Tomato Ginger Vinaigrette Food

TOMATO VINAIGRETTE

Steps:

• Combine tomatoes with olive oil and vinegar, chives and tarragon and season with salt and pepper.

TOMATO VINAIGRETTE

Steps:

• Combine all of the ingredients and season to taste with salt and pepper; serve at room temperature.
• Great over roasted or grilled poultry as well as baked or grilled fish and grilled meaty vegetables such as eggplant or mushrooms

GRILLED FILLET OF BEEF WITH TOMATO GINGER VINAIGRETTE

Steps:

• Make marinade:
• In a large jar with a tight-fitting lid combine marinade ingredients with salt and pepper to taste and shake until combined well.
• In a large resealable plastic bag combine fillet with marinade and seal bag, pressing out as much air as possible. Turn bag several times to coat fillet with marinade and put in a shallow dish or bowl. Marinate fillet, chilled, turning bag every few hours, at least 8 hours or overnight. Let fillet stand at room temperature 30 minutes before grilling.
• Prepare grill.
• Grill fillet on an oiled rack set about 5 to 6 inches over glowing coals, turning every 5 minutes to evenly sear all sides, until it registers 130°F. to 135°F. on a meat thermometer, about 25 to 30 minutes, for medium-rare. (Alternatively, fillet may be roasted in an oiled roasting pan in a preheated 500°F. oven approximately the same amount of time.) Transfer fillet to a cutting board and let stand 10 minutes.
• Slice fillet and serve with vinaigrette.

TOMATO GINGER VINAIGRETTE

Steps:

• In a blender, blend together all ingredients except oil until smooth. With motor running, add oil in a stream with salt and pepper to taste and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before serving.

MOROCCAN SEA SCALLOPS WITH TOMATO-GINGER VINAIGRETTE

Steps:

• Coat grill with nonstick spray; preheat to medium-high.
• Whisk yogurt, sugar, spices, lemon juice, salt, and pepper together. Add scallops and toss to coat; marinate 15 minutes.
• Heat oil in a small skillet over medium heat. Add shallots and fresh ginger, and saute for 3 minutes (do not brown).
• Pulse tomatoes, vinegar, honey, and lemon zest in a food processor; with machine running, drizzle in warm shallot mixture. Transfer to a bowl and stir in parsley
• and salt to taste; let stand at room temperature until ready to serve. Remove scallops from yogurt mixture (discard remaining marinade).
• Grill scallops on one side until seared, 2 to 3 minutes. Turn scallops over and grill 3 to 5 minutes, or until cooked through. To serve, spoon vinaigrette onto plates, then top with scallops.

TOMATO VINAIGRETTE

Steps:

• Arrange tomato slices in an 8-in. square dish; set aside. In a small bowl, whisk together oil, vinegar, garlic, oregano, salt, pepper and mustard. Pour over tomatoes. Cover and chill for 1-2 hours. , To serve, place each lettuce leaf on an individual plate and top with two tomato slices. Drizzle with dressing. Sprinkle with onions and parsley.

TOMATOES WITH VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, seasoned salt and pepper; shake well. Serve over tomatoes and lettuce.

TOMATOES VINAIGRETTE

Steps:

• Combine first 7 ingredients in medium bowl. Mix in oil if using. Sprinkle with chopped parsley and serve.

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.