Best Rosemary Vinaigrette Recipes

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ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD WITH PANCETTA AND SWEET VINAIGRETTE



Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings of each dish

Number Of Ingredients 19

4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife
1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
3 tablespoons butter, cut into small pieces
2 tablespoons balsamic vinegar
2 handfuls grated Parmigiano-Reggiano
Salt and pepper
1/4 cup chopped flat-leaf parsley, a couple of handfuls
6 slices pancetta, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small shallot, finely chopped
2 teaspoons sugar
2 tablespoons balsamic vinegar, eyeball it
1 bunch, about 10 ounces flat-leaf spinach
Salt and pepper

Steps:

  • Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
  • Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
  • Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
  • When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
  • Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
  • When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
  • To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
  • Serve chicken along side ravioli and spinach salad, all on the same dinner plate.

GREEN BEAN, RED ONION AND GRILLED NEW POTATO SALAD WITH ROSEMARY VINAIGRETTE



Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 8

1/4 cup white wine vinegar
3 tablespoons fresh rosemary
3/4 cup extra virgin olive oil
1 pound small new potatoes, sliced in half
3 tablespoons olive oil
Salt and freshly ground pepper
1/2 pound haricots verts
1 large red onion, finely sliced

Steps:

  • Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden, turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the haricots verts. Cook for 2 minutes, and immediately plunge into a bowl of ice water. Drain. Add the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.

GREEN BEAN, RED ONION, AND ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE



Green Bean, Red Onion, and Roast Potato Salad with Rosemary Vinaigrette image

Categories     Salad     Blender     Olive     Onion     Potato     Side     Roast     Vegetarian     Rosemary     Green Bean     Summer     Vegan     Boil     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8 to 10

Number Of Ingredients 8

3 pounds red boiling potatoes
2/3 cup olive oil
1 garlic clove
1/4 cup red-wine vinegar
1 tablespoon fresh rosemary leaves or 1 teaspoon crumbled dried, plus rosemary sprigs for garnish
1 red onion, halved lengthwise and sliced thin lengthwise
2 pounds green beans, trimmed and cut into 1-inch pieces
24 Kalamata or Niçoise olives, pitted and halved

Steps:

  • Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.

GRILLED YUKON GOLD POTATOES WITH ROSEMARY-LEMON-GARLIC VINAIGRETTE



Grilled Yukon Gold Potatoes with Rosemary-Lemon-Garlic Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

6 large Yukon gold potatoes, scrubbed
Salt
1 teaspoon lemon zest
2 lemons, juiced
4 cloves roasted garlic
1 tablespoon Dijon mustard
2 tablespoons chopped fresh rosemary leaves
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup canola oil
Sprigs fresh parsley, for garnish

Steps:

  • Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, 12 to 15 minutes. Drain, let cool then cut each potato into rounds and wedges. Potatoes can be made up to 2 days in advance and refrigerated and cut just before grilling.
  • While the potatoes are cooking, combine the zest, juice, garlic, mustard, rosemary and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the extra-virgin olive oil and blend until emulsified. Can be made 1 day in advance and refrigerated. Bring to room temperature before using.
  • Heat the grill to high.
  • Brush the potatoes on both sides with the canola oil and season with salt and pepper. Place the potatoes on the grill, cut side down and cook until golden brown, 4 to 5 minutes. Turn the potatoes over, and continue grilling until just cooked through, about 5 minutes longer. Remove the potatoes and cut each half in half lengthwise and then crosswise into 1-inch pieces. Transfer to a platter and immediately drizzle with the vinaigrette and toss to combine. Garnish with parsley sprigs.

