Tag Archives: Mustard Vinaigrette

The basics: salad dressing- Mustard Vinaigrette and Caesar

Salad Dressing in the Cuisinart

Salad Dressings

While there are some amazingly delicious salad dressings out there these days I prefer to make my own. Sometimes you have to cave and go store bought but if you have a little extra time these are well worth a little extra effort.  It is so easy to make these salad dressings and the taste is so delicious and fresh. They will keep for a few days to a week in the fridge (Ball Jar or Good Seasons Cruet Jar; sold in almost every supermarket.)

For all of the dressing, I throw all the ingredients in a mini food processor, whole garlic and all

This one is my most favorite go-to dressing: 

 My Mustard Vinaigrette Dressing 

3 tablespoons champagne vinegar

about 1/2 teaspoon of fresh minced garlic (about two small cloves)

1 egg yolk (unless you’re spooked about raw egg, in which case you can omit and substitute with about a tablespoon of mayo. I always use egg.)

1/2 teaspoon kosher salt

1/4 teaspoon black ground pepper

1/2 cup olive oil

1 tablespoon dijon mustard

First, I put the garlic in the processor, then add everything but the olive oil. Give it a good whirl, mixing all ingredients together. Then add olive oil slowly; it will emulsify and you can taste and add salt and pepper to taste and adjust the dijon to your liking. You may start with less and add. An option is to squeeze in a little lemon juice. I am pretty true to this recipe and it always rewards.

This is awesome over almost any greens.

Keep excess in fridge for about 3 or 4 days.

Caesar Salad Dressing 

Again I put all ingredients in mini or regular processor

2 cloves garlic

1 egg yolk

kosher salt

fresh ground black pepper

4-5 anchovies (I like it salty and use 5)

2 tablespoons freshly squeezed lemon juice

3 tablespoons Extra Virgin Olive Oil

1 tablespoon (heaping) I like a lot Dijon Mustard

grated Parmesan cheese (fresh is always best)

1/2 teaspoon Worcestershire sauce

First, I chop garlic then add anchovies to the processor, and mix together. Then add lemon juice, mustard, Worcestershire sauce, and egg yolk. I mix all together, and then slowly add olive oil in, mix together and taste for salt, because the anchovies and mustard give it a lot of salt and kick. You can always add more salt, but you can’t take it away. Add pepper.

For the Salad:

Pour dressing on about two heads of romaine. I’ve stretched it to 3 and I know they sell 3 heads in a bag–it’s a bit skimpy, but doable. Mix together and right before serving, add cheese; or let everyone do their own with a hand grater!

I buy Organic Romaine heads (3 in a package). I prefer organic.

Quinoa Salad with Roasted Eggplant and Apples – Mustard Vinaigrette

Always looking for new ways to incorporate quinoa into my salads, I decided to make it with roasted eggplant, apples, cranberries and nuts. The inspiration came from Giada de Laurentiis. I made a few changes to the original recipe, including the dressing.   I served it with my mustard vinaigrette that I already had ready in the fridge and wanted to use up. This salad was crunchy and yummy.DSCN0108DSCN0119

INGREDIENTS:

2 cups vegetable broth (or you can use chicken broth)

1 1/4 cups whole-grain quinoa – I love organic quinoa but you don’t have to use organic.

1 lb. eggplant, unpeeled, cut into 1/2 inch cubes

3 tablespoons olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 large apple (whatever you have on hand,) unpeeled, cored and cut into small chunks

3/4 cup roasted salted sunflower seeds

1/2 cup dried cranberries

1 large bunch of baby kale, arugula or watercress (use whatever lettuce you would like)

Mustard Vinaigrette: aka my favorite dressing of all time

this is always my go to dressing and it keeps for at least 3 – 4 days in the fridge in an airtight jar. Best made in a mini food processor or blender type of machine.

3 tablespoons champagne vinegar

2 small cloves garlic

1 egg yolk ( if you are opposed to this you can substitute with a tablespoon of mayonnaise, I always use the egg yolk)

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/2 cup good olive oil

1 heaping tablespoon Dijon mustard

In food processor or whatever you’re using, first put garlic and chop it finely , then add all other ingredients except for olive oil. Give it a few whirls till it’s combined then slowly add olive oil mixing as you go till it is all creamy looking. It is awesome on any salad.

DIRECTIONS:

Place an oven rack in the center of the oven and preheat to 400 degrees.

Meanwhile, bring the broth to a simmer over medium-high heat in a heavy medium saucepan. Mix in the quinoa. Reduce the heat to low and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa just stand, covered 5 – 10 minutes. Cool and fluff with a fork.

Meanwhile, spray a large rimmed baking sheet with vegetable oil spray and toss the eggplant with 3 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper on the sheet. Roast until eggplant is tender and browned, stirring once, total time about 30 minutes.

I cut up apples and gave them a good squeeze of fresh lemon juice so they wouldn’t brown.

Transfer the quinoa to a large bowl, fluff with a fork. Add the eggplant, apples, nuts and cranberries. Toss with some of your favorite dressing to blend. Spoon on top of your favorite lettuce and serve.

The basics: salad dressing- Mustard Vinaigrette and Caesar

Salad Dressing in the Cuisinart

Salad Dressings

While there are some amazingly delicious salad dressings out there these days I prefer to make my own. Sometimes you have to cave and go store bought but if you have a little extra time these are well worth a little extra effort.  It is so easy to make these salad dressings and the taste is so delicious and fresh. They will keep for a few days to a week in the fridge (Ball Jar or Good Seasons Cruet Jar; sold in almost every supermarket.)

For all of the dressing, I throw all the ingredients in a mini food processor, whole garlic and all

This one is my most favorite go-to dressing: 

 My Mustard Vinaigrette Dressing 

3 tablespoons champagne vinegar

about 1/2 teaspoon of fresh minced garlic (about two small cloves)

1 egg yolk (unless you’re spooked about raw egg, in which case you can omit and substitute with about a tablespoon of mayo. I always use egg.)

1/2 teaspoon kosher salt

1/4 teaspoon black ground pepper

1/2 cup olive oil

1 tablespoon dijon mustard

First, I put the garlic in the processor, then add everything but the olive oil. Give it a good whirl, mixing all ingredients together. Then add olive oil slowly; it will emulsify and you can taste and add salt and pepper to taste and adjust the dijon to your liking. You may start with less and add. An option is to squeeze in a little lemon juice. I am pretty true to this recipe and it always rewards.

This is awesome over almost any greens.

Keep excess in fridge for about 3 or 4 days.

Caesar Salad Dressing 

Again I put all ingredients in mini or regular processor

2 cloves garlic

1 egg yolk

kosher salt

fresh ground black pepper

4-5 anchovies (I like it salty and use 5)

2 tablespoons freshly squeezed lemon juice

3 tablespoons Extra Virgin Olive Oil

1 tablespoon (heaping) I like a lot Dijon Mustard

grated Parmesan cheese (fresh is always best)

1/2 teaspoon Worcestershire sauce

First, I chop garlic then add anchovies to the processor, and mix together. Then add lemon juice, mustard, Worcestershire sauce, and egg yolk. I mix all together, and then slowly add olive oil in, mix together and taste for salt, because the anchovies and mustard give it a lot of salt and kick. You can always add more salt, but you can’t take it away. Add pepper.

For the Salad:

Pour dressing on about two heads of romaine. I’ve stretched it to 3 and I know they sell 3 heads in a bag–it’s a bit skimpy, but doable. Mix together and right before serving, add cheese; or let everyone do their own with a hand grater!

I buy Organic Romaine heads (3 in a package). I prefer organic.