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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Salads'

A Healthy Option: Salad with Vinaigrette

Sunday, April 06th, 2008

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]


Oil and Vinegar Italian Green Salad

Friday, April 04th, 2008

Italian Green Salad

Crisp fresh picked spring greens flavored with fresh or dried herbs, drizzled with olive oil, balsamic vinegar, add a pinch of sea salt, freshly ground black peppercorns, and a gentle hint of minced garlic is what an Italian green salad is made of. Sometimes for a saltier taste a small portion of anchovies can be blended into the salad dressing, of course the salt would be omitted.

Fresh herbs such as basil, tarragon, oregano, Italian parsley and many others can be used more generously than dried herbs because of the milder flavor. These are best when they are chopped finely or minced through a food processor. By dicing or mincing the herbs, the distinctive flavors of each spice permeate the entire salad. It is important to use a fine quality extra-virgin olive oil, as your salad will only be as good as the ingredients used. Extra flavor can be added with fresh grated Parmesan cheese. Parmesan cheese is noted for its salty flavor but blends well with the other flavors in the salad.

An Italian green salad is another alternative to the antipasto course. It is up to you to serve before or during the meal.

Italian style chef salad
Serves four to six persons

2 large cloves of garlic, peeled
one half teaspoon onion salt
one tablespoon red wine vinegar
four tablespoons extra-virgin olive oil
half teaspoon freshly ground black peppercorns
half teaspoon dry mustard
one quarter pound salami thinly sliced and julienned
one quarter pound provolone cheese, thinly sliced and julienned
1 cup chickory, torn into bite-size pieces
1 cup escarole, torn in bite-size pieces (this is a variety of endive having leaves with irregular frilled edges)
1 cup fennel, thinly sliced
1 cup Belgian endive, cut into 1 inch pieces
1 cup watercress
one tablespoon salted capers
one quarter cup chopped black olives
two tablespoons grated Parmesan cheese

Use a large wooden bowl and rub the inside of the bowl with the garlic cloves pressing the flavor of the garlic onto the walls of the bowl, discard the pressed cloves. Dissolve onion salt early in vinegar in the salad bowl. Slowly drizzle extra-virgin olive oil, pepper and mustard, and stir well. Add the sliced salami, cheese, greens and remaining ingredients. Toss lightly. Add more vinegar wore extra-virgin olive oil to your taste. Serve on chilled salad plates. Oil and Vinegar Italian salad, Italian green salad

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Antipasto Salad, an Italian appetizer

Friday, April 04th, 2008


Antipasto literally means in Italian, “before the pasta.” It is usually served before the main course of a macaroni or spaghetti dish. This appetizer is usually a few bites of flavorful food to make the mouth water
and whet the diner’s appetite for the following meal.

A tasty starter to an Italian dinner is a platter of brimming antipasto. And antipasto can be made from the large variety of foods readily available in today’s fresh markets. Thin sliced deli meats such as salami, pepperoni, and Italian ham with cheeses such as Provolone, Romano, Gorgonzola all combine for a sharp distinct taste. Marinated mushrooms, anchovies, diced peppers, green onions, hard-boiled eggs, pickled green olives, and crisp raw vegetables round out an antipasto salad.

An antipasto salad is an excellent opportunity to use your creativity. This salad should be colorful and savory. Remember to keep the servings small as your purpose is to stimulate the appetite with an appetizer and not satisfy the appetite before the main course arrives.

Antipasto Salad
Serves four to six persons

6 tablespoons of extra-virgin olive oil
2 cloves of peeled garlic, finely diced
3 tablespoons of wine vinegar
1 teaspoon fresh basil, finely chopped
one half pound fresh white mushroom caps, then sliced
one quarter pound sliced boiled ham, julienned
2 ounces white truffles thin sliced
one half cup finely chopped celery hearts
sea salt and freshly ground black pepper

Heat two tablespoons of olive oil in a small skillet over a low heat. Add minced garlic and sauté until brown and discard garlic. Blend rest of oil and vinegar in a salad bowl add basil mushrooms am truffles and celery. Season to taste with sea salt and fresh ground black pepper. Toss thoroughly. Chill in refrigerator several hours before serving.

antipasto salad, antipasto salad recipe

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Salad dressing recipe, home made

Monday, April 02nd, 2007

salad dressing recipeA salad dressing from a home made recipe is an art with no trans-fats. The health benefits of a fresh made salad dressing recipe, outweigh all of the convenience of the store-bought salad dressings.
select item

It is also devoid of the dreaded detriment of hydrogenated oils and trans-fats that lurk within commercial processed salad dressings.

An oil and vinegar salad dressing recipe is a staple every kitchen should have. The classic vinaigrette salad dressing can be made from a basic recipe or from numerous delicious variations.

