Ravigote Vinaigrette Food

RAVIGOTE VINAIGRETTE

Steps:

• Prepare recipe of classic vinaigrette.
• Add to the basic vinaigrette 1 tablespoon each of chopped roasted peppers, capers, gherkins, hard-boiled eggs, flat-leaf parsley, and shallots.
• More Vinaigrette Variations:Nut Oil VinaigretteNiçoise VinaigretteAnise VinaigretteCitrus VinaigretteTofu Balsamic Vinaigrette

SIMPLE VINAIGRETTE

Steps:

• Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.

CLASSIC VINAIGRETTE

Steps:

• Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.

RAVIGOTE VINAIGRETTE

Steps:

• In a medium bowl, whisk together sherry vinegar and mustard; slowly whisk in canola and olive oil to form an emulsion. Season with salt and pepper. Stir in chopped egg, capers, shallots, cornichons, chives, chervil, and parsley. Whisk again to reincorporate before using.

THE BEST VINAIGRETTE IN THE WORLD EVER, EVER

Steps:

• Combine all the ingredients in a jam jar, make sure the lid is on tightly, and shake the living daylights out of it.
• Leave it to sit for at least half an hour before serving to allow the garlic to infuse.

MARKET VEGETABLE SALAD WITH RAVIGOTE VINAIGRETTE

Steps:

• Place potatoes in a small saucepan and cover with water; generously salt water. Bring to a boil over medium-high heat; immediately reduce to a simmer. Cook until potatoes are easily pierced with the tip of a sharp knife, 15 to 20 minutes. Drain, peel, and thinly slice; set aside.
• Meanwhile, place beets in a small saucepan and cover with water; generously salt water and add vinegar. Bring to a boil over medium-high heat; immediately reduce to a simmer. Cook until beets are easily pierced with the tip of a sharp knife, 15 to 20 minutes. Drain, peel, and thinly slice; set aside.
• Prepare and ice-water bath; set aside. Fill a medium saucepan with water and bring to a boil. Generously salt water and add ear of corn. Cook until crisp but tender, about 3 minutes. Transfer corn to ice-water bath; let cool completely. Drain and pat dry. Cut kernels from cob and set aside.
• Add fennel and celery to saucepan and cook until crisp but tender, about 4 minutes. Transfer fennel and celery to ice-water bath; let cool completely. Drain and pat dry. Set aside.
• Add leeks to saucepan and cook until crisp but tender, 3 to 4 minutes. Transfer leeks to ice-water bath; let cool completely. Drain and pat dry. Cut leeks into quarters and set aside.
• Add turnips to saucepan and cook until crisp but still tender, 3 to 4 minutes. Transfer turnips to ice-water bath; let cool completely. Drain and pat dry. Set aside.
• Add carrots to saucepan and cook until crisp but still tender, 3 to 4 minutes. Transfer carrots to ice-water bath; let cool completely. Drain and pat dry. Set aside.
• Add green beans to saucepan and cook until tender, but still crisp, about 4 minutes. Transfer green beans to ice-water bath and let cool completely; drain and pat dry. Cut into quarters and set aside.
• Arrange potatoes, beets, corn, fennel, celery, leeks, turnips, carrots, green beans, tomatoes, and greens on each of six plates. Sprinkle with cherries and walnuts and drizzle with vinaigrette. Serve immediately.

SAUCE RAVIGOTE

Steps:

• Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Stir in tarragon, parsley, capers, shallot, and pickles. Season sauce to taste with salt and pepper. Mix in eggs. DO AHEAD: Sauce can be made 2 hours ahead. Cover and let stand at room temperature.

RAVIGOTE SAUCE

Steps:

• Whisk the red wine vinegar with the mustard, season, and pour in the rest of the oil while whisking.
• Stir in the capers, herbs and shallot.

MUSSELS ON THE HALF SHELL WITH RAVIGOTE SAUCE

Steps:

• Cook mussels in wine, covered, in a 5- to 6-quart heavy pot over moderately high heat until mussels just open wide, checking frequently after 4 minutes and transferring open mussels to a shallow baking pan using a slotted spoon. (Discard any mussels that remain unopened after 8 minutes.) When cool enough to handle, detach meat and discard 1 half shell from each mussel. Reserve meat and remaining shells.
• Peel and halve egg, then force it through a medium-mesh sieve into a bowl using back of a spoon. Whisk in oil, vinegar, onion, capers, mustard, parsley, chervil, chives, salt, and pepper until sauce is combined well. Add mussels, stirring to coat, then chill mussels in sauce, covered, at least 1 hour.
• Arrange half shells on a large platter and spoon a mussel with some sauce into each shell.