Ravigote Vinaigrette Recipes
RAVIGOTE VINAIGRETTE
Great with grilled fish, artichokes, asparagus, and smoked fish.
Categories The Sauce Book dressing ravigote vinaigrette salad dressing roasted pepper Paul Gayler homemade vinaigrette capers gherkins classic vinaigrette
Yield 1 cup
Number Of Ingredients 7
Steps:
- Prepare recipe of classic vinaigrette.
- Add to the basic vinaigrette 1 tablespoon each of chopped roasted peppers, capers, gherkins, hard-boiled eggs, flat-leaf parsley, and shallots.
- More Vinaigrette Variations:Nut Oil VinaigretteNiçoise VinaigretteAnise VinaigretteCitrus VinaigretteTofu Balsamic Vinaigrette
MARKET VEGETABLE SALAD WITH RAVIGOTE VINAIGRETTE
Turn fresh vegetables into a delicious -- and nutritious -- salad with this recipe from acclaimed chef Eric Ripert.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 16
Steps:
- Place potatoes in a small saucepan and cover with water; generously salt water. Bring to a boil over medium-high heat; immediately reduce to a simmer. Cook until potatoes are easily pierced with the tip of a sharp knife, 15 to 20 minutes. Drain, peel, and thinly slice; set aside.
- Meanwhile, place beets in a small saucepan and cover with water; generously salt water and add vinegar. Bring to a boil over medium-high heat; immediately reduce to a simmer. Cook until beets are easily pierced with the tip of a sharp knife, 15 to 20 minutes. Drain, peel, and thinly slice; set aside.
- Prepare and ice-water bath; set aside. Fill a medium saucepan with water and bring to a boil. Generously salt water and add ear of corn. Cook until crisp but tender, about 3 minutes. Transfer corn to ice-water bath; let cool completely. Drain and pat dry. Cut kernels from cob and set aside.
- Add fennel and celery to saucepan and cook until crisp but tender, about 4 minutes. Transfer fennel and celery to ice-water bath; let cool completely. Drain and pat dry. Set aside.
- Add leeks to saucepan and cook until crisp but tender, 3 to 4 minutes. Transfer leeks to ice-water bath; let cool completely. Drain and pat dry. Cut leeks into quarters and set aside.
- Add turnips to saucepan and cook until crisp but still tender, 3 to 4 minutes. Transfer turnips to ice-water bath; let cool completely. Drain and pat dry. Set aside.
- Add carrots to saucepan and cook until crisp but still tender, 3 to 4 minutes. Transfer carrots to ice-water bath; let cool completely. Drain and pat dry. Set aside.
- Add green beans to saucepan and cook until tender, but still crisp, about 4 minutes. Transfer green beans to ice-water bath and let cool completely; drain and pat dry. Cut into quarters and set aside.
- Arrange potatoes, beets, corn, fennel, celery, leeks, turnips, carrots, green beans, tomatoes, and greens on each of six plates. Sprinkle with cherries and walnuts and drizzle with vinaigrette. Serve immediately.
RAVIGOTE VINAIGRETTE
Use this vinaigrette recipe from chef Eric Ripert to make his Market Vegetable Salad.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together sherry vinegar and mustard; slowly whisk in canola and olive oil to form an emulsion. Season with salt and pepper. Stir in chopped egg, capers, shallots, cornichons, chives, chervil, and parsley. Whisk again to reincorporate before using.
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- Add the leeks and cook until softened, six to eight minutes. Transfer to the ice bath to cool, then drain. Set aside.
- Meanwhile, in a bowl, whisk together the vinegar, mustard, and a pinch of salt, then slowly whisk in the canola oil. Add the chopped egg, capers, shallot, cornichon, chives, tarragon, and parsley. Set the vinaigrette aside.
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