An oil and vinegar vinaigrette is a simple mixture of olive oil, vinegar and mustard. Dress a salad with small drizzle of vinaigrette salad dressing and adjust the amount to your personal preference and taste.

Basic home made vinaigrette salad dressing recipe


1 cup extra virgin olive oil
2 Tablespoons red wine vinegar
2 Tablespoons aged balsamic vinegar
1-1/2 Tablespoons raw blackberry honey
dash of sea salt and pinch of fresh ground pepper


Place all ingredients except olive oil in a medium mixing bowl, whisk until honey and sea salt have dissolved. Add extra virgin olive oil and whisk together until emulsified.
Drizzle over fresh spring greens. You can garnish with chopped walnuts and raisins.

Vinaigrette salad dressing recipe 101.

An oil and vinegar vinaigrette is a home made emulsion. (To make an emulsion, you would mix two liquids that ordinarily do not mix well, such as oil and water or oil and vinegar.) Vinaigrette mixtures of oil and vinegar will eventually separate, the oil going to the top, and the vinegar settling to the bottom.

A basic vinaigrette salad dressing recipe is very simple to make. It can be made in a blender or simply whisked together in a mixing bowl. After preparing a home made vinaigrette salad dressing, allow it to stand for several hours before using, the flavors of all ingredients will blend together for additional taste and body. You can keep a vinaigrette salad dressing several days in the fridge after making. When you are ready to use, don’t be perplexed by the vinaigrette mixture separating, simply shake or whisk together again before serving.

The classic ratio of a home made vinaigrette salad dressing recipe is one part vinegar to four parts oil. The proportions will vary by recipe and personal taste.

In some salad dressing recipes the vinegar may be substituted with a citrus juice-vinegar blend. Dijon mustard is commonly added with the vinegar. Dijon mustard added to any vinaigrette recipe will help stabilize the emulsion a little longer than if made without.

Select fresh or dried herbs to add to your vinaigrette recipe. Diced onions, minced shallots, and pressed or grated garlic and ginger are also welcome additions. Be sure to add the dried herbs and other ingredients to the vinegar along with sea salt and mix well before adding the olive oil. It is best to mix the fresh herbs just before mixing the emulsion.

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Pasta and Olive Salad

Monday, January 29th, 2007

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 added 1 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

In a large pot bring to a rapid boil, salted water. Carefully pour pasta into boiling water. Stir and cook until al dente. When pasta is done, drain in a colander for a few minutes, then transfer to a large mixing bowl.

While paste is hot, add olive oil to the pasta and toss well. Add pressed garlic, balsamic vinegar, olives, bell pepper, green onions, parsley and selected herb. Toss again to mix well. Season to taste with sea salt and fresh ground pepper. Let cool and serve at room temperature.

* Note: Roasted peppers have a great smoked or smoky flavor. Roasted peppers are available at many gourmet stores and shops. Roasted peppers can be roasted under the broiler by evenly scorching the skins. When cool enough to touch, you can rub the skins off, and remove the seeds. Cut or dice for desired recipe.

pasta salad, picnic pasta salad, healthy salad recipe


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Diced Tomato Pasta Salad With Basil And Mozzarella

Thursday, January 04th, 2007

Pasta salad takes only about 30 minutes to make, start to finish. It’s always good to use the freshest ingredients. Purchase fresh mozzarella from the deli, and choose the ripest tomatoes you can find.


  • 8 oz package of rotini (corkscrew) or any same shaped pasta
  • Sea Salt
  • 8 ounces fresh mozzarella, dice to ¼ inch cubes
  • ¾ pound plum tomatoes, peeled, seeded and diced to ¼ inch cubes
  • 10 to 12 medium or large basil leaves, coarsely chopped
  • 2 scallions, white and tender green parts, finely chopped
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons Modena balsamic vinegar ( aceto balsamico ), or more to taste
  • Freshly ground pepper


In a large pot of boiling salted water, cook the pasta until it is done, but still a little firm to the bite. Drain and rinse with cold water. Let it drain for a few minutes and transfer to a large bowl. Add the mozzarella, tomatoes, basil, scallions, olive oil and balsamic vinegar. Add salt and pepper to taste, adding more vinegar if desired. Serve immediately, or cover and refrigerate until ready to serve. Makes 4 to 6 servings.

mozzarella, tomato salad, recipe

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Simple Olive Oil Tomato Salad

Tuesday, September 19th, 2006
  • 7 medium red ripe tomatoes, cut into thick slices
  • 12 orange cherry tomatoes sliced
  • 2 ears sweet corn
  • 1 small sweet onion, diced
  • 4 garlic cloves, pressed through a garlic press
  • 1 avocado, halved, pitted and cut into thin wedges
  • 1/2 cup loosely packed fresh basil leaves
  • Sea or kosher salt and freshly ground black pepper, to taste
  • Extra-virgin olive oil to taste
  • Dash of aged balsamic vinegar

On a large serving platter, arrange the thick sliced tomatos. Scatter cherry tomatoes slices over them. Cut the corn kernels from the uncooked cobs. You can do this by standing each ear on its wide end. Use a serrated knife to saw down the length of the ear. Scatter the kernels, diced sweet onion, minced or pressed garlic, avocado slices, and basil over the tomatoes. If the basil leaves are large, tear them into smaller pieces. Season to taste with salt and pepper, then finish with a drizzle of extra virgin olive oil from an olive oil cruet. A dash of aged balsamic vinegar is optional.

