Tag Archives: Vinaigrette

Watermelon Salad with Apple Cider Vinaigrette

Watermelon Salad
Yields 6
This recipe celebrates summer with juicy sweet watermelon, crisp watercress, and a French inspired vinaigrette.
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
  1. 3 tablespoons sesame seeds
  2. 6 cups seeded watermelon cubes, about 1- inch in size
  3. 1/4 cup Italian parsley leaves
  4. 1/2 cup scallions, sliced
  5. 1/2 cup fresh chervil tops
  6. 1-1 ½ cups Apple Cider Vinaigrette
  7. 6 cups watercress leaves (about 1 large bunch)
Instructions
  1. In a small dry sauté pan, toast the sesame seeds until they are a golden brown. Remove from heat and reserve for later.
  2. In a large bowl, toss half of the sesame seeds, the watermelon, parsley, scallions, and chervil with the Apple Cider Vinaigrette.
  3. Divide the watercress between 6 chilled salad plates and place the watermelon salad on top.
  4. Sprinkle with the reserved sesame seeds and serve immediately.
Notes
  1. Photo and Recipe © Deborah Whitlaw Llewellyn
Cooks Recipes http://recipe.cookswarehouse.com/
Apple Cider Vinaigrette
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 3 shallots, minced
  2. 1 garlic clove, minced
  3. 2 teaspoons grained Dijon mustard
  4. 1 teaspoon honey, or to taste
  5. 1/3 cup apple cider vinegar
  6. 1 tablespoon fresh orange juice
  7. 1 tablespoon fresh lemon juice
  8. 1 tablespoon fresh lime juice
  9. 1 cup extra virgin olive oil
  10. Sea salt, to taste
  11. Fresh ground black pepper, to taste
Instructions
  1. In a small bowl, combine the shallots, garlic, mustard, honey, vinegar, and fruit juices.
  2. Whisk in the oil by slowly pouring it into the bowl in a steady stream. The vinaigrette should be thick. If oil has settled on the top-continue to whisk until well combined.
  3. Adjust with salt and pepper to taste and additional honey if too tart.
Notes
  1. Photo and Recipe © Deborah Whitlaw Llewellyn
Cooks Recipes http://recipe.cookswarehouse.com/

Charred Bok Choy with Sriracha Vinaigrette

Charred Bok Choy with Sriracha Vinaigrette
Expand your spring veggie selection with bok choy. Bok choy is delicious stir fried, added to soups, or gratineed. The stems can be used in place of celery and the leaves in place of spinach or chard - use your imagination to come up with new twists on old standbys. Here, we'll get you started with a quick and easy recipe where the bok choy is grilled and given a spicy finish.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1/4 cup toasted sesame oil
  2. 2 tablespoons soy sauce
  3. 1 tablespoon honey
  4. 1 tablespoon Dijon mustard
  5. 1 teaspoon Sriracha sauce
  6. 2 large red jalapenos
  7. 2 large heads bok choy, halved lengthwise
Instructions
  1. In a small bowl, whisk together sesame oil, soy sauce, honey, mustard and Sriracha. Set aside.
  2. Set grill to high heat. Coat the racks with nonstick cooking spray.
  3. Grill jalapenos for 6 minutes, or until lightly charred. Remove from grill and cut into thin rounds. Set aside.
  4. Coat bok choy halves with nonstick cooking spray. Grill 2 minutes per side, or until lightly charred.
  5. Arrange bok choy on a large serving platter. Sprinkle with jalapenos and drizzle with the vinaigrette to serve
Cooks Recipes http://recipe.cookswarehouse.com/

Catalan Mixed Green Salad with Citrus Vinaigrette

Catalan Mixed Green Salad
Serves 10
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Ingredients
  1. Salad
  2. 2 bags of mixed greens or the equivalent in fresh mixed greens
  3. 1 red pepper, roasted, peeled, seeded and julienned
  4. 1 can hearts of palm, sliced ½ in thick
  5. 1 red onion, thinly sliced in quarters
  6. 1 cup almond slices or slivers, toasted
  7. 2 oranges, segmented
  8. 8 oz goat cheese, crumbled
  9. Citrus Vinaigrette
  10. ¼ cup orange juice, fresh squeezed
  11. 1 Tbsp lemon juice, fresh squeezed
  12. ¼ cup red zinfandel vinegar
  13. salt
  14. pepper
  15. 1 – 1 ½ cups extra virgin olive oil
Instructions
  1. Salad - Wash and dry greens.
  2. Arrange in a chilled bowl.
  3. Top artfully with remaining ingredients.
  4. Pour the vinaigrette over the salad.
  5. Vinaigrette - Place all ingredients except the olive oil in a stainless steel or glass bowl. Whisk to combine.
  6. Slowly whisk in the olive oil until combined.
Cooks Recipes http://recipe.cookswarehouse.com/