Best Creamy Garlic Vinaigrette Recipes

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GRILLED SEA SCALLOP SKEWERS WITH CREAMY HOT PEPPER AND GARLIC VINAIGRETTE WITH TOASTED BREADCRUMBS



Grilled Sea Scallop Skewers with Creamy Hot Pepper and Garlic Vinaigrette with Toasted Breadcrumbs image

Provided by Bobby Flay

Time 25m

Yield 4 servings

Number Of Ingredients 14

1/2 cup mayonnaise
1/4 cup hot cherry peppers, chopped
3 tablespoons red wine vinegar
3 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
4 tablespoons olive oil, divided
2 teaspoons finely chopped fresh thyme
3 cloves garlic, finely chopped
Salt and freshly ground black pepper
4 slices good white bread, crusts removed and finely processed
1 teaspoon finely grated lemon zest
16 to 20 large sea scallops, patted dry
Special equipment: 6-inch wooden skewers, soaked in water

Steps:

  • Put the mayonnaise, cherry peppers, vinegar, 2 tablespoons parsley, mustard, lemon juice, 2 tablespoons olive oil, thyme and garlic in a blender. Season with salt and pepper and puree until fairly smooth. Set aside.
  • Heat the remaining 2 tablespoons oil in a medium saute pan over high heat. Add the breadcrumbs and cook until lightly golden brown. Remove from the heat and stir in the remaining 1 tablespoon parsley and the lemon zest. Season with salt and pepper.
  • Preheat the grill for high heat direct grilling.
  • Skewer 2 or 3 scallops onto 2 skewers so that the scallops lay flat. Brush both sides with oil and sprinkle with salt and pepper. Grill the scallops until well caramelized on one side, about 3 minutes. Flip and cook another 30 seconds or so. Remove to a platter, drizzle with the vinaigrette and sprinkle with the breadcrumbs.

SUMMER TOMATO SALAD WITH RICOTTA SALATA AND CREAMY GARLIC VINAIGRETTE



Summer Tomato Salad with Ricotta Salata and Creamy Garlic Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Yield 4

Number Of Ingredients 16

2 pounds ripe tomatoes, sliced 1/2-inch thick
2 cups fennel, julienned
Creamy garlic dressing, recipe follows
Salt and freshly ground pepper
2 tablespoons minced chives
1/4 cup fresh chervil leaves
4 basil leaves, chiffonade
4 ounces ricotta salata cheese, crumbled
1/2 cup nicoise olives, pitted
2 tablespoons prepared mayonnaise
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, smashed
1 cup olive oil
Salt and freshly ground pepper

Steps:

  • Arrange tomatoes on a platter. Toss fennel in a bowl with a few tablespoons of the creamy garlic dressing and season with salt and pepper. Mound the fennel in the middle of the platter on top of the tomatoes. Sprinkle with the herbs, cheese and olives and drizzle with some more of the creamy garlic dressing.
  • Combine mayonnaise, vinegar, lemon juice, mustard and garlic in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste.

GRILLED QUAIL SALAD WITH CREAMY GARLIC VINAIGRETTE



Grilled Quail Salad with Creamy Garlic Vinaigrette image

Categories     Salad     Garlic     Leafy Green     Mushroom     Pepper     Appetizer     Quail     Tarragon     Watercress     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 as a first course or light main course

Number Of Ingredients 16

For vinaigrette
1 small garlic clove
1 teaspoon Dijon mustard
1 tablespoon Sherry vinegar
1/4 cup heavy cream
2 tablespoons corn or canola oil
2 tablespoons extra-virgin olive oil
freshly ground black pepper
1 red bell pepper
1 head Boston lettuce
1 bunch watercress
4 ounces white mushrooms (about 6 medium)
4 semiboneless jumbo quail (6 to 8 ounces each)
corn or canola oil for rubbing on quail
freshly ground black pepper
2 teaspoons chopped fresh tarragon leaves

Steps:

  • Make vinaigrette:
  • Mince garlic and in a small bowl stir together with mustard, vinegar, and cream. Add oils in a slow stream, whisking until emulsified, and season with pepper and salt.
  • Roast and peel bell pepper . Cut pepper into 1/4-inch dice. Separate lettuce leaves from head, leaving them whole, and discard coarse stems from watercress. Cut mushrooms into 1/4-inch-thick slices.
  • Prepare grill.
  • Halve each quail lengthwise through breast and pat dry. Rub quail lightly all over with oil and season with pepper and salt. Grill quail on a lightly oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until skin is well browned but meat is still pink. (Alternatively, grill quail in a hot well-seasoned ridged grill pan over moderately high heat.)
  • In a large bowl toss watercress and mushrooms with just enough vinaigrette to coat lightly. Arrange lettuce on each of 4 large plates and top with watercress mixture and bell pepper. Arrange quail on top of salad and sprinkle with tarragon. Serve remaining vinaigrette on the side.