6 to 8 servings.

tomato salad recipe, oil and vinegar salad recipe

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White Bean Garlic Salad

Thursday, August 17th, 2006
  • 1 lb dry white cannellini beans (sometimes called white kidney beans)
  • 22 peeled garlic cloves
  • 2 small sprigs of sage
  • 1 bay leaf
  • ½ cup extra virgin olive oil
  • 1/3 cup white wine vinegar
  • 2 red ripe tomatoes, chopped
  • ¾ red onion minced
  • 1/3 cup minced fresh basil, can also use oregano
  • Coarse sea salt and fresh ground pepper

Rinse dry beans then place beans in large bowl, add six cups of water and allow them to soak overnight. Drain, then place drained beans in medium pot and add cold water until well covered. On a cheesecloth, place peeled garlic cloves, sage, and bay leaf. Gather up the corners of the cheesecloth tie securely, and add to the pot. On high heat bring to a rolling boil, then reduce heat to low. Simmer 2 ½ hours. Beans should be tender yet still firm. Drain and remove garlic from the cheesecloth bundle. Remove and discard the herbs. In a small bowl mash garlic and add olive oil and vinegar. Whisk together until blended. Add mixture to hot beans and toss to coat evenly. Allow to cool. Using a large bowl, toss cooled white beans with diced tomatoes, onion, and basil. Finally season to taste with sea salt and fresh ground black pepper. Should serve 6-8.
bean salad recipe, white bean salad, white bean recipe

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Marinated Green Bean Salad

Thursday, July 20th, 2006

Green Bean salad marinated in oil and vinegar


  • Sea Salt
  • 1 1/2 pounds fresh green beans
  • 12 large green olives
  • 4 garlic cloves, peeled and ends trimmed
  • 3 tablespoons fresh basil
  • 1 tablespoon fresh oregano
  • 1 tablespoon capers
  • 1 1/2 tablespoons red wine vinegar
  • 5 tablespoons extra-virgin olive oil


Bring to boil a pot of water large enough to hold the green beans on high heat.
While you are waiting for the water to heat, snap off the ends of the green beans and wash in cold water.

After the water is boiling, add about 2 teaspoons of sea salt and put in the green beans. Cook until beans are tender all the way through but not mushy, should be about eight to ten minutes.

Remove the olive pits and slice. Peel then crush the garlic cloves through a garlic press, shred the basil and coarsely chop the oregano. Add the olives, basil, garlic, oregano and capers in the salad bowl you will be using.

When the green beans are cooked, drain them and put them in the bowl with the other ingredients. Add the red vinegar, toss, add the olive oil, toss again and taste for salt. Let stand at room temperature for about 3 hours before serving. Serves 4 to 6 people.

Note: This marinated bean salad can also be made the day before as long as you take it out of the refrigerator and let it come to room temperature before serving.

green bean salad, salad marinade


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Easy Recipe for Healthy, Summer Green Salad

Sunday, July 16th, 2006

Most everyone loves salad and any time within the summer is the perfect opportunity to eat a delicious salad, while watching your health at the same time. When the summers get hot, many of us do not want a large, heavy meal and salads are perfect on those hot summer days. The following salad recipe looks good, tastes good, and is good for the body all at the same time. What could be better than a tasty salad, with less calories to boot? Recipe for a Healthy, Summer Green Salad
8 Servings

What you will need

  • Six cups spinach, torn and fresh
  • Ten cups leaf lettuce, cut in bite sized pieces
  • Two chopped green onions
  • one quarter cup of cider vinegar
  • Two tablespoons of water
  • Two tablespoons of olive oil
  • Two teaspoons of brown sugar or sugar alternative (for the healthier side of things)
  • Four strips of turkey bacon, cooked and crumbled


What to do

First, get yourself a salad bowl; a large one will do the trick. Toss leaf lettuce, green onions, and fresh spinach together and set aside for later.

Next, use a smaller saucepan; combine your sugar (or alternative), cider vinegar, olive oil, and water together and bring to boil.

Pour combined and boiled ingredients over the tossed lettuce and then sprinkle the turkey bacon atop of the mixture.

Serve the salad immediately and enjoy!

salad, salad recipe, green salad


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