Best Creamy Lemon Vinaigrette Recipes

MESCLUN WITH CREAMY LEMON VINAIGRETTE

Steps:

• Combine the baby greens in a salad bowl. In a mini food processor, pulse together the shallot, mustard, vinegar, lemon juice, zest and cayenne. Add the olive oil and pulse again to combine. Add the sour cream and blend for 30 seconds until creamy. Taste and season with salt and pepper. Drizzle over the greens and toss to coat and serve.

SEARED LEMON PEPPER TILAPIA WITH CREAMY PUMPKIN SEED VINAIGRETTE SALAD TOPPED WITH POMEGRANATE SEEDS

Steps:

• In food processor, place the vinegar, mustard, shallot, thyme and pasteurized egg yolks. Cover; process until smooth. With the machine running, add the 1 cup pumpkin seed oil and then the 1 cup olive oil, 1 tablespoon at a time. If the mixture gets too thick, add the 1 tablespoon ice water. Season with the salt and pepper. Stir in pumpkin seeds. Refrigerate while making tilapia.
• Place the flour, 2 eggs and the bread crumbs in 3 separate shallow dishes. Dip each fillet in flour then in eggs and finally, dredge on both sides in bread crumbs, shaking off the excess.
• Heat 2 skillets over high heat. Divide 3 tablespoons olive oil evenly between skillets. When hot, add the fish; reduce heat to medium, and cook until nicely browned, about 5 minutes. Turn fish and cook on the second side until the fish is done throughout (test with a fork), about 4 minutes, depending on thickness.
• Transfer the fish to 6 individual plates. Garnish with the lemon wedges. Toss the lettuce with a portion of the dressing; divide among plates of fish. Spoon some of the additional dressing over the fish; sprinkle pomegranate seeds over all, and enjoy.

GRILLED MUSHROOM AND SHAVED CELERY HEART SALAD WITH CREAMY LEMON-BASIL VINAIGRETTE

Steps:

• For the vinaigrette:
• Combine lemon juice, zest, mayonnaise, honey, salt, pepper, basil and olive oil in a blender and blend until smooth. Can be made 1 hour in advance and refrigerated.
• For the mushrooms:
• Heat the grill to high.
• Place the mushrooms in a large bowl, add the canola oil and salt and pepper and toss to coat. Skewer mushrooms, 4 on a skewer. Place the mushrooms on the grill, until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes longer. Remove from the grill to a cutting board and quarter.
• Place the celery and parsley in a large bowl, add half of the vinaigrette and toss to combine, season with salt and pepper. Top with the mushrooms and drizzle with more of the vinaigrette. Squeeze lemon juice over the salad and serve.

SEARED LEMON PEPPER TILAPIA WITH CREAMY PUMPKIN SEED VINAIGRETTE

Steps:

• In food processor, place the vinegar, mustard, shallot, thyme and pasteurized egg yolks. Cover; process until smooth. With the machine running, add the 1 cup pumpkin seed oil and then the 1 cup olive oil, 1 tablespoon at a time. If the mixture gets too thick, add the 1 tablespoon ice water. Season with the salt and pepper. Stir in pumpkin seeds. Refrigerate while making tilapia.
• Place the flour, 2 eggs and the bread crumbs in 3 separate shallow dishes. Dip each fillet in flour then in eggs and finally, dredge on both sides in bread crumbs, shaking off the excess.
• Heat 2 skillets over high heat. Divide 3 tablespoons olive oil evenly between skillets. When hot, add the fish; reduce heat to medium, and cook until nicely browned, about 5 minutes. Turn fish and cook on the second side until the fish is done throughout (test with a fork), about 4 minutes, depending on thickness.
• Transfer the fish to 6 individual plates. Garnish with the lemon wedges. Toss the lettuce with a portion of the dressing; divide among plates of fish. Spoon some of the additional dressing over the fish; sprinkle pomegranate seeds over all, and enjoy.
• Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello - June 2010.

APPLE-CRANBERRY SALAD WITH CREAMY LEMON VINAIGRETTE

Steps:

• Toss apples in 1 tablespoon lemon juice in medium bowl; set aside.
• In small bowl, add remaining tablespoon lemon juice and zest; whisk in oil, then cream. Season to taste with salt and pepper.
• Add celery, cranberries, and walnuts to apples. Drizzle dressing over fruit mixture; toss to coat.
• Place a large leaf or two of lettuce onto each plate.
• Spoon portion of salad onto each bed of lettuce and serve immediately.

CREAMY LEMON-BUTTERMILK VINAIGRETTE

Steps:

• Using the smallest holes of a box grater, remove zest from 1 lemon; set aside. Squeeze juice from both lemons, yielding 4 tablespoons. In a small bowl, whisk together buttermilk, yogurt, zest, juice, and shallot; season with salt and pepper. Store in an airtight container, refrigerated, up to 3 days.

SPRING GREEN SALAD WITH CREAMY LEMON VINAIGRETTE

Steps:

• Wash and dry the shoots and mint, place in a large bowl.
• In a mason jar, combine the mustard, water, lemon juice, oil, creme fraiche, sugar, salt, and pepper. Put the cap on and shake vigorously to emulsify. Drizzle the vinaigrette over the greens and toss well to coat. Serve immediately. Store any remaining vinaigrette in the jar in the refrigerator.

CREAMY LEMON VINAIGRETTE

Steps:

• In a small bowl, whisk the egg yolk with the lemon juice. Whisk in the EVO and cream. Season with salt and pepper. Serve with lettuce, shellfish and crudités.