Best Herb Vinaigrette Recipes

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GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE



Grilled Vegetable Salad with Fresh Herb Vinaigrette image

Delicious grilled vegetable salad served room temperature. Great the next day too! The vinaigrette can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don't care for cilantro.

Provided by Celeste

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h

Yield 8

Number Of Ingredients 20

1 shallot, minced
3 tablespoons red wine vinegar
1 tablespoon white balsamic vinegar
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill
½ cup extra-virgin olive oil, or more to taste
10 fresh asparagus spears, trimmed to 5 inches
2 ears corn, husked
2 zucchini, halved lengthwise
2 yellow squash, halved lengthwise
1 bunch green onions, tops trimmed a few inches
1 large red bell pepper, cut lengthwise into 4 sections and seeded
1 large red onion, sliced thickly
¼ cup olive oil, or as needed
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
  • Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
  • Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
  • Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
  • Drizzle vinaigrette over the vegetable mixture and toss to coat.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 16.4 g, Fat 21.4 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 64.9 mg, Sugar 4.8 g

PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE



Pan Seared Tuna with Citrus-Herb Vinaigrette image

A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.

Provided by Ryan Nomura

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h

Yield 4

Number Of Ingredients 25

½ cup olive oil
1 tablespoon chopped fresh parsley
¼ teaspoon red pepper flakes
4 (6 ounce) fillets ahi (yellowfin) tuna steaks, sushi-grade if possible
2 tablespoons red wine vinegar
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 ½ teaspoons fresh lime juice
1 ½ teaspoons soy sauce
1 shallot, chopped
1 tablespoon chopped fresh parsley
1 ½ teaspoons fresh thyme
1 ½ teaspoons chopped fresh dill
1 tablespoon honey
1 teaspoon Dijon mustard
½ jalapeno or serrano chili pepper, seeded and chopped
1 ½ teaspoons minced ginger
¾ cup olive oil
Kosher salt and fresh cracked pepper to taste
48 haricots verts (thin, French green beans), trimmed
16 baby carrots, greens trimmed to 1/4-inch
16 grape or cherry tomatoes, halved
16 Nicoise, Gaeta, or Kalamata olives, pitted and halved
1 red onion, thinly sliced
1 cup chervil sprigs

Steps:

  • Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
  • Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
  • Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
  • When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
  • Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
  • To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.

Nutrition Facts : Calories 695.6 calories, Carbohydrate 21.7 g, Cholesterol 76.7 mg, Fat 49.4 g, Fiber 3.7 g, Protein 42.8 g, SaturatedFat 6.9 g, Sodium 635 mg, Sugar 8.7 g

TOMATO, AVOCADO, AND RED ONION SALAD WITH HERB VINAIGRETTE



Tomato, Avocado, and Red Onion Salad with Herb Vinaigrette image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons red wine vinegar
1/4 cup plus 1 1/2 teaspoons olive oil
1 tablespoon minced fresh chives
1 tablespoon minced fresh flat leaf parsley
Salt and freshly ground black pepper
2 medium ripe tomatoes, cut into 1/4-inch thick slices
1 small red onion, thinly sliced
1 large avocado, cut crosswise into 1/3-inch thick slices

Steps:

  • Place vinegar in a small bowl. Gradually whisk in the oil in a thin stream. Stir in the chives, parsley, salt, and pepper.
  • Arrange the tomatoes, onion, and avocado in an overlapping pattern on serving plate. Pour dressing on top.

GRILLED ZUCCHINI SALAD WITH LEMON-HERB VINAIGRETTE AND SHAVED ROMANO AND TOASTED PINE NUTS



Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts image

Provided by Bobby Flay

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 medium zucchini, sliced lengthwise into thin strips
Canola oil
Salt and freshly ground black pepper
1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
Honey
2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
1/2 cup extra-virgin olive oil
Wedge Pecorino Romano, for shaving
2 tablespoons toasted pine nuts
Fresh mint leaves, torn

Steps:

  • Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
  • Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
  • Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.

