Best Roses Vinaigrette Recipes

Fennel and Endive Salad with Rose Vinaigrette image

Provided by Dave Lieberman

Categories side-dish

Time 10m

Yield About 6 servings

Number Of Ingredients 12

2 large heads fennel, core removed, fronds reserved, and thinly sliced
3 large endives, core removed, and thinly sliced
1/3 cup dry rose wine, preferably Provencal-style
1 lemon, juiced
1 small orange, juiced
1 1/2 teaspoons sugar (preferably superfine)
1 large shallot, finely minced
A couple pinches salt
10 grinds freshly ground black pepper
1/3 to 1/2 cup safflower or canola oil
1 to 1 1/2 cups walnuts halves, toasted
4 ounces Danish or other mild blue cheese

Steps:

Combine fennel, endive and reserved fennel fronds in a large mixing bowl. In a separate bowl, whisk together the wine, citrus juice, sugar, shallot, salt, pepper, and oil until combined. Toss fennel and endive with dressing. Toss in the toasted walnut halves and crumbled blue cheese and serve immediately.

Simple Vinaigrette image

Provided by Food Network Kitchen

Categories condiment

Time 5m

Yield 1 cup

Number Of Ingredients 5

1/4 cup white, red or aged sherry vinegar
2 to 3 teaspoons Dijon mustard
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.

Rose's Vinaigrette image

Provided by Brookelynne26

Time 10m

Yield 1 cups, 8 serving(s)

Number Of Ingredients 9

1 tablespoon minced shallots or 1 tablespoon garlic
1 teaspoon Dijon mustard
1 teaspoon light-brown sugar
3/4 teaspoon coarse salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon Worcestershire sauce
2 1/2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil

Steps:

In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.
Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.

Nutrition Facts : Calories 184.5, Fat 20.3, SaturatedFat 2.8, Sodium 228, Carbohydrate 1.1, Fiber 0.1, Sugar 0.7, Protein 0.1