Jean Georges Vongerichtens Ginger Vinaigrette Recipes

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JEAN-GEORGES VONGERICHTEN'S GINGERED-BEET SALAD



Jean-Georges Vongerichten's Gingered-Beet Salad image

Provided by Molly O'Neill

Categories     appetizer

Time 2h

Yield Four servings

Number Of Ingredients 8

4 medium beets, scrubbed well
1 pound large shrimps, shelled
3 tablespoons canola oil
1 2-inch piece ginger, peeled and grated
4 tablespoons sherry vinegar
2 teaspoons salt
Freshly ground black pepper to taste
2 tablespoons 1/2-inch-length chives

Steps:

  • Preheat the oven to 350 degrees. Wrap the beets in two layers of aluminum foil and roast until fork-tender, about 1 hour and 45 minutes. Cool, peel and cut the beets into 1/2-inch sticks.
  • Toss the shrimps in a mixture made from 1 tablespoon of the oil, half of the grated ginger and 1 tablespoon of the vinegar. Marinate for 1 hour.
  • Heat the grill. Sprinkle the shrimps with 1 teaspoon of the salt and pepper to taste. Grill until just opaque, about 5 minutes.
  • Drizzle the beets with the remaining oil, ginger and vinegar. Add the chives, the remaining salt and pepper to taste. Serve with the grilled shrimp.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 708 milligrams, Sugar 6 grams, TransFat 0 grams

JEAN-GEORGES VONGERICHTEN'S GINGER VINAIGRETTE



Jean-Georges Vongerichten's Ginger Vinaigrette image

This recipe is an adaptation of one found in Jean-Georges Vongerichten's and Mark Bittman's cookbook, "Jean-Georges: Cooking at Home with a Four-Star Chef." Fresh ginger, lime juice and sherry vinegar are the star players in this simple, sophisticated dressing that will make any salad sing. After putting it together, let it rest for a day so the flavors can meld.

Provided by Mark Bittman

Categories     easy, quick, condiments

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 6

1 cup extra virgin olive oil
1 2-inch piece of ginger, peeled and roughly chopped
1 tablespoon sherry vinegar
2 tablespoons fresh lime juice
Salt
freshly ground pepper

Steps:

  • Combine all ingredients in a blender, using plenty of black pepper. Add 1 tablespoon warm water and blend until dressing is emulsified. Best if left to rest for a day before using, to enhance flavors.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 75 milligrams, Sugar 0 grams

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