LAMB CHOPS WITH ROSEMARY PLUM SAUCE AND ROASTED ASPARAGUS WITH LEMON VINAIGRETTE AND DICED EGG



Lamb Chops with Rosemary Plum Sauce and Roasted Asparagus with Lemon Vinaigrette and Diced Egg image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

Cooking spray
1 bunch asparagus
4 small red potatoes, quartered
Salt and ground black pepper
4 (4-ounce) boneless lamb loin chops, trimmed of fat
1 tablespoon olive oil
2 leeks, rinsed and chopped
1 cup prepared plum sauce
2 tablespoons prepared plum preserves
1 tablespoon chopped fresh rosemary leaves
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 hard-boiled egg, shelled and diced

Steps:

  • Preheat oven to 400 degrees F.
  • Coat a large baking sheet with cooking spray.
  • Arrange asparagus and potatoes on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 20 to 25 minutes, until tender and golden brown.
  • Meanwhile, season lamb chops all over with salt and black pepper. Heat oil in a large skillet over medium heat. Add chops and sear 2 to 3 minutes per side, until golden brown. Remove lamb from pan and set aside. Add leeks to the same pan and saute 3 minutes, until soft. Return lamb to pan.
  • In a small bowl, whisk together plum sauce, plum preserves and rosemary. Pour mixture over lamb chops. Simmer 5 minutes, until lamb is tender and medium-rare to medium.
  • In a small bowl, whisk together lemon juice, lemon zest, oil and mustard. Season to taste with salt and black pepper. Arrange asparagus on a serving dish. Drizzle lemon vinaigrette over top. Top with diced egg. Serve lamb chops with asparagus and potatoes on the side and extra sauce (with leeks) spooned over top.

BALSAMIC-ROSEMARY VINAIGRETTE



Balsamic-Rosemary Vinaigrette image

Balsamic gets a brief blitz in the blender with rosemary, mustard, and garlic in this quick-to-make dressing that doubles as a marinade.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3/4 cup

Number Of Ingredients 8

1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 small garlic clove
1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried)
2 tablespoons water
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1/2 cup extra-virgin olive oil

Steps:

  • In a blender, combine vinegar, mustard, garlic, rosemary, water, salt, and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy.

Nutrition Facts : Calories 86 g, Fat 9 g

RACK OF LAMB WITH ROSEMARY ROASTED POTATOES AND SHALLOT VINAIGRETTE



Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h27m

Yield 4 servings

Number Of Ingredients 10

1 pound fingerling potatoes, tossed in vegetable oil
1/4 cup mild extra-virgin olive oil
2 tablespoons finely chopped rosemary leaves
2 (8-bone) racks of lamb*
Kosher salt
Black pepper
1 tablespoon seasoned rice wine vinegar
1 tablespoon minced shallots
1/4 cup olive oil
Kosher salt and pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Roast the potatoes on a flat sheet pan until almost cooked through, approximately 20 minutes. Allow the potatoes to cool at room temperature for 20 minutes, or until they can be easily handled.
  • With a paring knife, remove the skins of the potatoes without cutting into the potato itself. Place the peeled potatoes into a bowl. Combine the oil and rosemary. Place half of the mixture into the bowl of potatoes and toss. Season with salt and pepper. Return the potatoes to the sheet pan. Rub the lamb with the remaining half of the oil and rosemary mixture. Season with salt and pepper. In a heated saute pan, or on a hot grill, sear the loins on all sides. Place the potatoes and lamb in the preheated oven (on separate pans).
  • Combine seasoned rice wine vinegar and minced shallots in a small bowl.
  • When internal temperature of the lamb is 120 degrees, remove the lamb and let it rest for about 5 to 7 minutes. When lamb has rested, the potatoes will be ready. Toss them in the oil in which they were cooked to prevent dryness and ensure even seasoning.
  • Pour the juices from the lamb into the bowl containing the shallots and vinegar. Season with salt and pepper. While constantly whisking, slowly pour in 1/4 cup of olive oil. To present, arrange the potatoes on plate, slightly off center. Use vegetables of your choice and place next to potatoes. Slice lamb into 4 equal-sized pieces. Fan the pieces using the bone for height in presentation. Drizzle with vinaigrette.

