Dressings/Vinaigrettes
Orange Vinaigrette
Ingredients:
2 T. red onion, chopped
2 T. fresh lime juice
1 cup fresh orange juice
1 t. Dijon mustard
1 t. ancho chile powder
Kosher salt & ground black pepper
1 T. red wine vinegar
½ cup olive oil
Method: Reduce orange juice into syrup on high heat Place ingredients in blender. Add oil until the dressing emulsifies.
Serve: Sea scallops sautéed in ancho chile powder/ground cumin/salt/pepper, greens, diced mangos, fried tortilla strips.
Charred Jalapeno-Basil Vinaigrette
Ingredients:
1 T. olive oil
1 jalapeno pepper
1 T. diced red onion
1 T. minced garlic
1 T. Dijon mustard
1 T. red wine vinegar
1 T. balsamic vinegar
1 T. rice wine vinegar
1 cup olive oil
1 T. sesame oil
2 T. basil chiffonnade
1 T. ancho chile powder
Method: Heat olive oil & cook whole jalapeno, until charred on all sides. Combine all ingredients. Serve over grilled fish.
Honey Dijon Dressing
Ingredients:
1 clove garlic (minced)
2 T. cider vinegar
2 T. honey
2 T. dijon mustard
1/4 t. ground black pepper
Pinch of salt
6 T. vegetable oil
2 tbsp. toasted sesame seeds
Method: Blend first 6 ingredients well. While the motor is running, add oil slowly & blend well. Stir in toasted sesame seeds.
Balsamic Vinaigrette
Ingredients:
2 shallots, finely chopped
3 garlic cloves ,minced
1/3 cup balsamic vinegar
2 T. Dijon mustard
1 T. fresh parsley, chopped
2 t. herbs de province
Salt & pepper to taste
¾ cup EV olive oil
Method: Whisk together ingredients in bowl.