VCE--2 More Salad Dressings

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I think I overlooked posting these:

 

Sherry Vinaigrette

Walnut Oil Vinaigrette

 

 

* Exported from MasterCook *

 

Sherry Vinaigrette

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 clove garlic -- (to 2) coarsely chopped

salt & freshly milled pepper

1 1/2 tablespoons sherry vinegar or aged red wine vinegar

1 teaspoon Dijon mustard

6 tablespoons extra virgin olive oil

 

Pound the garlic with 1/4 teaspoon of salt in a mortar until it breaks down into

a puree. Combine the garlic, vinegar, and mustard in a small bowl, then whisk

in the oil and season with pepper. Taste and correct the balance.

 

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 1/2 cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 727 Calories; 81g Fat (98.4% calories

from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

63mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 16 Fat; 0 Other

Carbohydrates.

 

Serving Ideas : This assertive garlicky vinaigrette wakes up bland beans and

grains. I sometimes pound a hard-cooked egg yolk with the garlic, which smooths

and binds these strong flavors.

 

 

Nutr. Assoc. : 0 0 4917 0 0

 

 

* Exported from MasterCook *

 

Walnut Oil Vinaigrette

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons sherry vinegar or tarragon vinegar

2 shallots -- finely diced

salt & freshly milled pepper

1 teaspoon Dijon mustard

6 tablespoons roasted walnut oil or mixture of walnut

oil and extra virgin olive oils

 

Combine the vinegar, shallots, and 1/4 teaspoon salt in a bowl and let stand for

15 minutes. Stir in the mustard, then add the oil. Whisk well until the

dressing is thick and smooth. Season with pepper. Taste and adjust the amount

of vinegar or oil if needed.

 

VARIATION:

 

Hazelnut Oil Vinaigrette: As much as I like roasted hazelnut oil, it tastes

clearer -- and better -- when mixed with a portion of light olive oil. Use 2

tablespoons of hazelnut oil and 1/4 cup olive oil in place of the walnut oil.

 

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 1/2 cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 744 Calories; 82g Fat (97.0% calories

from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

65mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 16 1/2 Fat; 0 Other

Carbohydrates.

 

Serving Ideas : This dressing is excellent with salads made with frisee,

radicchio, escarole, and spinach, with or without their frequent companions --

apples, pears, nuts, and cheeses. Be sure to use an amber-colored oil that has

a clear scent of walnuts.

 

 

Nutr. Assoc. : 4917 0 0 0 5470