Create several delicious dishes from one basic sauce. This is such a great recipe to keep close at hand
Whisk together the lemon juice, honey, and shallot in a small bowl. Whisking constantly, slowly add the oil in a steady stream, whisking until emulsified. Season with the salt and pepper.
Grilled Tuna with Tomato Salsa
Hands-On Time: 10 minutes
Total Time: 1 hour, 20 minutes (includes marinating)
Makes 4 servings
3/4 cup Basic Vinaigrette (see recipe, above)
Zest of 1 lemon, grated
1 clove garlic, finely chopped
2 teaspoons dried oregano
4 fresh tuna steaks, 6 to 8 ounces each
2 tomatoes, seeded and diced
2 tablespoons capers, roughly chopped
1 cup roughly chopped arugula
Whisk together the Basic Vinaigrette, zest, garlic, and oregano in a medium bowl.
Place the tuna in a shallow baking dish and pour 1/2 cup of the vinaigrette mixture over the top. Turn the tuna to coat. Cover and refrigerate for 1 hour.
Heat a grill to high or grill pan to medium-high. Grill the tuna for about 4 minutes per side for medium-rare.
Meanwhile, place the tomatoes, capers, and arugula in a large bowl, drizzle with the remaining 1/4 cup of vinaigrette, and toss. Serve the tomato salsa over or alongside the tuna.
Potato Salad with Grainy Mustard Vinaigrette
Hands-On Time: 15 minutes
Total Time: 1 hour, 40 minutes (includes marinating)
Makes 8 servings
3 pounds Yukon gold potatoes (peel first, if desired)
1 tablespoon kosher salt
3/4 cup Basic Vinaigrette (see recipe, above)
2 tablespoons coarse-grain mustard
1 small bunch fresh tarragon, roughly chopped
1/4 teaspoon black pepper
Place the potatoes and salt in a pot. Add enough cold water to cover by 2 inches. Bring to a boil. Reduce heat and simmer until the potatoes are fork-tender, about 25 minutes. Drain and transfer to a serving dish.
Meanwhile, whisk together the Basic Vinaigrette and mustard in a small bowl.
Drain the potatoes and cut them into 1-inch pieces. Transfer to a serving dish. Pour half the vinaigrette over the hot potatoes and toss. Set aside for up to 1 hour to allow the flavors to meld.
Just before serving, drizzle with the remaining vinaigrette, sprinkle with the tarragon and pepper, and toss.
Hamburgers with Lemon and Soy Sauce
Hands-On Time: 15 minutes
Total Time: 25 minutes
Makes 6 servings
3/4 cup Basic Vinaigrette (see recipe, above)
2 tablespoons soy sauce
2 shallots, thinly sliced, plus more for serving
1 teaspoon dried summer savory or oregano
2 pounds ground beef
Potato chips (optional)
In a small bowl, whisk together the Basic Vinaigrette, soy sauce, shallots, and summer savory or oregano.
Place the beef in a large bowl. Add 3 tablespoons of the vinaigrette mixture and combine. Form 4 patties. Heat a grill to high and cook the hamburgers to desired doneness. (Alternatively, cook the hamburgers in a skillet over medium-high heat.) Spoon the remaining vinaigrette mixture over the hamburgers. Top with additional shallots and serve with the potato chips, if desired.
Roast Chicken with Olives, Garlic, and Thyme
Hands-On Time: 15 minutes
Total Time: 2 hours, 15 minutes (includes marinating)
Makes 4 servings
1 3 1/2- to 4-pound chicken, cut into pieces
3/4 cup Basic Vinaigrette (see recipe, above)
Zest of 1 lemon, peeled in thin strips
1 cup oil-cured olives, pitted
5 cloves garlic, thinly sliced
1 small bunch fresh thyme
1 teaspoon kosher salt
3/4 teaspoon black pepper
Rinse the chicken and pat it dry with paper towels. Place it in a roasting pan or 9-by-13-inch baking dish.
In a small bowl, combine the Basic Vinaigrette, lemon zest, olives, garlic, thyme, and 1/2 teaspoon of the salt. Pour the vinaigrette mixture over the chicken and turn to coat. Cover and refrigerate for at least 1 hour or up to 12 hours.
Heat oven to 425 F. Season the chicken with the remaining 1/2 teaspoon of salt and the pepper. Transfer the baking dish to the oven and roast for 20 minutes. Reduce heat to 375 F. Continue to roast until the chicken is cooked through, about 40 minutes more.
To serve, transfer the chicken to a platter or individual plates and spoon the olives and pan juices over the top.
Tip: The vinaigrette, as well as this dish, can be made with rosemary instead of thyme, and orange zest instead of lemon.
Tomato and Rice Salad
Hands-On Time: 10 minutes
Total Time: 40 minutes(includes rice cooking time)
Makes 6 servings
3/4 cup Basic Vinaigrette (see recipe, above)
1 tablespoon balsamic vinegar
2 cups cooked white rice, cooled
1 pint cherry or grape tomatoes, halved
In a small bowl, whisk together the Basic Vinaigrette and vinegar. Place the rice and tomatoes in a serving bowl, drizzle with the vinaigrette mixture, and toss.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 cup (686g) | ||
Recipe Makes: 0.8 | ||
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Calories: 4835 | ||
Calories from Fat: 4835 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 540g | 720 % | |
Saturated Fat 77.6g | 388 % | |
Monounsaturated Fat 259.4g | ||
Polyunsanturated Fat 178.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 731.3mg | 25 % | |
Potassium 236mg | 6 % | |
Total Carbohydrate 18.1g | 5 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 17.5g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4835
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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