ROASTED BUTTERNUT SQUASH SALAD WITH TANGERINE-ROSEMARY VINAIGRETTE



Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette image

Provided by Marcela Valladolid

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups)
4 tablespoons extra-virgin olive oil
3 teaspoons roughly chopped fresh rosemary
Salt and freshly ground pepper
4 tangerines
6 cups fresh spinach, loosely packed
1/4 cup dried cranberries

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the squash with 2 tablespoons olive oil on a baking sheet and spread in an even layer. Season with 2 teaspoons rosemary, and salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 20 minutes. Remove from the oven and cool until just warm, about 15 minutes.
  • While the squash is roasting, peel 3 tangerines and slice them crosswise into 1/2-inch-thick rounds, removing any seeds. Juice the remaining tangerine and whisk the juice together with the remaining 2 tablespoons olive oil and remaining 1 teaspoon rosemary. Season the dressing with salt and pepper.
  • Combine the warm squash, the spinach, tangerine slices and cranberries with the dressing and toss gently to coat. Divide among salad plates.

SMASHED POTATOES WITH EGGS AND ROSEMARY VINAIGRETTE



Smashed Potatoes With Eggs and Rosemary Vinaigrette image

Feel free to double the eggs and add other brunch-worthy food alongside or as an underpinning for the potatoes, like smoked salmon, bacon or cured ham.

Provided by Florence Fabricant

Categories     dinner, main course, side dish

Time 40m

Yield 2 servings

Number Of Ingredients 10

1 pound small Red Bliss potatoes, peeled
Salt
2 sprigs fresh rosemary
3 cloves garlic
Juice and grated zest of 1/2 lemon
3 tablespoons extra-virgin olive oil
Pinch crushed red chile flakes
Grape seed or canola oil for frying
1 tablespoon white vinegar
2 to 4 large eggs

Steps:

  • Boil potatoes in salted water with 1 sprig of the rosemary and 2 cloves of garlic until tender. Drain potatoes and discard rosemary and garlic. Place potatoes on a cutting board and use the side of a cleaver or the bottom of a pot to lightly crush them, keeping them as intact as possible.
  • Strip leaves from remaining rosemary sprig and chop. Mince remaining garlic clove. Place in a dish with lemon juice and zest and whisk in olive oil and chile flakes. Season with salt. Heat oven to 200 degrees. Line a small baking sheet with a couple of layers of paper towels.
  • Heat grape seed or canola oil on medium-high to a depth of 1/2 inch in a skillet large enough to hold potatoes in a single layer (a 10-inch skillet should work). When oil is hot, add smashed potatoes and fry, turning once, until golden brown and crusty. Season with salt, transfer to baking sheet and place in the oven.
  • Bring an inch or so of water to a simmer in a shallow 2-quart saucepan. Add vinegar. Break an egg into a teacup and slip the egg out of the cup and into the water. Repeat with second egg. (And with two more eggs if you desire.) Simmer until just set, about 3 minutes. Divide potatoes between two warm plates, give the vinaigrette another whisking and drizzle about half of it over the potatoes. Use a slotted spoon to lift eggs from the water and place onto the potatoes. Drizzle eggs with the rest of the vinaigrette and serve.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 21 grams, Carbohydrate 44 grams, Fat 28 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 823 milligrams, Sugar 2 grams, TransFat 0 grams

GREEN BEAN, ONION, ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE



Green Bean, Onion, Roast Potato Salad With Rosemary Vinaigrette image

Make and share this Green Bean, Onion, Roast Potato Salad With Rosemary Vinaigrette recipe from Food.com.

Provided by evelynathens

Categories     Potato

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 lbs boiling potatoes, scrubbed well
2/3 cup olive oil
2 cloves garlic
1/4 cup red wine vinegar
1 teaspoon crumbled dried rosemary
1 red onion, halved lengthwise,and sliced thin lengthwise
2 lbs green beans, trimmed and cut into 1 inch lengths
3/4-1 cup kalamata olive, pitted and halved

Steps:

  • Halve potatoes, unpeeled, and cut them into 1 inch wedges.
  • In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425F oven for 5 minutes.
  • Add potatoes, tossing well to coat with oil and roast them, stirring every 10 minutes, for 30 minutes, or until tender.
  • Let cool in pan.
  • In a blender, puree garlic, vinegar, rosemary and salt to taste.
  • With motor running, add remaining 1/3 cup of oil and blend well until emulsified.
  • In a small bowl of ice and cold water, let onion soak for 5 minutes, drain and pat dry.
  • Boil green beans in salted water for 5 minutes, or until crisp-tender, and drain.
  • Refresh under cold water and pat dry.
  • In a very large bowl, combine potatoes, onions, beans and olives.
  • Add dressing and toss gently.
  • Serve at room temperature.

