from the kitchen: vinaigrettes

Even though salad season is all year round, the greens seem to be getting more delicious as it gets hotter out. To get you ready for making your favorite salads, here are a few of our unique salad dressings that you can add to your collection for this summer.

White Balsamic Vinaigrette
Makes 1½ cups

½ cup white balsamic vinegar
1 cup extra-virgin olive oil
Salt and pepper to taste

Whisk together the vinegar and the olive oil. Season with salt and pepper to taste. Refrigerate until needed. Whisk before using.

 

Spring Onion Vinaigrette
Makes enough for 6 – 8 salads

4 spring onions, cleaned and cut into 1-inch pieces
¼ cup champagne vinegar
Juice from ½ lemon
¾ cup canola oil
Salt and white pepper to taste

To prepare the vinaigrette: Bring a pot of salted water to a boil and blanch the onions until tender, about 3 minutes. Remove the onions and place them in ice water until cool. Transfer the onions to a blender and add the champagne vinegar and lemon juice. Purée on high speed. Slowly drizzle the oil into the onion mixture until the oil is emulsified. Season with salt and pepper to taste and refrigerate. Whisk before using.

 

Meyer Lemon Vinaigrette
Makes 1½ cups

¼ cup plus
2 tablespoons Meyer lemon juice
2 tablespoons chopped Meyer lemon zest
½ medium red onion, finely diced
2 tablespoons chopped fresh parsley
¾ cup extra-virgin olive oil
1 tablespoon canola oil
Salt and white pepper to taste

Combine lemon juice, zest, onion, and parsley in bowl. Slowly whisk in the oil. Season with salt and pepper to taste. The vinaigrette will keep in a sealed container in the refrigerator for up to 1 week. Whisk before using.

 

Champagne Vinaigrette
Makes 1 cup

¼ cup plus 1 tablespoon champagne vinegar
2 teaspoons minced shallots
2 teaspoons Dijon mustard
1 tablespoon plus 1 teaspoon sugar
½ cup plus 1 tablespoon extra-virgin olive oil
Salt and pepper to taste

Combine the vinegar, shallots, mustard, and sugar in a bowl. Slowly whisk in the olive oil. Season with salt and pepper to taste. The vinaigrette will keep in a sealed container in the refrigerator for up to 1 week. Whisk before using.

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