figs in water until very soft.
- Puree with hand held wand.
- Keep on low heat, and continue until it reaches a thick consistency.
- Sweat shallots over medium low heat in olive oil, and cook until tender (about 15 minutes).
- Add sugar and cook another 5 minutes.
- Add to fig mix and puree again.
- Add vinegar.
- Bottle and refrigerate.
Nutrition Facts : Calories 16, Fat 0.6, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 2.4, Fiber 0.2, Sugar 2, Protein 0.1
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