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Vinaigrette

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FOOD
March 30, 2013
Thai vinaigrette 15 minutes. Makes about 1 cup vinaigrette Vinaigrette base 1/2 cup fish sauce, preferably Red Boat brand 1/4 cup light soy sauce 1 tablespoon plus 2 teaspoons (1 ounce) shrimp paste 7 ounces coconut palm sugar, grated (about 1 1/3 cups) 6 dried red Chinese chiles Blend together the fish sauce, light soy sauce, shrimp paste, sugar and chiles to form the base. This makes a generous cup of vinaigrette base, more than is needed for the remainder of the recipe.
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FOOD
February 15, 2014
Beet and fennel salad 50 minutes. Serves 6 to 8 LEMON VINAIGRETTE 2 tablespoons shallots, finely chopped 1 clove garlic, finely minced 1 tablespoon lemon zest (1 to 2 lemons) 5 tablespoons lemon juice, freshly squeezed 2 tablespoons agave syrup or honey (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 3/4 cup extra-virgin olive oil In a medium bowl, whisk together the shallots, garlic, lemon zest, lemon juice, agave syrup, salt and pepper, then slowly whisk in the olive oil to emulsify.
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FOOD
June 30, 2011
  Panzanella with sherry vinaigrette Total time: 30 minutes Servings: 12 skewers Note: Adapted from "On a Stick!" by Matt Armendariz. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 24 (1-inch) cubes French bread (from approximately ½ loaf)
FOOD
June 5, 2013
Total time: 40 minutes Servings: 8 Note: Fuyus are the small, crisp persimmons. They're only slightly sweet, so when paired with an assertive vinaigrette, they make a refreshing salad. 2 pounds Fuyu persimmons Juice of 1 lime 1/2 teaspoon ground cumin 1/2 serrano chile, seeded and minced Salt 1 tablespoon walnut oil 1/4 cup pomegranate seeds (about 1/4 pomegranate) 3 tablespoons chopped walnuts, toasted 2 tablespoons chopped cilantro 1. Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.
FOOD
July 7, 2011
  Braised sea bass with black olive vinaigrette Total time: 30 minutes Servings: 4 Black olive vinaigrette Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 1 tablespoon minced black olives 3 tablespoons black olive juice 1/4 cup Champagne vinegar 1/2 cup extra virgin olive oil 1/2 cup grape seed oil Kosher salt and freshly ground black pepper In a medium bowl, combine the minced black olives, olive juice and vinegar.
FOOD
June 5, 2013
Total time: 40 minutes Servings: 8 Note: Fuyus are the small, crisp persimmons. They're only slightly sweet, so when paired with an assertive vinaigrette, they make a refreshing salad. 2 pounds Fuyu persimmons Juice of 1 lime 1/2 teaspoon ground cumin 1/2 serrano chile, seeded and minced Salt 1 tablespoon walnut oil 1/4 cup pomegranate seeds (about 1/4 pomegranate) 3 tablespoons chopped walnuts, toasted 2 tablespoons chopped cilantro 1. Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.
FOOD
December 15, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: I recently "rediscovered" La Grande Orange in Pasadena's Del Mar station and absolutely love its kale and quinoa salad - it's light and refreshing, although sometimes it is a bit too heavy on the dressing.... I have enjoyed it often enough to know that it contains shredded kale, quinoa, diced red bell pepper, grapes, sunflower seeds and grated Manchego. I think that's everything, however, I need help with the dressing. Please, can you help me find it? Carrie Berger Via email Dear Carrie: Dark green julienned strips of kale are tossed with nutty quinoa and sunflower seeds, colorful bell pepper and red grapes, then dressed with a bright Champagne vinaigrette.
FOOD
October 6, 2011
Total time: 1 hour Servings: 4 to 6 Note : Gorgonzola dolce is a sweeter type of Gorgonzola; it is available at cheese stores as well as select gourmet stores and well-stocked markets. Sherry vinaigrette 2 tablespoons minced shallots 2 tablespoons Spanish sherry vinegar 1 1/2 teaspoons fresh-squeezed lemon juice, plus more to taste 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste 1/4 cup extra-virgin olive oil Combine the shallots, vinegar, lemon juice, salt and pepper in a medium bowl and stir to combine.
FOOD
February 23, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: Please, please, please get me the recipe for the Brussels sprouts at Cleo in Hollywood. My husband and I ordered a variety of food at our dinner there, and the Brussels sprouts stole the show. I would love to get the recipe. It's the first time that my husband was actually excited to eat vegetables! Caroline Livengood Toluca Lake Dear Caroline: I've never had Brussels sprouts quite like this before. It's kind of like a salad - Brussels sprout leaves tossed with a tangy vinaigrette, capers and toasted almonds - except that the leaves are deep-fried first, giving the whole dish a surprising texture and crunch.
