Best Saffron Vinaigrette Recipes

ROASTED CAULIFLOWER SALAD WITH SAFFRON VINAIGRETTE

Steps:

• Preheat the oven to 450 degrees F. Arrange the cauliflower on a large, rimmed baking sheet in a single layer.
• Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the pine nuts and cook, stirring, until golden brown, about 2 minutes. Add the raisins and stir until plump, about 30 seconds. Transfer the nut mixture to a large bowl.
• Add the saffron to the skillet with the vinegar and 2 tablespoons of water. Increase the heat to medium-high and simmer until the liquid reduces down to about a tablespoon. Add the remaining 3 tablespoons of oil. Add 3/4 teaspoon salt and a few grinds of black pepper. Cook for 30 seconds. Drizzle the oil mixture all over the cauliflower and toss to coat. Roast until just tender and browned in spots, about 15 minutes.
• Stir the parsley and dill into the bowl with the nuts and raisins. Add the cauliflower, season with salt and pepper and toss together. Serve warm or at room temperature.

ROASTED WHOLE RED SNAPPER WITH SPANISH SPICES AND SAFFRON-YELLOW PEPPER VINAIGRETTE WITH BRAISED BROCCOLI

Steps:

• For the vinaigrette: In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper.
• For the snapper: Preheat oven to 450 degrees F. Place cumin and coriander in a spice grinder and grind finely. Mix together the cumin, coriander, paprika and zest and place on a large plate. Score the fish on each side, season with salt and pepper and dredge 1 side in the spice mixture. Heat the olive oil in a large oven-proof saute pan, over high heat until smoking. Place the fish, spice-side down into the pan and saute until golden brown. Turn the fish over, place in the oven and continue cooking for 6 to 8 minutes or until cooked through. Fillet the fish and drizzle with the Yellow Pepper-Saffron Vinaigrette.
• For the broccoli: Heat oil in a medium Dutch oven over medium heat. Add anchovies and cook for 1 minute. Add garlic and cook until lightly golden brown. Add wine and bring to a simmer. Add broccoli and chicken stock, cover and cook for 2 to 3 minutes. Remove cover and cook until all liquid has evaporated and the broccoli is tender.

SAFFRON RISOTTO WITH GRILLED SHRIMP AND GREEN ONION VINAIGRETTE

Steps:

• Bring stock to a simmer in a saucepan. Heat the olive oil in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored. Raise the heat to high add the wine, and reduce until dry. Reduce the heat, add the rice and saffron and stir until the rice is coated with the oil. Cook 2 minutes.
• Add 1 cup of the stock and cook, stirring, until absorbed. Repeat with a second cup. As the rice becomes dry, add stock in 1/2 cup increments, cooking and stirring until it is absorbed. Add the honey and tarragon and season to taste with salt and pepper.
• Green Onion Vinaigrette: Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat. Drain and shock in cold water.
• Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed. With the motor running, slowly add the oil until emulsified. Add the honey, season to taste with salt and pepper and pour into a squeeze bottle.
• Grilled Shrimp: Heat the oil in a large saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute 2 to 3 minutes on each side. Spoon risotto into large serving bowl, arrange shrimp on top.

GRILLED SEA SCALLOPS WITH ANGEL HAIR COOKED IN SQUID INK AND ROASTED TOMATO-SAFFRON VINAIGRETTE

Steps:

• Place shallot, garlic, white wine and saffron in a small saucepan and reduce by 3/4. Place the mixture into a blender, add the vinegar, mustard and honey and blend until smooth. With the motor running, drizzle in the olive oil and blend until emulsified. Add the tomatoes and blend for 10 second, just to chop slightly. Season with salt and pepper;
• Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft. Increase heat, add clam broth and squid ink and reduce by half, season with salt and pepper, to;
• Heat grill. Brush scallops with oil and season with salt and pepper to taste. Grill for 1 to 2 minutes on each side.
• Assemble: Squid ink broth 1 pound angel hair pasta, cooked al dente and drained well Grilled Scallops Tomato-Saffron Vinaigrette Chopped parsley
• Bring the squid ink broth to a simmer over low heat. Add the angel hair pasta to the broth and toss to coat. Divide the pasta among 4 plates. Arrange 3 scallops around the edge of the pasta and drizzle with the vinaigrette and choppe

RED SNAPPER WITH TOMATO-SAFFRON VINAIGRETTE

Steps:

• Broil the snapper if you wish. I prefer to pan broil them in a heavy non-stick pan.
• First, rub salt and freshly ground pepper into the surface of the fish.
• Add a film of oil to the pan and set over medium high heat.
• Cook the fillets until done, about 3-5 minutes on each side, according to the thickness of the fish.
• When done, remove to serving a plate and keep warm.
• Heat the oil in a small skillet.
• Add the saffron and cook over low heat for 5 minutes.
• Add the shallot and minced garlic and cook, stirring occasionally, until fragrant, about 2 minutes.
• Add the tomatoes and cook until slightly softened, about 3 minutes.
• Add the chicken broth and cook just until the tomatoes begin to break down, about 3 minutes longer.
• Remove from the heat.
• Add the vinegar and chopped parsley and season with pepper.
• Spoon the tomato vinaigrette sauce on the fish and serve.

