Author: oliandve

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Creamy Vinaigrette

  • 1/3 cup EVOO (Arbequina works great!)
  • 3 T or more good white balsamic vinegar
  • 3 T sour cream, yogurt or mayonnaise
  • 1 t Dijon mustard
  • 1 small shallot cut into chunks
  • Salt and freshly ground black pepper to taste

DIRECTIONS

  • Combine oil, vinegar (a teaspoon or two at a time until balance tastes right to you)sour cream (or yogurt or mayonnaise) and Dijon mustard in a blender and turn on machine; a creamy emulsion will form within 30 seconds. 
  • Add shallot and turn machine on and off a few times until shallot is minced within dressing.
  • Add salt and pepper to taste.
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Chicken Salad with Grapes, Almonds and Broccoli

Ingredients:

   Salad
2 large eggs, lightly beaten
1 1/2 cup seasoned breadcrumbs
6 (4oz.) chicken cutlets (1/4-1/2″ thick)
1 (5oz) package mixed greens
broccoli florets
red seedless grapes (halved)
green seedless grapes (halved)
roasted almonds (spread on baking sheet, single layer, and bake at 350 degrees until browned)

  •  Preheat oven to 425
  •  Whisk together eggs and 3T water in a bowl.  Place breadcrumbs in separate bowl.
  •  Dip Chicken in egg mixture and dredge in breadcrumbs, pressing firmly to adhere
  •  Place on aluminum foil-lined baking sheet
  •  Bake 15 minutes or until chicken is brown and done

   Dressing

  •  1/2 cup Serrano Honey balsamic
  •  2 T honey
  •  1 T Dijon mustard
  •  1/2 t kosher salt
  •  1/4 t. freshly ground black pepper
  •  1/2 cup EVOO (extra virgin olive oil)

Combine all ingredients in a jar with lid and shake.

Modified recipe from Southern Living Magazine (September 2015 issue)

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Balsamic Soy Sauce Vinaigrette

Ingredients:

  • 2/3 cup Low sodium soy sauce
  • 2/3 cup Oli+Ve Traditional Balsamic
  • 1/2 cup your favorite Oli+Ve single variety Extra Virgin Olive Oil
  • 1/4 cup Oli+Ve Sesame Oil
  • 3 T Dried parsley
  • 1/16 t. Red bell pepper flakes (the kind used to spice up a pizza) (more if you want it spicier)

Preparation:
Combine all ingredients in a jar and shake well.  Dressing needs to be shaken every time you wish to use.

Submitted by Alex Schulman

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Balsamic Sauce

Makes about 2 cups
**(This recipe goes with Roasted Polenta with Mushrooms)

INGREDIENTS

  • 2 cups Traditional  Style Balsamic Condimento
  • 1 shallot, chopped
  • 8 cups roasted chicken stock or low-salt, canned chicken broth
  • (if using canned broth, do not salt any part of the recipe until final adjustment)
  • 2 bay leaves
  • 6 peppercorns
  • Salt and freshly ground pepper

DIRECTIONS

  • Bring vinegar and shallot to a boil over high heat in a large, heavy saucepan.  Boil until reduced to a syrup consistency.  Add stock, bay leaves, and peppercorns.  Bring to a boil again and continue to cook until reduced to about 2 cups or less.  The consistency should be very thick, not quite returned to a syrup but bordering it.  Let cool slightly, then strain through a fine sieve.
  • At this point the sauce is ready to be used in the Roasted Polenta with Mushrooms and Balsamic Sauce. You can also cover, refrigerate or freeze for later use.
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AGED RASPBERRY BALSAMIC & TOASTED ALMOND VINAIGRETTE

Ingredients (dressing)
3 tablespoons Aged Raspberry Balsamic
1 teaspoon lemon juice
2 tablespoons Toasted Almond Oil
1 teaspoon Dijon style mustard
1/2 teaspoon salt
fresh ground black pepper to taste
1/3 cup slivered toasted almonds
1/3 cup crumbled feta or Cherve cheese
2 quarts of your favorite lettuce greens
DirectionsPlace all dressing ingredients in to a bowl and whisk. Alternately, this can be made in a blender or food processor. Arrange  lettuce in a bowl, drizzle with vinaigrette, sprinkle with almonds and cheese.