SLOW ROASTED SALMON WITH POTATOES AND LEMON-HERB VINAIGRETTE



Slow Roasted Salmon with Potatoes and Lemon-Herb Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

Canola oil, for drizzling
2 medium Idaho potatoes, peeled, sliced into 1/8-inch-thick slices
Kosher salt and freshly ground black pepper
1 heaping tablespoon Dijon mustard
1 lemon, zested and juiced (about 1/4 cup juice)
6 tablespoons extra-virgin olive oil
1 teaspoon finely chopped fresh flat-leaf parsley, plus more for garnish
2 center-cut salmon fillets, 6 ounces each, or one 1 1/2-pound center-cut salmon fillet
1/2 teaspoon finely chopped fresh thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Drizzle canola oil to coat two 8-inch cazuelas or oven-safe dishes. Arrange the potato slices in one even layer on the bottom. Season with salt and pepper and drizzle with more canola oil on top. Bake until the potatoes just begin to brown around the edges and the centers are slightly soft when poked with a fork, 12 to 15 minutes.
  • Meanwhile, whisk together the mustard and lemon juice in a medium bowl; season with salt and pepper. Continue whisking while drizzling in the olive oil until the sauce is emulsified. Add the parsley and mix to combine.
  • Once the potatoes are cooked through, place one salmon fillet in each of the baking dishes and drizzle with canola oil; sprinkle with salt and pepper. Reduce the oven temperature to 250 degrees F and bake to medium doneness, about 15 minutes.
  • Spoon the sauce over the top of the salmon and garnish with the thyme, parsley and lemon zest to taste.

TOMATO-HERB VINAIGRETTE



Tomato-Herb Vinaigrette image

This sauce is easy to make and is very versatile. Use it on salads, grilled meats, grilled fish hot or cold, vegetables hot or cold, pasta and warm pasta salads.

Provided by Jenny

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 25m

Yield 8

Number Of Ingredients 13

¼ cup red wine vinegar
2 tablespoons Burgundy wine
½ teaspoon salt
½ teaspoon white sugar
½ teaspoon black pepper
1 cup olive oil
2 teaspoons minced garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh tarragon
3 shallots, minced
1 cup diced tomatoes

Steps:

  • Pour vinegar and wine into a glass bowl. Whisk in salt, sugar, and pepper until the sugar has dissolved. Slowly pour the olive oil into the bowl while whisking rapidly to blend together. Stir in garlic, thyme, marjoram, basil, and tarragon; fold in shallots and tomatoes. Store in the refrigerator until serving.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 5.5 g, Fat 27.1 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 149.8 mg, Sugar 1.5 g

GRILLED MARINATED SWORDFISH WITH FIRE ROASTED PEPPERS, ONIONS, MUSHROOMS AND HERB VINAIGRETTE



Grilled Marinated Swordfish with Fire Roasted Peppers, Onions, Mushrooms and Herb Vinaigrette image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

1/4 cup olive oil
Juice of 3 limes (approximately 1/4 cup)
1 fresh jalapeno pepper, seeded and chopped
2 cloves garlic, peeled
1/4 cup fresh cilantro leaves, lightly packed
1 teaspoon cracked black pepper
4 tablespoons grated fresh ginger
1/4 cup unsweetened coconut milk

Steps:

  • Combine all ingredients in the bowl of a food processor and pulse to combine. Use to marinate swordfish, salmon, tuna, or red snapper overnight.
  • Fresh herb vinaigrette: 1/4 cup balsamic vinegar 1 tablespoon Dijon mustard 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 8 large fresh basil leaves 1/2 cup extravirgin olive oil Salt and freshly ground pepper to taste
  • Combine the vinegar and mustard in the bowl of a food processor. Pulse briefly, then add the herbs. Pulse again until coarsely chopped. With the processor running, add the olive oil very slowly so that the mixture will emulsify into a smooth blend. Season with salt and freshly ground pepper to taste. This dressing will keep for up to 10 days in the refrigerator.
  • 4 6 to 8 ounce swordfish steaks, at least 3/4 inch thick 2 large vidalia onions, peeled and sliced 1/4 inch thick slices 2 sweet red peppers, seeded and sliced into rings 2 sweet yellow peppers, seeded and sliced into rings 12 large shiitake mushroom caps 2 tablespoons olive oil Salt and pepper
  • The night before, rub the swordfish steaks with the marinade. Cover and marinate, refrigerated, overnight. The next day, prepare an outdoor grill for cooking. Right before grilling, toss the onions, peppers and mushrooms with the olive oil, salt and pepper. When the grill is hot, grill the swordfish until it is well colored on both sides and the interior is medium (about 3 to 4 minutes per side, total).When you have added the fish to the grill, spread the vegetables along the perimeter of the grill and carefully cook the vegetables without burning. Remove the fish from the grill, plate, drizzle with vinaigrette over the fish, top with vegetables and serve.

