Vinaigrette « Tag

Posted on 04 January 2012 by

Tomato-Red Wine and Black Pepper Vinaigrette

By David Harbilas

Vinegars infused with herbs and fruits seemed to be a trend that came and quickly went in the early ‘80’s, a seemingly bland, health-conscious choice over creamy dressings.

Yet we never really seemed to learn the lessons of these early innovations, which is a shame since improving on those early methods is a relatively simple matter.

Rather than simply placing an assortment of tomatoes in a jar with some vinegar, here a jam-like sauce is made and allowed to cook with a mixture of both red wine and red wine vinegar.

The tomato is actually not the star ingredient and acts more like a seasoning. This sauce goes well with beef, chicken, and pork, as well as salads.

Makes about 2 cups

Posted on 20 December 2011 by

Corn and Green Onion Salad with Charred Tomato Vinaigrette

By David Harbilas

Corn and tomatoes are as natural a pairing as I can imagine at this time of the year.

Corn salads and salsas–it seems like the terms can be used interchangeably–are extremely versatile and appealing to nearly everyone, going with any kind of protein and satisfying vegetarians and vegans.

Charring the tomatoes give the dressing a little bit of a bitter edge, which contrasts nicely against the sweetness of the corn.

Makes about 4 cups of salad, enough for 4-6 people

10 ears of corn
2 large tomatoes
2 bunches of scallions, whites sliced into thin rounds Read the rest of this entry »

Posted on 04 October 2011 by

Grilled Beef Salad with Bloody Mary Vinaigrette

By David Harbilas

I know I’m not the first person to think of this, but using the same ingredients in a bloody mary for a vinaigrette dressing is an exciting way to “create” something.

While one could easily use the exact ingredients, right down to the tomato juice, the best results come from using ripe, juicy tomatoes, as they have a complexity that bottled juice lacks.

This is essentially a spicy tomato vinaigrette, and it can be used with fish, beef, chicken, or pork.

Serves 2

Posted on 20 November 2010 by

Tomato-Sweet Garlic Vinaigrette

tomato-garlic-vinaigretteBy David Harbilas

This is a simple vinaigrette that can be used on salads but that really shines on chicken or fish dishes.

It gets its sweetness partly from honey but also from using blanched garlic, which has some of the sweetness of roasted garlic without any of its bitterness.

Tomatoes are, of course, what rounds it out. Peeling and seeding them before making the dressing ensures a balances between sweet and sour.

Makes about 2 cups dressing

  • 2 medium tomatoes, peeled, seeded and rough chopped
  • 1 head of garlic, cloves separated and peeled
  • ¼ cup champagne vinegar Read the rest of this entry »

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