Spicy Pepper Vinaigrette Food

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SIMPLE VINAIGRETTE



Simple Vinaigrette image

We followed the standard 3-to-1 oil-to-vinegar ratio for this super simple vinaigrette. For variety, add your favorite dried or chopped fresh herbs. Make a batch at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn't just for salad: You can also use it as a quick sauce for fish or grilled chicken.

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Yield 1 cup

Number Of Ingredients 5

1/4 cup white, red or aged sherry vinegar
2 to 3 teaspoons Dijon mustard
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

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.

SPICED BALSAMIC VINAIGRETTE



Spiced Balsamic Vinaigrette image

Cumin and crushed red pepper flakes add a kick to traditional balsamic vinaigrette dressing.

Provided by ANGELBEBEBOO

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 4

Number Of Ingredients 8

3 tablespoons balsamic vinegar
½ teaspoon Dijon mustard
1 shallot, minced
2 cloves garlic, pressed
¼ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
⅓ cup olive oil
salt and ground black pepper to taste

Steps:

  • Whisk the balsamic vinegar and Dijon mustard together in a small bowl. Whisk in the shallot, garlic, cumin, and crushed red pepper. Slowly drizzle in the olive oil, whisking constantly until fully incorporated, and continue to whisk for an additional 1 to 2 minutes. Season to taste with salt and black pepper. Let the dressing sit for 10 minutes to allow the flavor to develop.

Nutrition Facts : Calories 179.4 calories, Carbohydrate 4.6 g, Fat 18.1 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 2.5 g, Sodium 20.9 mg, Sugar 2.1 g

SPICY VINAIGRETTE



Spicy Vinaigrette image

Use this spicy vinaigrette recipe to dress Red Bean and Rice Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 8

3 tablespoons fresh thyme leaves, or 1 tablespoon dried
3/4 cup olive oil
4 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 clove garlic, peeled and slightly crushed
3/4 teaspoon freshly ground black pepper

Steps:

  • Chop thyme leaves to release the flavor. In a small bowl, combine remaining ingredients. Add chopped thyme; whisk well.

SPICY GINGER VINAIGRETTE



Spicy Ginger Vinaigrette image

Categories     Condiment/Spread     Garlic     Ginger     No-Cook     Quick & Easy     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 13

1/3 cup finely chopped peeled fresh gingerroot
3 garlic cloves, minced
1 shallot, chopped fine (about 2 tablespoons)
1 teaspoon firmly packed brown sugar
1 tablespoon soy sauce
1/4 cup seasoned rice vinegar
1 tablespoon fresh lemon juice
1/4 teaspoon five-spice powder*
1/2 teaspoon dried red pepper flakes, or to taste
1/2 teaspoon salt, or to taste
freshly ground black pepper to taste
1 cup vegetable oil
*available at Asian markets and many specialty foods shops and supermarkets

Steps:

  • In a blender blend all ingredients except oil until smooth. With motor running, add oil in a stream and blend dressing until emulsified. Transfer vinaigrette to a jar with a tight-fitting lid. Vinaigrette keeps, covered and chilled, 1 week.

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