Toss on salad greens, drizzle over asparagus or use as a marinade.
Homemade vinaigrettes are easy and versatile.
· Basic vinaigrette ratio: 1 part vinegar (or combination citrus & vinegar)
to 3 parts oil
· Always add your salt BEFORE adding oil (salt does not dissolve in oil)
· Oil is added last-drizzling into vinegar, whisking vigorously while adding
WHISK! Vinaigrette with Asian Flavors
¼ cup rice wine vinegar
Juice of 1 orange
1 small shallot, minced
2 tablespoons canola oil
2 tablespoons toasted sesame oil
MARINATE! Marinated Chicken Serves 4
½ cup extra-virgin olive oil
1 tablespoon Dijon mustard
½ cup red wine vinegar
1 teaspoon shallots, chopped fine
1 clove garlic, minced
Salt and freshly ground pepper
Mix all ingredients. Reserve ¼ cup for cooking. Place 2-4 chicken breasts
into a ziplock bag, pour in remaining marinade. Refrigerate for 2 hours.
Remove the chicken from the marinade-discard marinade. Grill or pan fry
the chicken for 2- minutes, basting with reserved marinade until they reach
an internal temperature of 165ºF.
CREATE! Asparagus in Raspberry Vinaigrette Makes 4
Infuse white wine vinegar with 1 cup fresh raspberries. Let stand at room
temperature for up to 4 hours. Discard raspberries.
1 ½ pounds fresh asparagus, steamed, blanched or roasted
1 ½ tablespoons raspberry vinegar
1 tablespoon extra-virgin olive oil
¼ to 1 teaspoon minced fresh tarragon
Salt and freshly grated pepper to taste
Combine the vinegar, olive oil and fresh tarragon. Drizzle over cooked
Diane Sheya is a chef and instructor at the Viking Cooking School. For more
information visit, www.vikingcookingschool.com