Nutrition Facts : Calories 364.4, Fat 19.7, SaturatedFat 2.8, Sodium 124.5, Carbohydrate 44.9, Fiber 7.6, Sugar 3.7, Protein 5.5

BLACK BASS WITH WARM ROSEMARY-OLIVE VINAIGRETTE



Black Bass with Warm Rosemary-Olive Vinaigrette image

The bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta, or cooked white beans.

Provided by Alison Roman

Categories     Fish     Olive     Quick & Easy     Dinner     Rosemary     Seafood     Bass     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
4 (4-5-ounce) black bass fillets, skin lightly scored
Kosher salt, freshly ground pepper
2 garlic cloves, thinly sliced
3 tablespoons black oil-cured olives, pitted, coarsely chopped
1 tablespoon fresh rosemary leaves
1/2 cup fresh orange juice
1 small or 1/2 medium head radicchio, leaves torn into 1 1/2" pieces (about 3 cups)

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper and cook, skin side down, until skin is golden brown and crisp, about 5 minutes. Turn fish and add garlic, olives, and rosemary to skillet. Cook, stirring garlic, olives, and rosemary occasionally, until fish is opaque throughout, about 3 minutes.
  • Add orange juice to pan and swirl to combine. Divide radicchio and fish among plates and spoon warm vinaigrette over top.

SPINACH SALAD WITH SALMON AND BALSAMIC-ROSEMARY VINAIGRETTE



SPINACH SALAD WITH SALMON AND BALSAMIC-ROSEMARY VINAIGRETTE image

Categories     Salad     Fish

Yield 4 servings

Number Of Ingredients 7

4 skinless salmon fillets (6 ounces each)
Coarse salt and ground pepper
10 ounces baby spinach
1 pint grape tomatoes, halved
3/4 cup crumbled fresh goat cheese (3 ounces)
1/4 cup pecans
1/4 cup Balsamic-Rosemary Vinaigrette (see recipe)

Steps:

  • 1. Heat broiler, with rack set 4 inches from heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, about 7 to 9 minutes or until the fish reaches desired doneness. Let cool briefly, then flake. 2. Divide spinach and tomatoes among serving plates. Top with salmon, goat cheese and pecans, and drizzle with vinaigrette. Nutritional information per serving: 476 calories; 29.4 grams fat (6.5 grams saturated fat); 40.7 grams protein; 13.5 grams carbohydrates; 4.8 grams fiber

HONEYBELL ORANGE ROSEMARY VINAIGRETTE



Honeybell Orange Rosemary Vinaigrette image

Fresh orange and savory rosemary combine in this incredible vinaigrette, perfect for dressing any salad.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 10m

Yield 8

Number Of Ingredients 7

1 Honeybell orange or tangello, juiced (about 1/2 cup)
1/4 cup olive oil
1 tablespoon white wine vinegar
1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon sweet Hungarian paprika
1/4 teaspoon kosher salt
1/8 teaspoon dried mustard

Steps:

  • Combine all ingredients in a small bowl. Whisk together. Drizzle over your favorite green salad.
  • Store in an airtight container in the fridge for up to a week.

