Vinagrettes are fresh and easy to create oil based dressing that take many foods to another level. A column about vinagrettes appeared in the Kansas Star column on April 16,2008. www.kansascity.com/living/food/story/576498.html
Butter lettuce and spinach with citrus and avocado
Makes 4 to 6 servings
1 head butter or bibb lettuce
Variety of ingredients dress up vinaigrette
1 small bunch young spinach leaves
2 ruby grapefruit
4 teaspoons sherry vinegar
2 teaspoons raspberry or other fruit vinegar
1 shallot, finely diced
1/4 teaspoon salt
6 to 7 tablespoons virgin olive oil or a mixture of virgin and light olive oil
1 teaspoon mint, finely chopped
2 teaspoons chives, finely sliced
Freshly ground black pepper
Separate the lettuce leaves and remove the spinach stems. Discard any leaves that are bruised or yellow, wash the greens (the spinach in 2 changes of water) and dry them in a spinner. Tear greens into bite-size pieces, roll them loosely in a kitchen towel and refrigerate until needed.
Peel the grapefruit, being sure to remove the white pith. Using a sharp knife, cut each grapefruit section loose from its membrane and turn it into a bowl.
Peel, pit and halve the avocados. Place halves cut side down and slice them crosswise at an angle.
In a small bowl, combine the vinegars, shallot and salt. Whisk in the oil or mixture of oils. Taste and adjust vinegar and oil, if necessary. Stir in mint and chives.
Pour any juice off the grapefruit sections, combine them with the avocado slices and dress them carefully with some of the vinaigrette. Toss the greens with the rest of the vinaigrette and lay them on salad plates. Set the grapefruit and avocado slices in and among the leaves. Add a grinding of black pepper and serve.
Per serving, based on 4: 392 calories (77 percent from fat), 36 grams total fat (5 grams saturated), no cholesterol, 20 grams carbohydrates, 4 grams protein, 152 milligrams sodium, 5 grams dietary fiber.
Pan-seared salmon with chive vinaigrette
Makes 4 servings
For the vinaigrette:
1/4 cup white balsamic vinegar
1 tablespoon minced shallots
2 tablespoons finely cut chives
1/4 teaspoon sea salt
1/8 teaspoon freshly cracked black pepper
3/4 cup best-quality olive oil
For the salmon:
4 salmon steaks, about 1 inch thick (6 ounces each), skin on
Freshly ground black pepper
2 tablespoons olive oil
For the vinaigrette: In a medium bowl, whisk together vinegar, shallots, chives, salt and pepper. When the salt has dissolved, whisk in 3/4 cup olive oil. (The vinaigrette can be made a few hours ahead of time, which allows the flavors to blend, the shallots to mellow and the color to deepen slightly.)
Season the salmon steaks with salt and pepper.
Heat 2 tablespoons olive oil in a large skillet on medium-high heat. When the oil is hot, add salmon steaks and sear until golden and caramelized on one side, about 3 minutes. Flip the salmon and cook 3 minutes more. Remove and blot on a paper towel.
Drizzle each salmon steak with about 2 tablespoons chive vinaigrette. Serve immediately.
Per serving: 620 calories (77 percent from fat), 53 grams total fat (7 grams saturated), 88 milligrams cholesterol, 2 grams carbohydrates, 34 grams protein, 232 milligrams sodium, trace dietary fiber.
Here is another one Balsamic Vinaigrette Dressing Recipe
Thursday, June 15th, 2006 10:34pm
Aged Balsamic Vinaigrette Recipe
1/2 cup aged balsamic vinegar
1 tablespoon soy sauce or tamari
2 tablespoons clover honey
2 cloves garlic, minced
Crushed dried red pepper to taste
1/2 cup extra-virgin olive oil
In a medium bowl, whisk together balsamic vinegar, soy sauce, honey, garlic, and red pepper. Add olive oil in a thin stream, whisking until emulsified. You can also use a food processor tp mix all the ingedients if you like.
Be sure to gradually whisk or blend the oil into the vinegar, you create an emulsion (an emulsion is a mixture of two liquids that usually don’t combine so readily or smoothly.)