BALSAMIC HERB VINAIGRETTE



Balsamic Herb Vinaigrette image

Balsamic vinaigrette is a classic, versatile dressing. A variety of savory seasonings gives this recipe a tangy kick. It's the perfect complement to a bed of fresh greens. -Edgar Wright, Silver Spring, Maryland

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2-1/4 cups.

Number Of Ingredients 11

1/2 cup balsamic vinegar
1/2 cup honey
1 tablespoon minced fresh basil
1-1/2 teaspoons onion powder
1-1/2 teaspoons snipped fresh dill
1-1/2 teaspoons minced fresh oregano
1-1/2 teaspoons minced fresh thyme
1 garlic clove, peeled
1/2 teaspoon white pepper
1/2 teaspoon prepared mustard
1-1/2 cups canola oil

Steps:

  • In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add the oil in a steady stream. Cover and refrigerate until serving.

Nutrition Facts : Calories 199 calories, Fat 19g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

CITRUS-HERB VINAIGRETTE



Citrus-Herb Vinaigrette image

This combination of citrus and herbs make a smooth, sweet, and sour type of vinaigrette welcome on all types of salads. It can also be used to enhance steak or chicken sandwiches. Enjoy!

Provided by Brent BeSaw

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 24

Number Of Ingredients 15

¼ cup red wine vinegar
¼ cup fresh orange juice
2 shallots, chopped
2 tablespoons fresh lemon juice
2 tablespoons honey
2 tablespoons chopped fresh parsley
2 tablespoons minced fresh ginger
1 ½ tablespoons Dijon mustard
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 tablespoon fresh thyme
1 jalapeno pepper, seeded and chopped - or to taste
1 teaspoon chopped fresh dill
1 ½ cups grapeseed oil
salt and ground black pepper to taste

Steps:

  • Blend vinegar, orange juice, shallots, lemon juice, honey, parsley, ginger, Dijon mustard, lime juice, soy sauce, thyme, jalapeno pepper, and dill on high in a blender until smooth. Slowly pour grapeseed oil through the small opening in the blender's lid while the blender is running until fully incorporated; season with salt and black pepper.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 3.2 g, Fat 13.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 61.9 mg, Sugar 1.9 g

HERB VINAIGRETTE



Herb Vinaigrette image

This lemon-and-herb vinaigrette gets a touch of sweetness from honey and works beautifully with almost any salad.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 5

1/4 cup freshly squeezed lemon juice (from about 2 lemons)
2 tablespoons chopped fresh herbs
1 tablespoon honey
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

  • Whisk together the lemon juice, herbs, honey and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper.

GREEN SALAD WITH HERB VINAIGRETTE



Green Salad with Herb Vinaigrette image

My mother-in-law regularly makes this for birthdays and holiday dinners. It is best in the summer when fresh, locally grown tomatoes are available. -Amy Sauser, Omaha, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

2/3 cup canola oil
1/4 cup red wine vinegar
1/4 cup minced fresh parsley
2 green onions, chopped
1 garlic clove, minced
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dill weed
1/4 teaspoon pepper
6 cups torn mixed salad greens
6 medium tomatoes, cut into wedges
6 large fresh mushrooms, sliced

Steps:

  • In a small bowl, whisk the first nine ingredients. Cover and refrigerate for at least 8 hours., Divide the salad greens, tomatoes and mushrooms among eight salad plates. Whisk dressing; drizzle over salads.

Nutrition Facts : Calories 197 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.

