Salad with Vinaigrette

More and more people nowadays are starting to prefer vinaigrette dressings on their salads. There has been a shift in tastes – from dressings that are sweet and thick several decades ago to the vinaigrette, which makes use of a mixture of oil and vinegar.

Now, vinaigrette dressings are not mainly for your salad. It can also be used as sauces for foods such as fish, meat and other main-course dishes. Even deserts are starting to make use of the vinaigrette dressing. Indeed, there are chefs that create their own mixture to pour over desert. For example sweetened vinaigrette with mint and raspberries is poured over a fruit salad.

When you say vinaigrette, the notion is that vinegar always comes into play as one of the ingredients. However, you can also use other ingredients that have a high acid component, such as citrus juice. The vinaigrette as a dressing or sauce may be prepared and kept warm or at room temperature.

Now, if you do decide to add vinegar, you have many options you can make use of to give your vinaigrette a unique taste. You can use a number of herb vinegars, shallot or garlic vinegar, balsamic vinegar, raspberry vinegar, sherry vinegar or honey vinegar. You can also use different oils. Usually, the oil used for vinaigrettes is extra-virgin olive oil. However, you may still opt to use herb oil, sesame oil, hazelnut oil, herb oil, red pepper oil, walnut oil, spice oil or ginger-flavored oil. It really is up to you.

[tag] oil and vinegar, vinaigrette[tag]

A Balsamic Vinaigrette with asparagus is a delicious healthy dish for lunch or dinner. The same Balsamic Vinaigrette recipe can be used with a mixture of green bean varieties.

Ingredients:
2 pounds asparagus stalks or spears, washed and trimmed, (optional: a mixture of green and white asparagus spears)
3 tablespoons Italian aged balsamic vinegar
2 tablespoons minced red onion
2 tablespoons quality extra-virgin olive oil
1 clove garlic, peeled and pressed through a garlic press
1/4 teaspoon coarse fresh ground black pepper
Coarse sea salt to taste

Method:
To prepare balsamic vinaigrette: using a medium mixing bowl, whisk together aged balsamic vinegar, minced red onion, extra virgin olive oil, pressed garlic, and ground pepper. Let stand until asparagus is cooked.Cook, or blanch the asparagus spears in boiling water for about 3 minutes or until tender crisp, make sure not to overcook. Remove from heat and rinse with cold water, then drain. Arrange asparagus on individual serving plates. Whisk balsamic vinaigrette and immediately spoon the vinaigrette over asparagus, allow a little extra vinaigrette to pool on the side. Sprinkle lightly with coarse salt.

Balsamic vinegar and extra virgin olive oil are regarded as a healthy mixture by nutritionist and food professionals. Balsamic vinaigrettes are a healthy salad dressing option to that of bottled commercial salad dressings that have been processed and have many ingredients that are not favorable to a healthy diet. Most people rave about the flavor combination and full-bodied taste a balsamic vinaigrette brings to a salad. The balsamic vinaigrette has became the favorite salad dressing recommended by dietitians. A mixture of balsamic vinegar and olive oil offers antioxidant ingredients and heart healthy monounsaturated fatty acids. As an alternative to commercial processed salad dressings, a fresh made balsamic vinaigrette can help lower cholesterol levels. Balsamic vinegar is fat-free, high in potassium, and boasts of flavor unlike any other vinegar.

Technorati Tags: balsamic vinegar, balsamic vinaigrette, olive oil, healthy dressing

Balsamic Salmon Fillets, baked Sockeye Salmon recipe

Ingredients:
Two fresh sockeye salmon fillets, about 2 1/2 pounds each
one tablespoon lemon zest
two garlic cloves peeled and pressed through a garlic press
three tablespoons extra-virgin olive oil
two tablespoons fresh thyme, finely chopped
one half cup red wine
one half cup aged balsamic vinegar
one quarter cup unsalted butter
one half lemon, thin sliced
1 teaspoon brown sugar

Method:

Preheat oven to 350°. Place sockeye salmon fillets, skin down, in an oiled baking dish. With a basting brush, coat salmon fillets with olive oil. Mix together lemon zest, chopped thyme, and pressed garlic. Rub mixture of herbs over salmon fillets. Place baking dish with salmon fillets in the oven and bake at 350° for 40 minutes, or until salmon flakes with a fork. While salmon fillets are cooking, combine balsamic vinegar, red wine, and brown sugar in a skillet. Bring to boil and reduce until a syrupy consistency. Reduce heat to low, and whisk in unsalted butter. Spoon sauce over salmon fillets and garnish with a thin slices of lemon. Servings 8 to 10.

Technorati Tags: balsamic salmon, baked salmon recipe, salmon and balsamic sauce

Makes four servings.Preparation time 30 minutes.

