Best Serrano Vinaigrette Recipes

WATERMELON AND FETA SALAD WITH SERRANO CHILE VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine olive oil, lime juice, vinegar, thyme, shallot, and serrano chile. Shake well.
• Season with salt to taste; chill in refrigerator.
• Remove rind from watermelon and slice flesh into 3" squares.
• To assemble salad, layer one piece of watermelon on one piece of feta. Repeat.
• Drizzle with vinaigrette and garnish with arugula and sliced serrano chile.

WATERMELON SALAD WITH SERRANO VINAIGRETTE

Steps:

• Make vinaigrette:
• Whisk together all vinaigrette ingredients and chill in an airtight container at least 8 hours to allow flavors to develop. Shake or whisk before using.
• Prepare watermelon and pickled rind:
• Remove and discard outer green skin from watermelon with a sharp knife. Using a vegetable peeler, shave enough 2-inch-long pieces from white rind to measure 1/2 cup. Transfer to a heatproof bowl. Reserve remaining watermelon.
• Stir together rice vinegar and sugar in a 1-quart heavy saucepan and bring to a boil. Carefully pour boiling-hot vinegar mixture over white rind shavings and let stand at least 1 hour.
• Trim and discard remaining white rind from watermelon, then cut watermelon into 18 pieces (about 3-inch squares).
• Make salad:
• Toss arugula with just enough vinaigrette to coat and salt to taste.
• Divide arugula among 6 plates, then place 1 watermelon piece in center of each plate. Top each with a scant 1/4 cup feta, then top with another watermelon piece and more feta. Top each with a final watermelon piece for a stack of 3 on each plate.
• Remove pickled rind from vinegar with a slotted spoon and drain on paper towels. Top watermelon stacks with pickled rind and chile slices, then drizzle remaining vinaigrette around salads.

SERRANO VINAIGRETTE

Steps:

• Mince the serrano peppers. Combine half of the minced pepper, vinegar, honey, salt, and black pepper in a blender. Process until serrano pepper has been fully blended. With machine running, add olive oil until combined and mixture is thick. Use the remaining minced serrano pepper as a garnish.

SKEWERED LAMB WITH RIOJA RED WINE VINAIGRETTE AND ENDIVE SALAD WITH BLUE CHEESE, SERRANO HAM AND PEARS

Steps:

• Make the vinaigrette: In a medium nonreactive saucepan over high heat, reduce the wine to 1/4 cup. Place it in a blender with the vinegar, mustard and honey and blend until combined. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste. May be refrigerated up to 2 days. Bring to room temperature before using.
• Make the lamb: Soak 8 bamboo skewers 6 inches long in water for 2 hours or overnight. In a large bowl, combine the garlic, olive oil, rosemary and lamb and marinate the lamb 4 to 6 hours in the refrigerator. Prepare a grill or broiler. Thread the lamb cubes and roasted onions on the skewers and season with salt and pepper to taste. Grill until rare to medium-rare, about 3 to 4 minutes on each side. Place the skewers on a serving platter and drizzle the Rioja vinaigrette over them. Can serve with instant couscous made with chicken stock.
• Blue Cheese Dressing: Whisk together the creme fraiche, mayonnaise, Dijon mustard, lemon juice and oil and season with salt and pepper. Fold in blue cheese and romano.
• Salad: Heat the oil in a small saute pan over high heat until smoking. Add the ham and cook until crisp. Place the endive and frisee in a large bowl, toss with some of the dressing and season with salt and pepper, to taste. Divide the greens among four plates and top with some of the ham. Place 3 pear slices around the plate and sprinkle with some of the almonds.

ROASTED PORK CHOPS WITH SERRANO HAM VINAIGRETTE

Steps:

