Ingredients -
1 C. Red Wine Vinegar
1 t. Salt
Pinch White Pepper
1 pc. Garlic Clove, Minced
2 oz. Onion, Minced
1 C. Salad Oil
1/2 C. Olive Oil
Method -
Add first five ingredients to stainless steel mixing bowl and whisk together.
Gradually whisk in oil, taste and adjust seasonings.
Chefs Note: This is a basic recipe, add additional ingredients
to achieve desired taste for your salad.
This recipe can also be prepared in a food processor.
This dressing must be mixed well (or shaken)before pouring over salads. We often like to substitute balsamic vinegar in this recipe (we use less, as it is stronger and has a more powerful taste).
Recipe courtesy of
Chef Laura @ www.chefdepot.net
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Raspberry VANILLA Vinaigrette
Recipe By: Chef Giovanni
Yield: 12 Servings
Ingredients:
1/2 cup Golden Balsamic vinegar
1/2 cup fresh or frozen raspberries
1/4 cup honey
1 T. Vanilla Paste
1/2 cup fresh basil leaves
1 cup extra-virgin olive oil
Method:
In a blender or food processor, combine raspberry vinegar, raspberries, honey,
and basil; whirl 1 minute or until well blended. With the motor on, add olive
oil in a slow steady stream, whirling until dressing is smooth. Add the
vanilla! Store, covered, in the refrigerator. Serve at
room temperature
Blue Cheese Dressing
Recipe By: Chef Edward
Yield: 3 Cups
Ingredients:
1.5 Tbsp. Golden Balsamic vinegar
2 Lg. Eggs
1/2 Tsp. Mustard Powder
Pinch Cayenne
6 oz. Salad Oil
1 cup extra-virgin olive oil
1 Tbsp. Worsteshire Sauce
1/2 Lemon, juiced
1 C. Blue Cheese, Crumbled
Hot Sauce, a few drops
Salt & White Pepper
Method:
In a stainless steel mixing bowl, combine first 4 ingredients, using a hand held immersion blender, blend until thickened. Gradually add oil and remaining ingredients, add the blue cheese last. If dressing is too thick add a few Tbsp. of cold water, mixing until dressing is smooth. Store, covered, in the refrigerator.
Thousand Island Dressing
Recipe By: Chef Edward
Yield: 3 Cups
Ingredients:
1 Tbsp. Golden Balsamic vinegar
2 C. Mayonnaise
1/2 C. Chili Sauce (or tomato sauce)
1 oz. Minced Onion
1 oz. Green Pepper, minced
1/2 t. House Seasonings
Pinch Cayenne
1 lg. Hard Boiled Egg, chopped
1 oz. Pimentos, diced
1 tsp. Worsteshire Sauce
Hot Sauce, a few drops
Salt & White Pepper
Method:
In a stainless steel mixing bowl, combine all ingredients, using a whisk blend until mixed. If dressing is too thick add a few Tbsp. of cold water, mixing until dressing is smooth. Store, covered, in the refrigerator.
Poppy
Seed Dressing
Yields approximately 3 cups dressing.
Courtesy of the Mystery Chef
1 cup sugar
3 teaspoons ground mustard
1 teaspoon salt
White Pepper, To taste
2/3 cup White Balsamic Vinegar
1/4 cup chopped white onion
2 cups extra-virgin olive oil
2 Tablespoons poppy seeds
In a food processor, combine sugar, ground mustard, salt, rice vinegar, and
onion. With the motor on, slowly add vegetable oil in a slow, steady stream;
whirling until dressing is smooth and has a creamy texture. Add poppy seeds and
blend thoroughly. Cover and store in refrigerator. Serve at room temperature.
Truffle Oil Salad Dressing
Yields - Dressing for 6 + servings
Courtesy of Chef Gino
2 tablespoons white truffle oil
1 1/2 tablespoons extra-virgin
olive oil
1 tablespoon white balsamic
vinegar
1/4 teaspoon fresh squeezed lemon juice
1/2 teaspoon sea salt
Fresh ground black pepper, as desired
In a small bowl, whisk together while truffle oil, olive oil, white balsamic
vinegar, lemon juice, sea salt, and black pepper; set aside, refrigerate until ready
to use. Tastes best at room temperature. This salad dressing
is a wonderful addition to baby greens or steamed
vegetables!
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