Warm three tablespoons of olive oil in a medium skillet, using medium heat. Sauté mushroom slices until tender. Set aside as well.

Slice the scallops in half, to make too thin disks. Warm two tablespoons of the olive oil and another skillet over medium high heat. Then add the basil, garlic and scallops. Sauté the scallops until cooked through, should take about two to three minutes. Turn the scallops once or twice during cooking.

Place the tomatoes in a blender with the remaining olive oil, salt, pepper and purée until smooth. Pour this into a small saucepan and cook it over medium heat. Stir regularly until purée is heated through. Will take about 5 minutes. Place one slice of eggplant in the center of each plate. Top each eggplant slice with scallops and sautéed mushrooms. Spoon some of the tomato mixture around the plate and serve.

sauteed scallops, eggplant recipe

Technorati Tags: sauteed scallops, eggplant recipe

Serves 4

Ingredients:

4 dozen fresh mussels in the shell
¼ cup extra virgin olive oil
10 garlic cloves, minced
1 fennel bulb, finely chopped
2 tomatoes, seeded and chopped
1 ½ cups dry white wine

Method:

Scrub mussels and remove beards. Store in a bowl in the refrigerator. Heat olive oil in large stockpot over high heat. Sauté garlic for 1 minute. Add fennel and chopped tomatoes. Cook over high heat, stir occasionally, for 4 minutes. Pour in wine, with heat at high, boil for 6 minutes. Add mussels, cover, and reduce heat to medium. Cook, shaking the pot occasionally, until all mussels, are open, should take about 7 minutes. Remove and discard any mussels that do not open. Serve hot with crusty bread.

Technorati Tags: seafood recipes, steamed mussels, mussels recipe

Try to imagine authentic Italian cooking and recipes without olive oil.
What would a pasta sauce be without olive oil? Olive oil is used in numerous culinary creations. Olive oil is used in drizzling, baking, deep frying, and sautéing. It is also used as a marinade or dressing over salads. Drizzled olive oil goes over cooked vegetables, meats, and seafood. A fine quality olive oil is often used as a finish to soups and bean dishes.For general purpose cooking almost any olive oil will do. Reserve a fine quality extra virgin olive oil for drizzling over salads and finished dishes. This works especially well over fish and vegetables. Remember, the better the olive oil that you use, the better tasting your prepared food will be. Keep your olive oil in a cool dark pantry, and always in a glass decanter for preservation.Each olive oil has its own individual taste, indicative of the variety of olive and place of growing origin. Many of the finest olive oils originate from the Mediterranean countries. Spain is considered one of the finest olive oil producers. You may desire to search out your preferred taste in olive oil. Today there are numerous varieties to choose from, and can be easily found at a gourmet market or online gourmet shop.

Technorati Tags: olive oil, extra virgin olive oil, olive oil cooking

Makes 4-6 servings This pasta salad is ideal for picnics because it has no immediate perishable ingredients. It also works well on a salad or buffet table with cold cuts and other salads. As an addition, cold poached salmon, smoked salmon, or tuna can be added1 lb dried pasta, use fusilli or farfalle pasta
3 tablespoons extra virgin olive oil
1 large garlic clove pressed through a garlic press
1 tablespoon Modena balsamic vinegar
1/3 cup Sicilian-style green olives, pitted and finely chopped
¼ cup finely chopped roasted red bell pepper. (*see note)
2 green onions, cut into thin slices about one inch long
¼ cup finely chopped fresh Italian parsley
1 pinch of fresh oregano, marjoram, or thyme
Sea Salt
Black pepper, ground fresh

Technorati Tags: pasta salad, picnic pasta salad, healthy salad recipe

Makes 4 Servings

8 fillets of sole 4-6 oz ea.
Sea Salt and fresh ground pepper
2 tablespoons white wine vinegar
½ lemon
Canola Oil
Fresh herbs for garnish
Warm Tomato Vinaigrette (use next recipe)

Method:

In cold water, rinse the sole fillets and pat dry with paper towels.
Season with sea salt and fresh ground pepper.
In a medium pot with a steamer insert, fill to about 2 inches, and bring to a boil.
Add white vinegar and lemon cut into small pieces.
Brush the inside surface of the steam insert with the Canola Oil to coat well. Place the fish on surface of steam insert. Place over boiling liquid. Cover the pot and steam for about five minutes, or until fish is just cooked through.

On each of 4 plates, spoon 3 tablespoons of warm tomato vinaigrette.
After sole fillets are cooked, place 2 fillets on each plate. Garnish with another tablespoon of tomato vinaigrette sauce and sprigs of fresh herbs. Serve immediately.

low fat fish recipe, fillet of sole recipe, fillet of sole and tomato vinaigrette