HERB-VINAIGRETTE POTATO SALAD



Herb-Vinaigrette Potato Salad image

This is a great way to celebrate early produce from the garden. To add some more crunch, sprinkle with croutons. -Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 12

3 pounds small red potatoes, quartered
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 cups sliced radishes
6 green onions, sliced
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
VINAIGRETTE:
3/4 cup olive oil
1/4 cup champagne vinegar or white vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Remove potatoes with a slotted spoon; cool. Return water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., Transfer potatoes and asparagus to a large bowl; add radishes, green onions and herbs. In a small bowl, whisk vinaigrette ingredients until blended. Pour over potato mixture; toss gently to coat. Serve at room temperature or chilled. Stir before serving.

Nutrition Facts : Calories 213 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

BEET AND ENDIVE SALAD WITH GARLIC AND HERB VINAIGRETTE



Beet and Endive Salad with Garlic and Herb Vinaigrette image

Provided by Amy Finley

Categories     appetizer

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 15

3 to 4 small-sized red beets, greens trimmed
1/4 cup olive oil
Salt, for seasoning
4 large or 6 small heads Belgian endive, cored
Garlic and Herb Vinaigrette, recipe follows
2 tablespoons red wine vinegar
Salt, for seasoning
Pepper, for seasoning
1 small shallot, finely chopped
1 clove garlic, finely chopped
1 tablespoon Dijon mustard
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh tarragon leaves
1 tablespoon chopped fresh parsley leaves
1/4 cup olive oil

Steps:

  • Preheat the oven to 375 degrees F.
  • Place a large sheet of aluminum foil on a baking sheet. Place the beets on top, drizzle with the olive oil and sprinkle with salt, then fold the long and short edges of the aluminum foil up to the middle and roll together, making a packet with the beets inside. Put in the oven and roast until fork-tender, about 1 1/2 hours. (Can be done a day or two ahead of time.) Allow to cool, then slip the skins from the beets, trim the ends, and cut into 1/2-inch cubes. Set aside.
  • Quarter the endives lengthwise, then slice crosswise into 1/2-inch thick moons. Combine the beets and endive in a salad bowl and toss with the vinaigrette. Season with additional salt and pepper, if necessary. Serve immediately.
  • In a small glass bowl, melt the salt in the vinegar, then add the pepper, shallot, garlic, mustard, and herbs and combine well. Whisk in the olive oil in slow, steady stream until the dressing is thickened. Alternately, place all ingredients in a glass jar, close the lid, and shake vigorously.

GRILLED HERB VINAIGRETTE WITH GRILLED VEGETABLES



Grilled Herb Vinaigrette with Grilled Vegetables image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

12 medium carrots, quartered lengthwise
11 tablespoons extra-virgin olive oil
Kosher salt
1 tablespoon ground cumin
2 red bell peppers, halved and seeded
1 teaspoon sweet paprika
2 large leeks, ends trimmed
14 to 16 sprigs flat-leaf parsley
1 jalapeno, seeded and halved
3 tablespoons red wine vinegar
1 tablespoon dark brown sugar
1 medium orange, juiced
1 tablespoon Dijon mustard

Steps:

  • Preheat a grill to medium-high.
  • Drizzle the carrots on a baking sheet with 2 tablespoons olive oil. Sprinkle evenly with salt and use a small strainer to sprinkle evenly with the cumin. Arrange the bell pepper halves cut-side up next to the carrots, then drizzle with 2 tablespoons olive oil, sprinkle with salt and sift with paprika.
  • Cut the outer layer off the leeks and trim and discard 2 inches off the top. Split the leeks lengthwise and rinse the dirt out from the inside layers. Wipe dry and keep them in intact halves. Drizzle with 2 tablespoons olive oil and sprinkle with salt.
  • Grill the vegetables (leeks and peppers cut-side down) in a single layer in a medium-hot area of the grill. Close the lid and cook until you see liquid emerge, 3 to 5 minutes. Turn everything on its second side, then close the lid and cook until the peppers are tender but still hold their shape, 5 to 8 more minutes.
  • Move the peppers to a cooler or foiled area of the grill, then close the lid and let the carrots and leeks continue to cook until tender when pierced with the tip of a knife, an additional 5 to 8 minutes.
  • Season the parsley in a bowl with 1 tablespoon olive oil and a pinch of salt. Place the parsley on a medium-hot part of the grill and cook until fairly charred, 10 to 12 minutes. Chop the parsley finely. Drizzle the jalapeno with 1 tablespoon olive oil and grill until charred, 6 to 8 minutes. Remove the jalapeno from the grill and coarsely chop.
  • Combine the red wine vinegar, brown sugar and orange juice in a medium bowl until the sugar dissolves. Whisk in the remaining 3 tablespoons olive oil, the mustard, parsley and jalapeno. Taste for seasoning.
  • Place the leeks on a flat surface and cut each half into 3 even pieces. Cut the peppers in half again. Arrange the carrots, peppers and leeks on a serving platter and top with the dressing.

