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Recipe

 

Vinaigrette Sauce

 
  • 3 cups extra virgin olive oil
  • 1 cup wine vinegar
  • salt and pepper—to taste
  • 2 tbs parsley—chopped
  • 1 tbs chives—snipped
  • 2 tsp chervil—dry chopped
  • 1 tsp tarragon—dry chopped
  • 1 tbl egg whites hard-boiled—chopped fine
  • 2 tbl cornichon—finely diced
  • 1 tbl capers
  • 3 each shallots—finely chopped
  • 1 each egg yolk—beaten in

Mix all ingredients in a bowl at room temperature, and whisk in the egg yolk to bind it. Season to taste. Keeps well refrigerated, whisk before using.

Yield: 1 quart

Many variations are possible

 

Steve's #19 Recipes

Tossed Salads

Chef Salad with California Blue Cheese Dressing
Caesar Salad

Vegetable Salads

Tomatoes with Sweet Onions and Basil
Asparagus with Sesame Oil and Shallots
Spinach and Mushrooms with Warm Bacon Dressing

Fruit Salads

Cubanaise: Slices of Avocado, Mango, Grapefruit, Vinaigrette with Tricolor Confetti of Peppers*
Panama Salad, a Hemisphere of Orange and Grapefruit on a Slice of Pineapple. Citrus Rum Dressing with Berries.

Protein Salads

Gulfport Salad: Fantail Shrimp and Scallops, Crab Meat, Hard Cooked Eggs, Curried Mayonnaise*
Salad Doctor

Starchy Salads

Chickpea Salad
Tortellini Primavera

* repeated from previous issues

 

©1996, Steve K. Holzinger. All rights reserved.

 

This Archived Page created between 1994 and 2001. Modified August 2007


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