SAUTEED CHICKEN WITH TOMATO-SAFFRON VINAIGRETTE ON FRISéE

Steps:

• Mix vinegar, 1/2 teaspoon paprika, and saffron in medium bowl. Mix in 3 tablespoons oil, shallots, and 1 tablespoon thyme. Stir in tomatoes. Season to taste with salt and pepper.
• Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Sprinkle chicken breast halves with remaining 1 teaspoon paprika, 1 tablespoon thyme, and salt and pepper. Add to skillet; sauté until cooked through, turning often, about 12 minutes. Transfer chicken to work surface. Divide frisée among 4 plates. Slice chicken; fan atop frisée. Spoon vinaigrette over.
• *White balsamic vinegar can be found at some supermarkets and specialty foods stores.

SAFFRON POACHED SHRIMP WITH SHAVED FENNEL AND CITRUS VINAIGRETTE

Steps:

• Remove the heads and shells from the shrimp, keeping the tails intact, and reserve. Devein the shrimp and set aside on ice.
• For poaching liquid: steep the saffron in the white wine. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until oil slides easily across the pan, add the reserved shrimp heads and shells and cook until they turn an orange-red color. Add the fennel, onion, carrot and gently brown, about 2 minutes. Using a cheese grater, gently grate the tomato into the broth and cook for another 3 to 5 minutes. Add the white wine and saffron mixture, water, whole tarragon, and whole basil. Bring to a boil and reduce to a gentle simmer for 45 minutes, skimming frequently. Strain and set aside.
• For the skewers: place shrimp on a skewer, piercing through the tail and body, about 3 per skewer. Season with kosher salt.
• Return the poaching liquid to the stove and heat to a gentle simmer. Add the shrimp skewers to the liquid and cook, until the shrimp are firm and just cooked through, being careful not to over cook, about 2 to 2 1/2 minutes. Serve on top of Shaved Fennel with Citrus Vinaigrette and garnish with fennel fronds.
• Carefully arrange fennel, avocado, and grapefruit on a plate and dress with the Citrus Vinaigrette.
• In a medium size mixing bowl, whisk together the garlic, honey, mustard, vinegar, lemon juice, orange juice, and salt. Gradually pour the olive oil and canola oil into the mixture while whisking. Set aside.

SAFFRON VINAIGRETTE

Steps:

• In a small food processor, combine lemon juice, mustard, sugar, and saffron. Blend until uniform in color. Slowly add oils and pepper, pulsing to combine.

CRAB CAKES WITH SAFFRON VINAIGRETTE

Steps:

• Heat oven to 375 degrees. Line a baking sheet with a Silpat (a French nonstick baking mat). In a medium bowl, combine crab, eggs, garlic, onion, red and green pepper, salt, thyme, rosemary, bread crumbs, Tabasco, and 3 tablespoons olive oil. Cover and chill for at least 10 minutes. Shape into 5 cakes, 2 inches thick. Set aside.
• In a heavy-bottomed saute pan, heat remaining 3 tablespoons olive oil over medium-high heat. Add crab cakes and saute until lightly browned, about 2 minutes per side. Remove from saute pan and place on prepared baking sheet. Transfer to oven and bake until heated through, about 7 minutes.
• Drizzle plates with saffron vinaigrette. Garnish plates with chives and diced tomato. Top with crab cakes.

SPIT ROASTED LEG OF LAMB WITH PRESERVED LEMON, SAFFRON, OLIVE, AND VINAIGRETTE

Steps:

• In a small saute pan, bring the champagne vinegar and saffron to a boil for 1 minute. Pour into a bowl and whisk in the olive oil slowly as to incorporate it. Add the chopped preserved lemon and black olives. Season with pepper. I do not add salt to this because of the saltiness of the olives. This recipe makes a quart and will last for at least a month.
• Preheat the oven to 500 degrees F.
• Make sure the lamb leg is cleaned well and any hard fat is trimmed off. Make 8 slits in the leg and stuff them with the rosemary sprigs and garlic cloves. Rub the leg with the olive oil, dry and fresh oregano, lemon, salt, and pepper. Roast at 500 degrees F. for about 30 minutes. Lower heat to 375 degrees F. Add water to the pan if needed. Cook for about 3 1/2 hours.
• Remove the lamb from the pan and let rest. Skim the fat from the pan juices and pour the juice onto the bottom of a platter. Slice the lamb into thin slices and serve topped with the preserved lemon sauce.

SHERRY SAFFRON VINAIGRETTE

Steps:

• In a bowl whisk together the sugar, the saffron, the vinegar, the olive, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.