Roses Vinaigrette Food

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ROSE'S VINAIGRETTE



Rose's Vinaigrette image

All the green salads we had while growing up were dressed with my mother's vinaigrette. Make it in a jar with a lid, and store it in the refrigerator. From the book "Mad Hungry," by Lucinda Scala Quinn. (c) 2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 1 cup

Number Of Ingredients 9

1 tablespoon minced shallot or garlic
1 teaspoon Dijon mustard
1 teaspoon light-brown sugar
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
2 1/2 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil

Steps:

  • In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.
  • Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.

SIMPLE VINAIGRETTE



Simple Vinaigrette image

We followed the standard 3-to-1 oil-to-vinegar ratio for this super simple vinaigrette. For variety, add your favorite dried or chopped fresh herbs. Make a batch at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn't just for salad: You can also use it as a quick sauce for fish or grilled chicken.

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Yield 1 cup

Number Of Ingredients 5

1/4 cup white, red or aged sherry vinegar
2 to 3 teaspoons Dijon mustard
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

  • Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.

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Top Asked Questions

How to make a simple vinaigrette?
Simple Vinaigrette. 1 Ingredients. Deselect All. 1/4 cup white, red or aged sherry vinegar. 2 to 3 teaspoons Dijon mustard. 1 small clove garlic, minced. Kosher salt and ... 2 Directions. 3 My Private Notes. 4 Cooking School. 5 Looking for Something Else?
Can you use Rosé in a salad?
If you’d rather not use rosé, no alcohol added red wine vinaigrette would be delicious, as well. Everything works so well together in this salad. The flavorful greens, creamy avocado, tangy cheese, tart grapefruit, springy asparagus, and crunchy almonds.
What is a rose-flavored food?
Turkish delight is a familiar example of a rose-flavored food. The North African spice mix ras el hanout incorporates dried rose petals as well as other savory spices like coriander, cumin, turmeric, pepper, clove and cinnamon. Spice mixes with rose can make an excellent dry rub for poultry, lamb and other meats.
Can you eat Roses?
The truth is that roses aren’t just a pretty face – they’re an edible plant. You can consume the petals, leaves and the hips (fruits) in a variety of ways, from rosehip tea and grilled rose petals, to roasted rose stems. Best Rose Varieties For Eating Roses are part of a large botanical family.

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