Best Crudites With Italian Vinaigrette Recipes

Crudites with Italian Vinaigrette image

Provided by Martha Stewart

Yield 2 cups

Number Of Ingredients 11

1 clove garlic, smashed
1/4 cup white wine vinegar
2 tablespoons lemon juice
1 large egg yolk
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian herbs
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/2 teaspoon granulated sugar
1 1/4 cups safflower oil
Crudite vegetables, such as red pepper, carrot, celery, cucumber, fennel, cherry tomatoes

Steps:

In the bowl of a blender combine garlic, vinegar, lemon juice, egg yolk, Parmesan, Italian herbs, salt, pepper, and sugar. Puree until smooth.
With motor running on lowest speed, slowly add oil in a thin stream. Transfer vinaigrette to a serving bowl.
Serve with your favorite crudites or as a dressing for salads.

Crudites with Balsamic Dip image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon Dijon mustard
1 tablespoon honey
1 shallot, minced
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 carrots, peeled and sliced
2 Belgian endives, separated
1 red pepper, membranes and seeds removed, sliced into 1/4-inch strips
1 fennel bulb, trimmed, cored and sliced into bite-size pieces
1 bunch radishes, trimmed
1 cup teardrop tomatoes, stemmed

Steps:

Puree all balsamic dip ingredients in a blender for 30 seconds. Serve in a bowl alongside veggies.

Crudite with Infused Olive Oil and Balsamic image

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
2 cloves garlic
1 anchovy fillet, optional
1/2 teaspoon kosher salt
1/2 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon light brown sugar
Pinch red pepper flakes
2 strips lemon zest
2 strips orange zest
Assorted vegetables for dipping, such as sugar snap peas, bell peppers, blanched asparagus, steamed artichokes

Steps:

1. Coarsely chop and mix together the rosemary, thyme, garlic and anchovy, if using. Sprinkle in the salt and mash into a slightly chunky paste using the flat part of the knife. Place in a small pot with the olive oil and warm over low heat until fragrant and sizzling, about 15 minutes. Set aside to cool.
2. Warm the vinegar, sugar, pepper flakes and zests in another small pot over low heat, stirring, until the sugar is dissolved and the vinegar is steaming, 15 minutes. Set aside to cool.
3. Transfer the oil and vinegar into separate small serving dishes and serve with assorted vegetables for dipping.

Crudités Salad with Farro and Pecans image

Provided by Gerardo Gonzalez

Yield 4 Servings

Number Of Ingredients 17

For the vinaigrette:
1/4 cup olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
For the salad:
1/2 cup pecans
1 teaspoon olive oil
2 teaspoons almond butter or natural peanut butter
1/2 bunch Tuscan kale, ribs and stems removed, leaves torn (about 2 cups)
Kosher salt, freshly ground pepper
1/2 small fennel bulb, thinly sliced
1 small zucchini, thinly sliced lengthwise on a mandoline
2 breakfast radishes, thinly sliced lengthwise on a mandoline
1 cup cauliflower florets, grated on the large holes of a box grater
1 cup red and/or yellow grape tomatoes, halved
1 cup trimmed watercress
3/4 cup cooked semi-pearled farro

Steps:

Vinaigrette:
Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.
Salad:
Cook pecans and oil in a small skillet over medium heat, stirring often, until nuts are darkened in color, 5-7 minutes. Let cool, then coarsely chop so you have a variety of sizes, with some pieces almost pulverized. Set aside 2 tablespoons nuts for serving.
Whisk almond butter and 1 tablespoon vinaigrette in a medium bowl to combine. Add kale and massage dressing into leaves with your hands until evenly coated; season with salt and pepper.
Toss fennel, zucchini, radishes, cauliflower, tomatoes, watercress, farro, and remaining pecans in a large bowl with remaining vinaigrette; season with salt and pepper. Add kale and toss to combine. Drizzle with oil and serve topped with reserved pecans.