Mixed Vegetables Vinaigrette Recipes

BASIC VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
• Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.

HEARTY VEGETABLE SALAD AND VINAIGRETTE

Steps:

• In a large pot of boiling, salted water, place the potatoes one variety at a time, the purple potatoes last, and cook until fork tender. Remove with a slotted spoon into an ice bath. Drain all potatoes. Cut the new potatoes and purple potatoes into quarters. Slice the fingerling potatoes lengthwise.
• Place the beets into the pot of boiling water and cook until fork tender, about 15 to 20 minutes. Rinse under cold water and remove the skin. Wear gloves to avoid turning your skin purple. Slice beets into wedges.
• In a small bowl, whisk together the rice wine vinegar, olive oil, honey and Dijon until an emulsion has formed. Season with salt and pepper.
• In a large bowl, toss all of the vegetables except the lettuce and the olives with approximately 2 tablespoons of vinaigrette. Marinate for 15 minutes.
• In a separate large bowl, toss a handful of greens per person with 2 tablespoons of vinaigrette per person. Plate the lettuce and then place a mound of mixed vegetables on top of the lettuce.
• Top each salad with a 1 to 2 ounce portion of the albacore tuna. Garnish with the olives. Serve immediately.

VINAIGRETTE VEGGIE SALAD

Steps:

• In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk oil and vinegar. Pour over salad.; toss to coat.

MIXED CITRUS VINAIGRETTE

Steps:

• Mix together the vinegar, orange juice, grapefruit juice, lime juice, and lemon juice. Slowly add the olive oil while whisking vigorously. Add the walnuts and Romano cheese and stir. Season with salt and pepper.

MIXED VEGETABLES VINAIGRETTE

Steps:

• In a large saucepan combine the potatoes with enough cold water to cover them by 1 inch and simmer them, covered, for 10 to 15 minutes, or until they are tender. Drain the potatoes, let them cool completely, and cut them into 1/4-inch-thick slices. In a kettle of boiling water cook separately the haricots verts, the squash, and the carrots for 3 to 5 minutes each, or until each vegetable is crisp-tender, transferring them as they are cooked with a slotted spoon to a bowl of ice and cold water to stop the cooking. Transfer the vegetables with the slotted spoon to paper towels and pat them dry. In the kettle of boiling water cook the radishes for 2 to 3 minutes, or until they are crisp-tender, and transfer them with the slotted spoon to the bowl of ice and cold water. Drain the radishes and pat them dry. Transfer the vegetables to 5 separate bowls and chill them, covered. The vegetables may be cooked 1 day in advance and kept covered and chilled.
• In a blender or food processor blend together the shallot, the garlic, the mustard, the lemon juice, the vinegar, and salt and pepper to taste until the mixture is smooth, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.
• Divide the vinaigrette evenly among the 5 bowls, toss each vegetable to coat it with the dressing, and arrange the vegetables decoratively on a large platter.