BROILED TUNA STEAKS WITH HERB VINAIGRETTE



Broiled Tuna Steaks With Herb Vinaigrette image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

Salt and freshly ground pepper to taste
1 teaspoon grated fresh ginger
4 sprigs fresh thyme, chopped coarse, or 1 teaspoon dried
2 tablespoons dark soy sauce
1 tablespoon fresh lemon juice
2 tablespoons olive oil
4 tuna steaks, each about 1 inch thick, 2 pounds total weight
Tomato and herb vinaigrette (see recipe)

Steps:

  • Preheat the broiler or an outdoor grill.
  • In a mixing bowl, blend the salt, pepper, ginger, thyme, soy sauce, lemon juice and olive oil. Brush the mixture all over the tuna. Cover with plastic wrap and let stand about an hour or until ready to broil.
  • Arrange the steaks on a rack and place under the broiler or over the grill about 4 inches from the source of heat. Broil about 3 minutes. If using the oven, leave the door partly open. Turn the steaks, continue broiling, leaving the door partly open, for another 3 minutes. The center should remain pink.
  • Serve with tomato and herb vinaigrette on the side.

Nutrition Facts : @context http, Calories 579, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 3 grams, Protein 112 grams, SaturatedFat 2 grams, Sodium 1120 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED SALMON AND MUSTARD HERB VINAIGRETTE



Grilled Salmon and Mustard Herb Vinaigrette image

Provided by Food Network

Time 25m

Yield 1 serving

Number Of Ingredients 13

4 ounces salmon
Olive oil
3/4 ounce Herb Vinaigrette, recipe follows
2 ounces mesclun greens
3 ounces chickpeas
1.5 ounces cucumber slices
12 ounces orange segments
1/2 each shredded scallion
2 sprigs dill leaves
1/4 teaspoon mustard
1/4 teaspoon olive oil
1/4-ounce red wine vinegar
Salt and pepper

Steps:

  • Preheat a grill.
  • Lightly coat the salmon with oil and grill to desired doneness.
  • Lightly toss the dressing with greens, chickpeas, and cucumbers and place on a plate. Place the salmon on top. Arrange the orange segments around artistically and then sprinkle with scallions.
  • Lightly chop the dill leaves and place in a bowl. Whisk in mustard and olive oil. Then add red wine vinegar and a pinch of black pepper and salt.

GREEN SALAD WITH MUSTARD-HERB VINAIGRETTE



Green Salad with Mustard-Herb Vinaigrette image

Categories     Salad     Mustard     Summer     Tarragon     Chive     Parsley     Lettuce     Gourmet

Number Of Ingredients 6

1 teaspoon white-wine vinegar
1 1/2 teaspoons Dijon mustard
1 tablespoon fat-free chicken broth
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped mixed fresh herbs such as chives, tarragon, and parsley
1 head Boston lettuce (1/2 lb), leaves separated and torn into bite-size pieces

Steps:

  • Whisk together vinegar, mustard, and broth in a large bowl, then add oil in a stream, whisking until emulsified. Season with salt and pepper and whisk in mixed herbs.
  • Add lettuce and toss with vinaigrette.

