Salata Lemon Vinaigrette Food

THE BEST LEMON VINAIGRETTE

Steps:

• Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
• Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

LEMON VINAIGRETTE DRESSING

Steps:

• Whisk together all of the ingredients in a small bowl, making certain the sugar is dissolved. Adjust the seasonings to taste.
• Let sit for an hour or so, and then whisk again before serving.

KALE SALAD WITH LEMON VINAIGRETTE

Steps:

• Toast pine nuts: Adjust the oven rack to the middle position and preheat the oven to 325 degrees F. Scatter the pine nuts on a baking sheet. Toast in the oven, shaking or rotating the pan halfway through, until fragrant and golden brown, 8-10 minutes. Remove the pine nuts from the oven and cool to room temperature.
• Marinate anchovies: Drain and discard the brine the anchovies are packed in. In a small, flat dish, arrange ½ of the anchovy fillets in a single layer, skin side down. Use a traditional citrus zester to zest ½ of the lemon on top; then sprinkle with ½ the olive oil, parsley, and red pepper flakes. Repeat layering once more, finishing with the olive oil. Let the anchovies sit in the marinade at room temperature for at least 20 minutes. (Keeps in the refrigerator in an airtight container for up to 3 months.)
• Vinaigrette: Trim the root end from the shallots, then discard skin. Finely mince, then place in a medium bowl. Grate garlic cloves on a Microplane and add to the shallots, along with a large pinch of red pepper flakes. Add lemon juice, vinegar, black pepper (about 12 grinds of a pepper mill), and a pinch of salt. Whisk to combine, then set aside to macerate, 5-10 minutes. Meanwhile, use a Microplane to grate lemon zest; add to the bowl. Whisk in the olive oil in a slow, steady stream. Finally, grate the ricotta salata into the bowl and whisk to combine one last time.
• Dress the salad: Place kale in a large mixing bowl and toss with a pinch of salt. Add several spoonfuls of dressing and gently massage it into the kale, making sure to coat the leaves thoroughly. Add more dressing as needed. (It's always a good idea to start with less dressing and add more as you go.) Layer the salad to assemble: Place a third of the kale on the bottom of a large serving bowl. Drape a few anchovies onto the kale and sprinkle with pine nuts. Finish by grating a thin layer of ricotta salata on top. Repeat this layering process two more times, then serve.

LEMON VINAIGRETTE

Steps:

• In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.

LEMON VINAIGRETTE

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

SPRING GREEN SALAD WITH CREAMY LEMON VINAIGRETTE

Steps:

• Wash and dry the shoots and mint, place in a large bowl.
• In a mason jar, combine the mustard, water, lemon juice, oil, creme fraiche, sugar, salt, and pepper. Put the cap on and shake vigorously to emulsify. Drizzle the vinaigrette over the greens and toss well to coat. Serve immediately. Store any remaining vinaigrette in the jar in the refrigerator.

SIMPLE LEMON VINAIGRETTE

Steps:

• In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt are dissolved. Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended. Season with fine sea salt and freshly ground black pepper. If desired, whisk in the remaining oil in a slow stream, whisking constantly. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.