Vinaigrette Jam Food

JAM JAR DRESSINGS

Steps:

• FRENCH DRESSING
• Peel and finely chop ¼ of a clove of garlic. Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.
• YOGHURT DRESSING
• Put ⅓ cup of natural yoghurt, 2 tablespoons of white or red wine vinegar and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.
• LEMON DRESSING
• Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Squeeze in the juice of 1 lemon. Put the lid on the jar and shake well.
• BALSAMIC DRESSING
• Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.

BOTTOM OF THE JAR JAM VINAIGRETTE WITH CHOPPED GREENS

Steps:

• To the bottom of a almost-empty jam or jelly jar, add the other ingredients and shake to combine. Or, whisk together all the ingredients in a salad bowl, streaming in the EVOO. Toss with lettuce and vegetables and season with salt and pepper.

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.

VINAIGRETTE JAM

Steps:

• In a medium high-sided skillet, combine shallots and Banyuls vinegar. Bring to a boil over high heat; reduce to a simmer and let cook until shallots are softened and almost all the liquid has evaporated, adding a splash of water, as necessary, to keep shallots from burning. Remove from heat and transfer shallots to a medium bowl; whisk in rice-wine vinegar. Slowly whisk in oil until an emulsion is formed; season with salt and pepper.