This whole lemon vinaigrette uses the whole lemon — rind, pith, and juice — in a blender alongside herbs, Dijon mustard, and ...

Whether you’re craving a zesty citrus kick from our Lemon-Garlic Vinaigrette or a fresh, herb-infused flavor like our Basil Vinaigrette, there’s a delicious and easy-to-make vinaigrette to ...

1. Preheat the oven to 375°. Set the garlic on a sheet of foil, drizzle with the olive oil and wrap up; roast for 30 minutes, until soft. 2. Squeeze the garlic from its skin into a blender.

The allium is often paired with the veggies to give them a subtle boost, but in vinaigrette, it takes center stage. A few cloves of roasted garlic along with a vinaigrette dressing — like the ...

Transfer the garlic to a blender and pour the oil into ... Shell the shrimp and transfer to plates. Drizzle with the vinaigrette, sprinkle with the remaining cilantro, and serve.

A plateful of mixed greens would never be enough to satisfy me, no matter how delicious the vinaigrette. For me to "eat my greens", I need to add bulk in the form of protein and/or starch.

Wash & dry greens. In a blender combine roasted garlic, mustard & vinegar. Blend until smooth then slowly add oil in a steady stream to emulsify the vinaigrette, season with chili flake & salt ...

4. Broil the salmon for 5 minutes. Remove the baking sheet from the oven. Brush the olive oil mixture on the salmon. Return ...

Mesclun has become as ubiquitous as iceberg, but when the mix of tender young greens first appeared on the culinary landscape, it was heralded as a salad savior. Alice Waters was an early booster ...