Best Creamy Garlic Vinaigrette Recipes

GRILLED SEA SCALLOP SKEWERS WITH CREAMY HOT PEPPER AND GARLIC VINAIGRETTE WITH TOASTED BREADCRUMBS

Steps:

• Put the mayonnaise, cherry peppers, vinegar, 2 tablespoons parsley, mustard, lemon juice, 2 tablespoons olive oil, thyme and garlic in a blender. Season with salt and pepper and puree until fairly smooth. Set aside.
• Heat the remaining 2 tablespoons oil in a medium saute pan over high heat. Add the breadcrumbs and cook until lightly golden brown. Remove from the heat and stir in the remaining 1 tablespoon parsley and the lemon zest. Season with salt and pepper.
• Preheat the grill for high heat direct grilling.
• Skewer 2 or 3 scallops onto 2 skewers so that the scallops lay flat. Brush both sides with oil and sprinkle with salt and pepper. Grill the scallops until well caramelized on one side, about 3 minutes. Flip and cook another 30 seconds or so. Remove to a platter, drizzle with the vinaigrette and sprinkle with the breadcrumbs.

SUMMER TOMATO SALAD WITH RICOTTA SALATA AND CREAMY GARLIC VINAIGRETTE

Steps:

• Arrange tomatoes on a platter. Toss fennel in a bowl with a few tablespoons of the creamy garlic dressing and season with salt and pepper. Mound the fennel in the middle of the platter on top of the tomatoes. Sprinkle with the herbs, cheese and olives and drizzle with some more of the creamy garlic dressing.
• Combine mayonnaise, vinegar, lemon juice, mustard and garlic in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste.

GRILLED QUAIL SALAD WITH CREAMY GARLIC VINAIGRETTE

Steps:

• Make vinaigrette:
• Mince garlic and in a small bowl stir together with mustard, vinegar, and cream. Add oils in a slow stream, whisking until emulsified, and season with pepper and salt.
• Roast and peel bell pepper . Cut pepper into 1/4-inch dice. Separate lettuce leaves from head, leaving them whole, and discard coarse stems from watercress. Cut mushrooms into 1/4-inch-thick slices.
• Prepare grill.
• Halve each quail lengthwise through breast and pat dry. Rub quail lightly all over with oil and season with pepper and salt. Grill quail on a lightly oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until skin is well browned but meat is still pink. (Alternatively, grill quail in a hot well-seasoned ridged grill pan over moderately high heat.)
• In a large bowl toss watercress and mushrooms with just enough vinaigrette to coat lightly. Arrange lettuce on each of 4 large plates and top with watercress mixture and bell pepper. Arrange quail on top of salad and sprinkle with tarragon. Serve remaining vinaigrette on the side.

GRILLED SEA SCALLOP SKEWERS WITH CREAMY HOT PEPPER AND GARLIC VINAIGRETTE WITH TOASTED BREADCRUMBS

Steps:

• Put the mayonnaise, cherry peppers, vinegar, 2 tbsp parsley, mustard, lemon juice, 2 tbsp olive oil, thyme, and garlic in a blender. Season with salt and pepper and puree until fairly smooth. Set aside. Heat the remaining 2 tbsp oil in a medium saute pan over high heat. Add the breadcrumbs and cook until lightly golden brown. Remove from heat and stir in the remaining 1 tbsp parsley and the lemon zest. Season with salt and pepper. Preheat the grill for high heat direct grilling. Skewer 2 or 3 scallops onto 2 skewers so that the scallops lay flat. Brush both sides with oil and sprinkle with salt and pepper. Grill the scallops until well caramelized on one side, about 3 minutes. Flip and cook another 30 seconds or so. Remove to a platter, drizzle with vinaigrette and sprinkle with the breadcrumbs.

CREAMY GARLIC VINAIGRETTE

Steps:

• Whisk the mustard and the red wine vinager together in a small bowl. Slowly whisk in the sunflower oil until the mixture is thickened, then whisk in the remaining ingredients.

PALEO STEAK SALAD WITH CREAMY GARLIC VINAIGRETTE RECIPE RECIPE

Steps:

• Instructions Pat dry and season steak with your favorite prepackaged seasoning, or sprinkle liberally with salt and pepper. Cook on well-oiled grill or in a cast iron pan (along with 1 Tbsp of oil) over medium-high heat about 5 minutes per side for medium rare steak. Remove from heat, place on plate and tent with aluminum foil for 10-15 minutes before slicing crosswise into thin strips. Arrange salad ingredients on plates as desired, or place in large bowl and toss Add dressing ingredients to a small bowl and whisk until combined. Pour over salad as desired.

CHOPPED SALAD W/CREAMY GARLIC VINAIGRETTE

Steps:

• For the dressing, combine the garlic, oil, vinegar, egg yolk, sugar, mustard, and a generous pinch of salt and pepper in a blender, and process until creamy and smooth, 30 to 60 seconds. For the salad, combine the chicken, bacon, salami, tomatoes, lettuce, onion, garbanzo beans, mozzarella, and Parmesan in a large bowl. Season with salt and pepper and gently toss until mixed. Add enough dressing to lightly coat. Taste and add more dressing, salt, and pepper if desired.