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1. In a small bowl, toss the shallot with the vinegar and season with salt and pepper. Let stand for 15 minutes, then whisk in the oil.
2 1/2 ounces of favorite, preferred dressing, or vinaigrette (below) 1 ounce cherry tomatoes. 1/2 ounce radish, shaved. 1 teaspoon chives, chopped. Vinaigrette. 3 tbsp olive oil. 1 tbsp sherry ...
Recipes for olive oil-poached fish fillets with sherry-tomato vinaigrette, and skillet salmon cakes. Featuring an Equipment Corner covering oyster knives, a Tasting Lab on oyster crackers, and a Science Desk segment exploring oil-poaching.
How To Make Your Own Vinaigrette. The ingredients: oil (see my top picks below) acid (vinegar or citrus juice) a sweetener. a thickener. a dash of salt and pepper.
1. In a food processor, pulse the crumbled feta with the red wine vinegar, water, oregano and olive oil until the vinaigrette is smooth. Season with salt and pepper.
1. In a blender, puree the scallions, jalapeño, vinegar, water and honey; gradually add the oil. Add the cilantro and pulse. Season with salt and pepper and serve.
1. In a small bowl, toss the shallot with the vinegar and season with salt and pepper. Let stand for 15 minutes, then whisk in the oil ...
2. Squeeze the garlic from its skin into a blender. Puree with the vinegar, water, mustard, mayonnaise, honey, Worcestershire and Tabasco; slowly add the canola oil and puree until the dressing is creamy. Season with salt and pepper and serve.