Best Vanilla Vinaigrette Recipes

FRESH PEAR AND CHERRY SALAD WITH VANILLA PEAR VINAIGRETTE

Steps:

• Combine sugar, cinnamon and walnuts in a skillet over medium heat. Mix together until sugar and cinnamon are melted and walnuts are evenly coated. Remove from heat. Spread walnuts on a large plate to cool.
• In the container of a blender, combine the drained pears, 1/3 cup of the reserved syrup from the can, vinegar, yogurt, honey, salt, pepper, vanilla extract, and nutmeg; blend until smooth.
• Assemble the salad by tossing together the mixed greens, spinach, pear slices, dried cherries, feta cheese, and walnuts in a serving bowl. Serve with dressing on the side.

SALAD GREENS WITH ORANGES, STRAWBERRIES AND VANILLA VINAIGRETTE

Steps:

• Mix oil. vinegar, vanilla extract, salt, sugar and ground black pepper in small bowl with wire whisk until well blended.
• Toss greens with oranges, strawberries and pecans n large bowl (or divide among individual serving plates). Serve with vanilla vinaigrette.

GREEN SALAD WITH VANILLA-CITRUS VINAIGRETTE

Steps:

• Place the first ten ingredients in a blender. While processing, gradually add oil in a steady stream. Store vinaigrette in an airtight container in the refrigerator., In a small heavy skillet, cook pecans in butter over medium heat until toasted, about 3 minutes. Sprinkle with sugar. Cook and stir 1-2 minutes longer or until sugar is melted. Spread on foil to cool completely., Just before serving, combine the greens, celery, oranges, onion and cilantro in a large bowl. Drizzle with 3/4 cup vinaigrette; toss to coat. Refrigerate remaining vinaigrette for later use. Sprinkle with pecans.

FRESH VANILLA BEAN VINAIGRETTE

Steps:

• Place the oil, vanilla bean pods and seeds into a small sauce pan over medium heat.
• Bring the oil up to a low simmer, and then remove from heat and let stand at least 1 hour to infuse the vanilla flavor.
• Strain the oil through a fine sieve to remove the vanilla pod (the seeds will remain in the oil). Cool completely.
• Combine all ingredients except the oil in a small immersion blender or food processor, pulsing until the mixture is completely blended and smooth. Slowly add the oil while blending until the mixture is completely emulsified. Transfer to a small bowl or squeeze bottle and chill before dressing salad.

VANILLA-PEAR VINAIGRETTE

Steps:

• Drain pears, reserving 1/3 cup pear juice.
• Combine pears, juice, vinegar, and remaining ingredients in a blender; process until smooth.

VANILLA VINAIGRETTE

Steps:

• Combine all ingredients.
• mix well.

SALAD WITH VANILLA-PEAR VINAIGRETTE

Steps:

• Mix first three ingredients for salad. Drain pears, reserving 1/3 cup juice. Combine pears, juice, vinegar, and remaining ingredients in a blender and process until smooth. Yields 2 cups.

LOBSTER SALAD ON BRIOCHE WITH VANILLA-ORANGE VINAIGRETTE

Steps:

• In small pan place the orange juice, ginger, vanilla and star anise. Reduce until 3/4 cup remains. Strain and reserve in a bowl. When room temperature, add the lime juice, mustard and Thai fish sauce. Slowly whisk in the olive oils, reserve.
• Bring a small pot of water to a boil, add salt. Remove the tips off the haricots verts. Cook them until tender and refresh in ice water. Cut into thirds.
• Boil a large pot of salted water. Add the lobsters. When they float, remove them from the water (about 5 minutes). Remove the tail and claw meat. Dice the claw meat. Slice the tails in half lengthwise. Toast the brioche. Mix the haricots verts, avocado, fennel, pumpkin seeds, claw meat, salt and pepper and enough dressing to coat well.
• Divide this salad on the plates. Place the toasted brioche on top. Toss the tails and lola rosa with dressing to coat, season with salt and pepper. Place the tails on the brioche. Top with a small bouquet of lola rosa. Drizzle some dressing around the plate and serve.

VANILLA BEAN VINAIGRETTE

Steps:

• add coconut milk, rice wine vin., vanilla bean scrapings, sugar, vanilla extract into mixing bowl,food processor,or blender. mix all ingredients together for about 1 minute. slowly pour oil while mixing untill oil is gone. let mix for another minute and chill in refridgerator. will hold in sealed container for 3-4 weeks.

MIXED ENDIVE SALAD WITH VANILLA PEAR VINAIGRETTE

Steps:

• To make the dressing, puree the dressing ingredients in a blender or food processor until smooth. To make the salad, soak the onion slices in ice water for at least 10 minutes drain. Toss the lettuce and onions with the dressing in a serving bowl. Garnish with the toasted walnuts.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

FILLETS OF BASS WITH VANILLA BUTTER VINAIGRETTE

Steps:

• 1. Clarify the butter by melting it gently in a small pan, then skimming off any froth and pouring off the clear liquid into another pan, leaving behind the butter solids which will have collected at the bottom. 2. Brush both sides of the sea bass fillets with a little of the clarifed butter and season with salt and pepper. 3. For the vinaigrette, split the vanilla pod open lengthways, scrape out the seeds with a small tsp and then chop the pod very finely. 4. Put the seeds and pod into a small pan with the vermouth, vinegar and shallot, bring to the boil and boil for a few minutes until reduced to about 1 tbsp. 5. Add the fish stock and boil once more until reduced to about 45ml/3 tbsp. 6. Remove the shallot halves, then add the remaining clarified butter, plus the tomato, chervil, ¼tsp of salt and 6 turns of the pepper mill. Keep just warm over a very low heat. 7. Heat a lightly oiled cast-iron ribbed pan until very hot. Cook the fish fillets, skin-side down, for 1 minute, pressing down on top of each fillet in turn with the back of a fish slice to help mark them with the lines of the griddle. Turn over and cook for 30 seconds of the other side. 8. To serve, put the fish fillets of four warmed plates and spoon the vinaigrette to the side.