Nutrition Facts :

ROSEMARY SMOKED HALIBUT WITH BALSAMIC VINAIGRETTE



Rosemary Smoked Halibut With Balsamic Vinaigrette image

I am always looking for different recipes for fish, as I am trying to incorporate more and more into our daily diet. You actually set the rosemary briefly aflame which gives the fish a wonderful herb flavour and aroma. Part of the dish can be made up ahead of time

Provided by Abby Girl

Categories     Halibut

Time 22m

Yield 6 serving(s)

Number Of Ingredients 8

2 -3 sprigs fresh rosemary
1 1/2 lbs halibut fillets
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon black pepper, coarsely crushed
1/8 teaspoon salt
1/2 cup tomatoes, seeded and diced
1 teaspoon shallot, finely chopped

Steps:

  • In a baking dish, place rosemary beside halibut; light rosemary with match (rosemary may not remain lit). Cover tightly with foil. Bake at 425 oven for 8 - 12 minute or until fish flakes easily when tested.
  • Balsamic Vinaigrette: Meanwhile, in a small bowl, whisk together oil, balsamic vinegar, pepper and salt. Stir in tomato and shallot.(can be done ahead of time).
  • Serve with halibut.

Nutrition Facts : Calories 241.8, Fat 12.4, SaturatedFat 1.7, Cholesterol 46.5, Sodium 127.8, Carbohydrate 0.7, Fiber 0.2, Sugar 0.4, Protein 30.4

SPINACH AND PEAR SALAD WITH ROSEMARY VINAIGRETTE



Spinach and Pear Salad with Rosemary Vinaigrette image

Categories     Salad     Fruit     Leafy Green     Low Fat     Quick & Easy     Vinegar     Pear     Rosemary     Pecan     Spinach     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

2 tablespoons red wine vinegar
2 tablespoons rice vinegar
2 tablespoons vegetable broth
1 1/2 tablespoons minced shallots
2 teaspoons white miso (fermented soybean paste)*
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh rosemary
4 cups (packed) fresh baby spinach leaves (from one 6-ounce bag)
4 teaspoons coarsely chopped toasted pecans
2 ripe pears, unpeeled, cored, thinly sliced
1/4 cup crumbled blue cheese

Steps:

  • Process first 5 ingredients in blender until smooth. Pour into small bowl. Mix in herbs. Season dressing to taste with salt and pepper.
  • Toss spinach and pecans in large bowl with enough dressing to coat. Divide among 4 plates. Top with sliced pears and sprinkle with cheese.
  • *Available at Japanese markets and natural foods stores, and in the Asian foods section of some supermarkets.

LOBSTER ROLLS WITH ROSEMARY-GINGER VINAIGRETTE



Lobster Rolls with Rosemary-Ginger Vinaigrette image

Categories     Ginger     Shellfish     Appetizer     Rosemary     Lobster     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 4 appetizer servings

Number Of Ingredients 13

For lobster rolls
3 large zucchini, trimmed
1 cooked 8-ounce lobster tail, shelled, halved lengthwise, thinly sliced crosswise, or 6 cooked large shrimp, halved lengthwise
3/4 cup Japanese spice sprouts (daikon sprouts)
24 1-inch pieces thinly sliced pickled ginger
For vinaigrette
3 tablespoons soy sauce
2 tablespoons Sherry wine vinegar
2 tablespoons honey
1 1/2 tablespoons minced peeled fresh ginger
1/2 teaspoon minced fresh rosemary
1/2 teaspoon dried crushed red pepper
1/2 cup vegetable oil

Steps:

  • Make lobster rolls:
  • Place 1 zucchini on work surface. Using vegetable peeler, cut zucchini into thin ribbons about 5 inches long and 1 inches wide. Repeat with remaining zucchini, forming 12 ribbons total. Place lobster or shrimp at 1 end of each zucchini ribbon, dividing lobster or shrimp equally. Top with sprouts and pickled ginger, dividing equally. Starting at filled end, roll up each zucchini ribbon into cylinder. Place seam side down on paper-towel-lined baking sheet. Cover and chill at least 1 hour or up to 6 hours.
  • Make vinaigrette:
  • Whisk first 6 ingredients in medium bowl to blend. Gradually whisk in oil. Pour vinaigrette into small bowl. Place in center of platter. Surround with lobster rolls.