• For vinaigrette:
• Cook bacon in large skillet over medium heat until fat is rendered, about 6 minutes. Remove bacon and reserve for another use. Transfer 1/3 cup bacon drippings to measuring cup (add vegetable oil to measure 1/3 cup if necessary).
• Boil broth in heavy small saucepan until reduced to 1 cup, about 10 minutes. Set aside. Heat 1 tablespoon oil in medium nonstick skillet over medium-low heat. Add shallot; sauté until tender, about 3 minutes. Add chopped ham, then brown sugar and vinegar. Increase heat to medium; stir until mixture is syrupy, about 2 minutes. Add reduced broth; boil until slightly reduced, about 3 minutes. Pour through strainer into same small saucepan; discard solids in strainer. Set vinaigrette aside.
• For pork chops:
• Preheat oven to 375°F. Sprinkle pork chops with salt and pepper. Heat oil in heavy large skillet over high heat. Working in batches, add pork chops to skillet; cook until golden brown, about 2 minutes per side. Transfer to roasting pan large enough to hold chops in single layer. Add thyme sprigs to pan; place in oven and roast until instant-read thermometer inserted into chops registers 150°F, about 8 minutes. Remove from oven; let stand while finishing vinaigrette.
• Rewarm vinaigrette over medium heat. Whisk in bacon drippings and Serrano ham. Season with salt and pepper. Place 1 pork chop on each of 6 plates. Drizzle with melted butter. Sprinkle with fleur de sel, if desired. Spoon vinaigrette over. Serve with potato gratins.

WATERMELON SALAD WITH FETA, ARUGULA & SERRANO CHILE VINAIGRETTE

Steps:

• Shake the vinaigrette vigorously. Place the watermelon squares, serrano slices, and arugula in a large bowl, and dress with half of the vinaigrette. Season lightly with salt. Place 4 plates on a counter. Add a small amount of dressed arugula on each place, then 1 slice of watermelon, then 1 slice of feta. Repeat until each place has 4 slices of watermelon and 4 slices of feta. Garnish with the dressed serrano slices and then drizzle a tough of the vinaigrette around each plate Serve immediately DRESSING Combine the olive oil, lime juice, champagne vinegar, shallot, chile, thyme and salt in a Mason jar, tighten the lid, and shake vigorously. This vinaigrette will last for 10 days in the fridge and will increase in heat as it sits.

SWEET SERRANO VINAIGRETTE RECIPE - (2.9/5)

Steps:

• Chop serranos in big chunks and then chop in a food processor or blender. Add all other ingredients except oil and blend. Then add oil and pulse until well blended.

WHOLE SEA BASS WITH CHARRED SERRANO-BASIL VINAIGRETTE

Steps:

• Place chiles, onion, garlic, mustard, vinegar and salt and pepper in a blender and blend until combined. With the motor running, slowly add the oil and blend until emulsified. Pour into a bowl and stir in the chopped basil.
• Heat grill to medium-high heat. Brush both sides of the fish with the oil and season each with 1 teaspoon of the salt and the pepper, including the cavity. Stuff the cavity of each fish with some of the basil. Grill each fish until slightly charred on 1 side, about 4 to 5 minutes. Using a heavy duty spatula, carefully turn the fish over, close the cover and continue grilling until just cooked through, about 6 to 7 minutes. Remove from the grill and immediately drizzle each fish with 2 tablespoons of vinaigrette.

SERRANO TOMATILLO VINAIGRETTE

Steps:

• Combine tomatillo's, jicama, peppers, mango, and chili. Toss to mix. In a small bowl, combing the liquids, garlic and cilantro. Whisk to blend well. Pour dressing over vegetables and stir lightly. Salt to taste

WATERMELON AND FETA SALAD WITH SERRANO CHILE VINAIGRETTE RECIPE - FOOD.COM

Steps:

• In a jar with a tight-fitting lid, combine olive oil, lime juice, vinegar, thyme, shallot, and serrano chile. Shake well.
• Season with salt to taste; chill in refrigerator.
• Remove rind from watermelon and slice flesh into 3" squares.
• To assemble salad, layer one piece of watermelon on one piece of feta. Repeat.
• Drizzle with vinaigrette and garnish with arugula and sliced serrano chile.

WATERMELON AND FETA SALAD WITH SERRANO CHILE VINAIGRETTE RECIPE - GENIUS KITCHEN

Steps:

• In a jar with a tight-fitting lid, combine olive oil, lime juice, vinegar, thyme, shallot, and serrano chile. Shake well.
• Season with salt to taste; chill in refrigerator.
• Remove rind from watermelon and slice flesh into 3" squares.
• To assemble salad, layer one piece of watermelon on one piece of feta. Repeat.
• Drizzle with vinaigrette and garnish with arugula and sliced serrano chile.