Best Sage Vinaigrette Recipes

WILD MUSHROOM AND MIZUNA SALAD WITH WHITE TRUFFLE VINAIGRETTE AND SAGE

Steps:

• Heat oil in large pan over high heat until almost smoking. Add mushrooms and cook until golden brown. Add garlic and cook 1 minute. Divide mizuna and mushrooms among 4 plates. Drizzle with the White Truffle Vinaigrette and sprinkle with sage.
• Place shallots, vinegar and mustard in a blender and blend until smooth. With the motor running add olive oil and blend until emulsified. Add truffle oil, salt and pepper and blend for 2 seconds more.

WARM OCTOPUS AND SWEET ONION SALAD WITH FRESH SAGE AND LEMON VINAIGRETTE

Steps:

• Lemon-Sage Vinaigrette: Place lemon juice, shallot, garlic and honey in a medium saucepan and reduce to 1/2 cup. Place reduced syrup into a blender, add olive oil, salt and pepper and blend until smooth. Pour into a bowl and fold into the sage.
• Sweet Onion Salad: Heat olive oil in a large saute pan with sugar over medium heat. Add the onions and cook until soft and caramelized. Add the vinegar and cook until reduced. Season with salt and pepper.
• Octopus: Place the octopus, water, vinegar, corks, garlic, bay leaf and peppercorns in a medium saucepan and bring to a simmer over medium heat and cook until tender, about 1 1/2 hrs. Remove the octopus from the water and place on a platter lined with paper towels. Heat the grill or grill pan. Cut the octopus into pieces, brush with olive oil, season with salt and pepper and grill for 1 to 2 minutes on each side.
• Assembly: Place the octopus on a platter, drizzle with the vinaigrette, top with the onion slices and sprinkle with the fresh herbs.

VEAL CHOPS WITH SAGE VINAIGRETTE

Steps:

• Preheat grill or broiler. Season chops to taste with salt and pepper. When coals have cooled down, grill 8 to 10 minutes per side.
• Meanwhile, combine remaining ingredients in a small bowl to make a vinaigrette. Taste and adjust seasonings, and spoon over warm chops. Serve immediately.

GRILLED FENNEL-SPICED PORK CHOPS WITH SAGE-LEMON VINAIGRETTE

Steps:

• For vinaigrette: Combine the sage, lemon juice, zest, shallot, honey, salt and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in oil and blend until emulsified. For Pork: 1. Heat your grill to medium-high. Place the fennel seeds, salt, and peppercorns in a spice mill and process until finely ground. Alternatively, combine the spices ona cutting board and crush them with the bottom of a heavy pot. 2. Brush pork with oil and season on both sides with fennel mixture. 3. Grill the pork until slightly charred on both sides and cooked to medium-well, 4-5 min per side. 4. Transfer pork to a place and immediately drizzle each chop with 2 T of the sage-lemon vinaigrette. Let the chops rest for 5 minutes until serving. Serving the remaining vinaigrette on the side if desired.

SAGE VINAIGRETTE

Steps:

• Chop the raw garlic in the food processor. Add the Dijon, roasted garlic, herbs, and vinegar. Process well. Add olive oil slowly. Season with salt and pepper.
• Season with salt and pepper and a splash or two of vinegar.

ROASTED SWEET RED PEPPER AND SAGE VINAIGRETTE

Steps:

• Skip this if your pepper comes out of a jar. Roast the fresh red bell pepper, rubbed with some oil, in a 450F oven. Transfer to a glass bowl and cover w/ plastic for 10-15 min. Then remove skin,stem and seeds. Put everything but the oil in the blender and blend well. Add oil in a thin stream until well incorporated.

GRILLED FENNEL-SPICED PORK CHOPS W/SAGE-LEMON VINAIGRETTE

Steps:

• Combine sage, lemon juice, zest, shallot, honey, salt, and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. Heat grill to medium-high. Grind the fennel seeds, salt, & peppercorns until finely ground. Brush prok chops with oil and season on both sides w/the fennel mixture. Grill chops until slightly charred on both sides and cooked to medium-well. Transfer the chops to a plate and immediately drizzle each chop w/2 T of the vinaigrette. Let chops rest for 5 minutes.