Wednesday, July 31, 2013

Experiment with Vinaigrettes

To make your own salad dressing is easier and more satisfying than you think.  The fresh taste of natural herbs, unique vinegars, citrus juices and premium different oils make a big difference once drizzled over a lovely bunch of leafy greens.  Try a few versions, like a White Truffle Shallot-Herb Vinaigrette (shown below) and soon you'll find yourself experimenting with a world of flavors.  Practice makes perfect and soon you won't need a recipe.   Although vinaigrettes are delicious for salads, you can use them on grilled fish, seared meats and roasted vegetables. 
How to make vinaigrette

White Truffle Shallot-Herb Vinaigrette
2 tsp. chopped shallots
1 tsp. dijon mustard
4 anchovies, chopped
1/2 tsp. basil
1/2 tsp. oregano
1/3 c. champagne vinegar
1/2 c. premium White Truffle Oil
In a small mixing bowl add the chopped shallot, dijon, anchovies, basil, oregano and champagne vinegar.  With a small whisk, slowly emulsify the white truffle oil to blend ingredients together. 

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