WARM BUTTERNUT SQUASH SALAD WITH TANGERINE-ROSEMARY VINAIGRETTE



Warm Butternut Squash Salad with Tangerine-Rosemary Vinaigrette image

Provided by Marcela Valladolid

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

1/4 cup plus 2 tablespoons olive oil
One 2-pound butternut squash, peeled, seeded and cut into 1-inch cubes (about 5 cups)
Kosher salt and freshly ground black pepper
1 cup vegetable broth
4 tangerines
1 teaspoon fresh rosemary, roughly chopped
6 ounces mixed salad greens or spinach, rinsed and dried
1/4 cup cranberries

Steps:

  • Heat 1/4 cup olive oil in a large, heavy saute pan over medium-high heat. Add the squash. Season with some salt and pepper. Saute until slightly browned and softened, 8 to 10 minutes. Add the vegetable broth. Reduce the heat to medium-low and simmer, covered, until cooked through, 15 to 20 minutes. Season with more salt and pepper, and set the squash aside to cool slightly.
  • Meanwhile, prepare the tangerines and vinaigrette. Peel 3 of the tangerines and slice them into 1-inch rounds, removing any seeds. Place the sliced tangerines in a bowl. To make the vinaigrette, juice the remaining tangerine into a small mixing bowl. Add the remaining 2 tablespoons olive oil and the rosemary. Whisk until combined. Season with salt and pepper.
  • In a large serving bowl, add the mixed salad greens. Toss the salad with the vinaigrette until evenly coated. Top with the warm butternut squash. Arrange the sliced tangerines on top and sprinkle with the dried cranberries. Serve warm.

SWEET POTATO SALAD WITH ROSEMARY-HONEY VINAIGRETTE



Sweet Potato Salad With Rosemary-Honey Vinaigrette image

Make and share this Sweet Potato Salad With Rosemary-Honey Vinaigrette recipe from Food.com.

Provided by Kathy in Fla

Categories     Yam/Sweet Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

4 1/2 cups sweet potatoes, peeled, cubed
2 tablespoons olive oil, divided
1/4 cup honey
3 tablespoons white wine vinegar
2 tablespoons fresh rosemary, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

Steps:

  • Line a 15- x 10-inch jellyroll pan with aluminum foil. Coat foil with vegetable cooking spray.
  • Toss together sweet potato and 1 tablespoon oil in pan.
  • Bake at 450° for 35 minutes or until tender.
  • Whisk together remaining 1 tablespoon oil, honey, and next 5 ingredients in a large bowl. Add sweet potato; toss well. Cool.

Nutrition Facts : Calories 171.2, Fat 4.6, SaturatedFat 0.7, Sodium 249.7, Carbohydrate 32.3, Fiber 3.2, Sugar 15.8, Protein 1.7

LEMON ROSEMARY VINAIGRETTE



Lemon Rosemary Vinaigrette image

Make and share this Lemon Rosemary Vinaigrette recipe from Food.com.

Provided by dicentra

Categories     Salad Dressings

Time 5m

Yield 2 cups

Number Of Ingredients 5

2 lemons, juice and zest of
2 tablespoons chopped shallots
2 garlic cloves, minced (2 tsp.)
1 1/2 teaspoons chopped fresh rosemary
1 cup olive oil

Steps:

  • Whisk together 1/2 cup lemon juice, 2 Tbs. lemon zest, shallots, garlic, and rosemary in bowl.
  • Slowly pour in olive oil while whisking. Season with salt and pepper.

Nutrition Facts : Calories 978.8, Fat 108.1, SaturatedFat 14.9, Sodium 4.5, Carbohydrate 6.8, Fiber 0.3, Sugar 1.2, Protein 0.6

BALSAMIC-ROSEMARY VINAIGRETTE RECIPE - (4.5/5)



Balsamic-Rosemary Vinaigrette Recipe - (4.5/5) image

Provided by á-8831

Number Of Ingredients 11

Balsamic gets a brief blitz in the blender with rosemary, mustard, and garlic in this quick-to-make dressing that doubles as a marinade.
Everyday Food, March 2009
Makes 3/4 cup
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 small garlic clove
1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried)
2 tablespoons water
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1/2 cup extra-virgin olive oil

Steps:

  • In a blender, combine vinegar, mustard, garlic, rosemary, water, salt, and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy. Cook's Note A clean jam jar is perfect for storing dressings like our balsamic vinaigrette.

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