Best Lemon Thyme Vinaigrette Recipes

MEDITERRANEAN LENTIL SALAD WITH LEMON-THYME VINAIGRETTE

Steps:

• To make the salad, combine the lentils and water in a large saucepan and bring to a boil. Reduce heat and simmer until tender but not mushy, about 20 minutes. Drain, place in a large bowl and let cool. Toss the tomato, olives, feta and celery with the lentils.
• To make the vinaigrette, whisk together the lemon juice, garlic and thyme in a medium bowl. Slowly whisk in the olive oil. Whisk in the salt and pepper. Toss the vinaigrette with the salad and season to taste. Divide among 4 plates, garnish with chopped parsley and serve.

CRISPY POTATO SPRING ROLLS WITH TUNA SUSHI IN A LEMON THYME VINAIGRETTE

Steps:

• Make the vinaigrette: In a bowl, whisk together lemon juice, pink pepper, white pepper, and salt. Whisk in honey. Drizzle in olive oil in a slow stream to emulsify. This is a temporary emulsification and needs to be whisked just before serving.
• In a heated pan with olive oil saute the potatoes. Season with salt and pepper. Cover the pan and roast until potatoes are tender. Add sun dried tomatoes to the pan. Transfer mixture to a bowl. With a hand-held masher, mash the mixture until fluffy. Check for seasoning. Place the potatoes mixture into a pastry bag fitted with a round tip.
• To hydrate the rice paper wrappers, fill a large bowl with warm water. Place the wrappers in water for about 3 minutes until soft.
• Remove one wrapper at a time from the water, lay out on a flat surface, and blot with a paper towel. Pipe a 5-inch strip of mashed potatoes in the center of the wrapper. Lay a tuna bar and a piece of scallion evenly next to the potato. Roll into a spring roll.
• In a very hot pan with oil saute the spring rolls quickly, browning all sides. Cook on very high heat, making sure not to cook the tuna.
• Cut each spring roll into 5 pieces. Brush with olive oil. Drizzle with the vinaigrette and serve immediately.

FUSION SALAD WITH LEMON-THYME VINAIGRETTE

Steps:

• Whisk together first 9 ingredients; refrigerate, covered.
• Heat sugar in small skillet over medium heat until sugar melts and is a light golden brown. Stir in pecans until all are well coated. Spread on greased foil or parchment paper. When cool, chop into bite-size pieces; set aside.
• To Serve: Toss baby lettuces with mango and onion; divide among 8 salad plates. Arrange 2 kiwi wedges on each salad, sprinkle with caramelized pecans. Drizzle vinaigrette over salads; serve immediately.

BRUSSELS SPROUTS SALAD WITH LEMON-THYME VINAIGRETTE

Steps:

• Cook Brussels sprouts in large pot of boiling salted water until just tender, about 8 minutes. Drain. Rinse with cold water and drain well. Transfer to medium bowl. Combine lemon juice and mustard in small bowl. Gradually whisk in oil. Add thyme. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover Brussels sprouts and dressing separately and refrigerate. Bring to room temperature before continuing.)
• Combine endive and radicchio on platter or in large shallow bowl. Toss with enough dressing to coat lightly. Mix Brussels sprouts with remaining dressing. Mound atop salad and serve.

LEMON-THYME VINAIGRETTE

Steps:

• In a small jar with a tightfitting lid, combine all the ingredients and shake well to blend. Serve immediately over steamed asparagus or any other steamed vegetable or salad. Leftovers will keep, covered at room temperature, for 1 week.