Best Tea Vinaigrette Recipes

TEA VINAIGRETTE

Steps:

• Place tea leaves, if using, in a tea ball. Place tea ball or bag and vinegar in a small saucepan and bring to a boil over high heat. Lower heat and simmer, covered, 1 minute. Remove pan from heat and set aside, allowing tea to steep in the vinegar until cooled. Remove the tea ball or tea bag and gently squeeze the bag or leaves to extract as much vinegar as possible into the pot.
• Transfer vinegar to a medium glass or stainless steel bowl. Add honey, thyme, shallots, and salt and pepper to taste; whisk until blended and smooth. Continuing to whisk, gradually add oil in a slow, steady stream until blended. The mixture will not emulsify. Transfer to a jar, cover tightly, and revrigerate for at least 4 hours. Store covered in refrigerator for up to 2 weeks. Shake well before serving. Makes about 1 1/3 cups.

MAD TEA VINAIGRETTE "TEA VINNY"

Steps:

• Using a small cast iron tea pot, add the water and tea and let steep for 8 minutes. Pour the tea through a strainer into a blender or food processor, being careful not to let any tea leaves go into the blender. Add the vinegar, and the salt and pepper. While the blender is running, drizzle in the olive oil until emulsified.

EASTERN STYLE TUNA NICOISE SALAD WITH TEA MARBLED EGGS AND WASABI VINAIGRETTE

Steps:

• For the tuna: Whisk together the mirin, ginger and soy until combined. Add the tuna, toss well to coat, and marinate in the refrigerator for 1 hour.
• For the wasabi vinaigrette: Whisk together the soy sauce, wasabi paste and lemon juice in a small bowl until smooth. Add the oil in a slow, steady stream while whisking constantly until combined. Season with the sugar, salt and white pepper and stir well.
• For the salad: Remove the tuna from the marinade, shake off the excess and sprinkle the five-spice powder and sea salt equally over all sides. Heat a cast-iron skillet or flat griddle over high heat. Add the oil and heat until rippling, and then sear the tuna in the hot pan, 1 minute per side. Let the tuna rest for 5 minutes before slicing thinly across the grain.
• To serve, divide the green beans, mixed greens, tomatoes, Tea-Marbled Quail Eggs and Romaine 2 plates. Fan the tuna slices over the top, scatter the capers and olives over the salads and drizzle the dressing evenly over each plate.
• Put the quail eggs in a small saucepan and cover with 2 cups of cold water. Add the five-spice, dark soy, light soy, sugar, star anise and tea bags and heat over high heat until the water begins to bubble. Remove from the heat, cover and let stand for 5 minutes. Lift the eggs, a few at a time, out of the liquid with a slotted spoon and crack them all over with the back of a teaspoon, leaving the shells on. Return the eggs to the liquid and let stand until cooled. Chill the eggs in their liquid in the refrigerator for at least 1 hour, preferably overnight. Peel the eggs and rinse briefly just before serving.

GRILLED SHRIMP SALAD WITH SWEET TEA VINAIGRETTE

Steps:

• Sweet Tea Vinaigrette Preparation:.
• Bring tea to a boil in a saucepan over medium-low heat; reduce heat to low, and simmer 9 to 10 minutes or until reduced to 1/3 cup.
• Remove from heat; cool 20 minutes. Whisk in vinegar, honey, Dijon mustard, and salt. Whisk in canola oil in a slow, steady stream. Makes about 3/4 cup vinaigrette.
• While the vinaigrette cools, grill the shrimp and peaches!
• Salad preparation:.
• Preheat oven to 350°.
• Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
• Preheat grill to 350° to 400° (medium-high) heat.
• Toss shrimp with olive oil mixed with cayenne pepper. Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or just until shrimp turn pink.
• Grill peach wedges 1 to 2 minutes on each side or until grill marks appear.
• Toss salad greens with cooled Sweet Tea Vinaigrette; season with salt and pepper to taste, and top with grilled shrimp, peaches, blue cheese, and pecans. Serve immediately.

TEA-SMOKED CORNISH HENS WITH SESAME VINAIGRETTE

Steps:

• Place the Cornish hens in a mixing bowl. In a separate bowl, combine all the ingredients for the marinade. Add to the hens and toss thoroughly to coat, rubbing the marinade into the cavities as well. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight.
• Cover the bottom of a bamboo steamer tray (or two, if necessary) with parchment or wax paper and arrange the hens on top, breast side-up. Cover. Fill a wok with 4 or 5 inches of water, so that it will be level with the bottom edge of the steamer and bring to a boil. Place the steamer over the boiling water and steam for 30 minutes, or until cooked. If steaming two layers, stack the layers, increase the cooking time to 45 minutes and rotate the steamers midway through the cooking time. Remove the hens and set aside.
• Empty the wok and line it with heavy-duty aluminum foil. Cover the inside of the lid with foil as well. Combine the ingredients for the tea-smoking mixture except the sesame oil and place half in the bottom of the wok. Balance a smoking rack over it (or, if you don't have one, use a grid made of 8 wooden chopsticks) and arrange two of the steamed hens on top, breast side up. Cover and place over high heat. Cook for about 15 to 18 minutes from the time the smoky smell is apparent. Remove the hens and brush the outside generously with sesame oil. Repeat with remaining hen and tea-smoking mixture and oil, using clean aluminum foil. Let cool slighty and cut the hens in half or carve into serving pieces, then arrange on serving platters.
• Combine the ingredients of the sesame vinaigrette. Before serving, pour the vinaigrette over the Cornish hens.

GRILLED SHRIMP SALAD WITH SWEET TEA VINAIGRETTE

Steps:

• Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. May be done in advance.
• Preheat grill to 350° to 400° (medium-high) heat. Devein shrimp, if not already done, and toss with olive oil. Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or just until shrimp turn pink. Grill peach wedges 1 to 2 minutes on each side or until grill marks appear.
• Toss salad greens with Sweet Tea Vinaigrette; season with salt and pepper to taste, and top with grilled shrimp, peaches, blue cheese, and pecans. Serve immediately.