Colin Cowie's Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup(s) white vinegar |
1 tablespoon(s) dijon mustard |
1 tablespoon(s) chopped shallots |
1/4 teaspoon(s) each salt and pepper |
1 cup(s) evoo |
Directions:
1. Servings: Makes 1 1/3 cups dressing
2. In a small mixing bowl, whisk together vinegar, mustard, shallots, salt and pepper. Slowly whisk in oil.
3. Variations on a Theme
4. Artichoke: Add a fresh artichoke heart or 2 canned artichoke hearts (about 3 ounces), and replace vinegar with 1/4 cup lemon juice; puree in a blender until creamy. Serve on frisée lettuce, or use as a glaze for fish by basting during and after grilling.
5. Tomato: Add 2 Tbsp. tomato juice and a dash of Tabasco. Serve on Israeli-style chopped salad: Cube tomatoes, cucumbers and red bell peppers, and mix with diced onions. Scoop onto a romaine lettuce leaf; garnish with a pinch of red pepper flakes.
6. Honey: Add 2 tsp. honey. Serve on hearty winter greens like escarole, or use dressing as a glaze for pork or poultry while it cooks on the grill.
7. Cheese: Add 2 ounces or more Stilton cheese and puree in a blender. Serve on a salad of frisée, mixed greens, radicchio, endive and arugula, topped with sliced pears and toasted walnuts.
8. Citrus: Add 1 tsp. orange zest and 2 Tbsp. fresh orange juice (or substitute lime or grapefruit). Stir in 1/4 tsp. crushed red pepper. Serve on poached or grilled fish such as salmon, cod or sea bass.
9. Herb: Add 1 to 2 Tbsp. chopped parsley, tarragon, mint, basil or chives. Serve on a salad of shrimp, haricots verts and mushrooms, or combine with a mix of cherry tomatoes and scallions. Dressing can also be used to baste grilled shrimp.
10. Walnut: Replace 1/2 cup olive oil with walnut oil. Serve on a salad of baby arugula, toasted pine nuts and goat cheese. Note: Because some people have severe allergies to nuts, always let your guests know you are serving a nut oil.
11. Truffle: Replace olive oil with 1/4 cup truffle oil and 3/4 cup vegetable oil. Serve on a delicate salad of butter lettuce leaves or mâche topped with a slice of foie gras and dried fruit, such as figs. This also goes wonderfully over steamed asparagus or baby potatoes, sliced toasted almonds, and haricots verts or peas
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