Horseradish Vinaigrette Recipes

SPRING VEGETABLE SALAD WITH HORSERADISH AND LEMON VINAIGRETTE

Steps:

• For the dressing, combine the white wine vinegar, horseradish and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil and season to taste with salt.
• Bring a large pot of water to the boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is inside the colander). Stir a little salt into the water.
• Add the vegetables in separate groups to the boiling water and cook each batch until just tender, about a minute; each vegetable should still have a little snap. Leave all the vegetables to cool and mix in the ice water after cooking.
• Drain the vegetables well and pat dry. Add the cooked vegetables, radishes and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.

HORSERADISH VINAIGRETTE

Steps:

• In a small bowl, whisk together the balsamic vinegar, mustard, olive oil and black pepper. The dressing should come out a little creamy but not too thick.

HORSERADISH-MUSTARD VINAIGRETTE

Steps:

• Combine the olive oil, vinegar, shallot, horseradish, and mustard in a small bowl or a jar with a tight-fitting lid. Whisk or shake until well combined, season with salt and pepper to taste, and serve or refrigerate in an airtight container until ready to serve.

HORSERADISH VINAIGRETTE

Steps:

• Purée 1/4 cup vinegar, 2 tablespoons horseradish, and garlic in a food processor. With motor running, gradually add oil in a slow, steady stream through the feed tube; process until well combined, then add heavy cream. Season dressing with salt, pepper, and more vinegar and horseradish, if desired. DO AHEAD: Can be made 3 days ahead. Store chilled in an airtight jar.

HORSERADISH VINAIGRETTE

Steps:

• Purée 1/4 cup vinegar, 2 tablespoons horseradish, and garlic in a food processor.
• With motor running, gradually add oil in a slow, steady stream through the feed tube; process until well combined, then add heavy cream.
• Season dressing with salt, pepper, and more vinegar and horseradish, if desired.
• Store chilled in an airtight jar.
• Can be made 3 days ahead.