HERB VINAIGRETTE FOR GRILLED VEGETABLES



Herb Vinaigrette for Grilled Vegetables image

Use this recipe when making our Grilled Vegetables with Herb Vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3 cups

Number Of Ingredients 11

1 1/4 cups plus 1 tablespoon extra-virgin olive oil
4 large shallots, finely chopped (about 1/2 cup)
3 garlic cloves, finely chopped
1/4 cup drained capers, rinsed
6 tablespoons freshly grated lemon zest plus 3 tablespoons fresh lemon juice (about 6 lemons total)
2 cups finely chopped fresh flat-leaf parsley (about 4 ounces)
1 cup finely chopped fresh basil
6 tablespoons finely chopped fresh mint
Coarse salt and freshly ground pepper
1/2 cup balsamic vinegar
1 tablespoon Dijon mustard

Steps:

  • Heat 3 tablespoons oil in a medium skillet over medium heat until hot but not smoking. Add shallots and garlic; cook, stirring, until softened, about 2 minutes. Transfer to a medium bowl; let cool. Stir in capers, zest, parsley, basil, and mint. Season with salt and pepper. Cover with plastic wrap; set aside.
  • Blend vinegar, mustard and lemon juice, plus salt and pepper to taste, in a blender until combined. With blender running, pour in remaining 1 cup plus 2 tablespoons oil in a slow, steady stream; blend until emulsified. Just before serving, stir vinaigrette into shallot mixture.

BROCCOLI SALAD WITH FRESH HERB VINAIGRETTE



Broccoli Salad With Fresh Herb Vinaigrette image

I created this salad for Thanksgiving 2009 with a dressing based on a recipe I already had. This is a make-ahead salad. You can certainly change up some of the vegetables here. The possible addition of asparagus or tomato is intriguing. The marinated mushrooms had an especially wonderful taste and I wouldn't leave them out for anything. But you do what you like!

Provided by Choppin_Broccoli

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 large head broccoli floret, cleaned and separated
broccoli stem, if desired peeled and sliced thinly
1/3 red bell pepper, sliced thinly
1/3 yellow bell pepper, sliced thinly (or use orange bell pepper)
1/2 cup red onion, sliced thinly
12 ounces mini bella mushrooms, halved
2 ounces mozzarella cheese, shaved
1/2 cup red wine vinegar
3 whole garlic cloves, peeled
1/4 cup fresh parsley
1/3 cup fresh basil leaf
1/2 teaspoon sugar
fresh ground black pepper
salt
3/4 cup olive oil

Steps:

  • Place prepared broccoli in bowl or pan and pour enough boiling water over it to almost cover. When broccoli turns bright green, drain and rinse in cold water. Set aside to drain.
  • Prepare all other vegetables and place in medium bowl. Add broccoli. Reserve cheese for serving.
  • In blender, put the vinegar, garlic, herbs and seasonings. Blend until smooth.
  • Add oil and blend quickly.
  • Pour over vegetables and stir. Cover and refrigerate. Stir again in about an hour.
  • Store overnight to serve the next day. Take out of refrigerator about 1/2 hour before serving, adding the shaved cheese. Stir and serve.

Nutrition Facts : Calories 295.2, Fat 29.4, SaturatedFat 5, Cholesterol 7.5, Sodium 65.6, Carbohydrate 5.7, Fiber 1.2, Sugar 2.3, Protein 4.4

FRESH HERB VINAIGRETTE



Fresh Herb Vinaigrette image

Make and share this Fresh Herb Vinaigrette recipe from Food.com.

Provided by susie cooks

Categories     Salad Dressings

Time 10m

Yield 1 cups

Number Of Ingredients 5

1/4 cup red wine vinegar
1 tablespoon Dijon mustard
salt and pepper, to taste
1/2 cup olive oil
1/2 cup fresh dill or 1/2 cup cilantro leaf, finely chopped

Steps:

  • In a medium bowl, whisk together vinegar, Dijon, salt and pepper until mixed.
  • In a steady stream, whisk in oil until blended.
  • Whisk in herbs.
  • Refrigerate up to 1 day.

Nutrition Facts : Calories 970.5, Fat 108.6, SaturatedFat 14.9, Sodium 171, Carbohydrate 2.1, Fiber 1.3, Sugar 0.5, Protein 1.1

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