FOOD
May 18, 2013 | By Noelle Carter, Los Angeles Times
Dear SOS: My husband and I are completely in love with the LGO Chopped Salad at the Luggage Room in Pasadena. We moved an hour away from the restaurant and dream about it. Is there anyway you could get the recipe? Karim Wasson Corona Dear Karim: A little cheddar, some cubed pepperoni, olives, raisins, cucumber, crunchy pistachios and delicate lettuce strips are tossed with a bright yet creamy Champagne vinaigrette in this colorful take on the classic salad. The Luggage Room was happy to share its recipe, which we've adapted below.
FOOD
May 18, 2013 | By Noelle Carter, Los Angeles Times
Dear SOS: My husband and I are completely in love with the LGO Chopped Salad at the Luggage Room in Pasadena. We moved an hour away from the restaurant and dream about it. Is there anyway you could get the recipe? Karim Wasson Corona Dear Karim: A little cheddar, some cubed pepperoni, olives, raisins, cucumber, crunchy pistachios and delicate lettuce strips are tossed with a bright yet creamy Champagne vinaigrette in this colorful take on the classic salad. The Luggage Room was happy to share its recipe, which we've adapted below.
FOOD
March 30, 2013
Thai vinaigrette 15 minutes. Makes about 1 cup vinaigrette Vinaigrette base 1/2 cup fish sauce, preferably Red Boat brand 1/4 cup light soy sauce 1 tablespoon plus 2 teaspoons (1 ounce) shrimp paste 7 ounces coconut palm sugar, grated (about 1 1/3 cups) 6 dried red Chinese chiles Blend together the fish sauce, light soy sauce, shrimp paste, sugar and chiles to form the base. This makes a generous cup of vinaigrette base, more than is needed for the remainder of the recipe.
NEWS
February 17, 2013 | By Noelle Carter
This week's Culinary SOS request comes from Mindy Friess in Torrance: "A visiting cousin from Georgia and I recently ate lunch at the Bluewater Grill in Redondo Beach , and she loved the avocado vinaigrette salad dressing - so much so that we returned for dinner the following day just so she could order it again. Any possibility that the Bluewater Grill would share its recipe for this salad dressing? It would make one Georgia peach very happy. " Anything to keep a Georgia peach happy!
FOOD
February 16, 2013 | Noelle Carter
Dear SOS: A visiting cousin from Georgia and I recently ate lunch at the Bluewater Grill in Redondo Beach, and she loved the avocado vinaigrette salad dressing -- so much so that we returned for dinner the following day just so she could order it again. Any possibility that the Bluewater Grill would share its recipe for this salad dressing? It would make one Georgia Peach very happy. Mindy Friess Torrance -- Dear Mindy: Anything to keep a Georgia Peach happy! Avocado lends richness to this dressing, which blends fresh lime juice, a touch of Champagne vinegar, cilantro and green onions for a bright and tangy addition to any salad.
FOOD
December 15, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: I recently "rediscovered" La Grande Orange in Pasadena's Del Mar station and absolutely love its kale and quinoa salad - it's light and refreshing, although sometimes it is a bit too heavy on the dressing.... I have enjoyed it often enough to know that it contains shredded kale, quinoa, diced red bell pepper, grapes, sunflower seeds and grated Manchego. I think that's everything, however, I need help with the dressing. Please, can you help me find it? Carrie Berger Via email Dear Carrie: Dark green julienned strips of kale are tossed with nutty quinoa and sunflower seeds, colorful bell pepper and red grapes, then dressed with a bright Champagne vinaigrette.
NEWS
November 11, 2012 | By Noelle Carter
Blanch Brussels sprout leaves and they become tender enough to use in a salad. Combine them with dried fruit and nuts and dress the salad with a tangy mustard vinaigrette, as in this recipe from La Grande Orange in Pasadena, and you've got a perfect fall first course, as demonstrated in the video above by Test Kitchen manager Noelle Carter. You can find the recipe below. Brussels sprout salad is one of the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook.
NEWS
October 19, 2012 | By Noelle Carter
Take everything you love about summer and arrange it beautifully on a plate. Juicy heirloom tomato wedges and bright chunks of cool watermelon come together perfectly in this salad from The Hungry Cat , punctuated with the light spice of arugula and floral notes of fresh basil and mint. Crumbled feta adds a nice hint of richness, and the tangy watermelon vinaigrette brings it all together. For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
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