GRILLED SEA SCALLOP SKEWERS WITH CREAMY HOT PEPPER AND GARLIC VINAIGRETTE WITH TOASTED BREADCRUMBS



GRILLED SEA SCALLOP SKEWERS WITH CREAMY HOT PEPPER AND GARLIC VINAIGRETTE WITH TOASTED BREADCRUMBS image

Categories     Fish

Yield 4

Number Of Ingredients 14

1/2 cup mayonnaise
1/4 cup hot cherry peppers, chopped
3 tbsp red wine vinegar
3 tbsp finely chopped fresh flat-leaf parsley
2 tbsp Dijon mustard
2 tbsp fresh lemon juice
4 tbsp olive oil, divided
2 tsp finely chopped fresh thyme
3 cloves garlic, finely chopped
salt and freshly ground pepper
4 slices good white bread, crusts removed and finely processed
1 tsp finely grated lemon zest
16-20 large sea scallops, patted dry
6-inch wooden skewers, soaked in water

Steps:

  • Put the mayonnaise, cherry peppers, vinegar, 2 tbsp parsley, mustard, lemon juice, 2 tbsp olive oil, thyme, and garlic in a blender. Season with salt and pepper and puree until fairly smooth. Set aside. Heat the remaining 2 tbsp oil in a medium saute pan over high heat. Add the breadcrumbs and cook until lightly golden brown. Remove from heat and stir in the remaining 1 tbsp parsley and the lemon zest. Season with salt and pepper. Preheat the grill for high heat direct grilling. Skewer 2 or 3 scallops onto 2 skewers so that the scallops lay flat. Brush both sides with oil and sprinkle with salt and pepper. Grill the scallops until well caramelized on one side, about 3 minutes. Flip and cook another 30 seconds or so. Remove to a platter, drizzle with vinaigrette and sprinkle with the breadcrumbs.

CREAMY GARLIC VINAIGRETTE



Creamy Garlic Vinaigrette image

This is a great basque salad dressing ... It has taken me years to get the perfect taste that I was looking for. I like to make this a day or so ahead of time ane keep it in the fridge it seems to have more flavor

Provided by littlebasque

Categories     Salad Dressings

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons Dijon mustard
3 teaspoons red wine vinegar
3 tablespoons sunflower oil
2 tablespoons sugar
2 -3 tablespoons minced garlic
2 tablespoons plain yogurt
2 tablespoons parsley
1 tablespoon extra virgin olive oil
3 -4 minced green onions or 3 -4 shallots

Steps:

  • Whisk the mustard and the red wine vinager together in a small bowl. Slowly whisk in the sunflower oil until the mixture is thickened, then whisk in the remaining ingredients.

Nutrition Facts : Calories 82.3, Fat 7.1, SaturatedFat 1, Cholesterol 0.5, Sodium 45.6, Carbohydrate 4.8, Fiber 0.3, Sugar 3.6, Protein 0.6

PALEO STEAK SALAD WITH CREAMY GARLIC VINAIGRETTE RECIPE RECIPE



Paleo Steak Salad with Creamy Garlic Vinaigrette Recipe Recipe image

Provided by รก-48126

Number Of Ingredients 13

SALAD
1/2 lb sirloin steak, (grilled or pan-seared first, then sliced)
4 cups greens - we used Romaine lettuce
1/4 cup red cherry tomatoes
1/4 yellow cherry tomatoes
2 hard-boiled eggs, peeled and sliced
1 avocado, pitted and sliced
DRESSING
3 Tbsp of avocado oil or olive oil
2 Tbsp white wine vinegar
2 Tbsp paleo mayo
1 small to medium garlic clove, pressed
Salt and pepper to taste

Steps:

  • Instructions Pat dry and season steak with your favorite prepackaged seasoning, or sprinkle liberally with salt and pepper. Cook on well-oiled grill or in a cast iron pan (along with 1 Tbsp of oil) over medium-high heat about 5 minutes per side for medium rare steak. Remove from heat, place on plate and tent with aluminum foil for 10-15 minutes before slicing crosswise into thin strips. Arrange salad ingredients on plates as desired, or place in large bowl and toss Add dressing ingredients to a small bowl and whisk until combined. Pour over salad as desired.

CHOPPED SALAD W/CREAMY GARLIC VINAIGRETTE



CHOPPED SALAD W/CREAMY GARLIC VINAIGRETTE image

Categories     Salad     Leafy Green     Salad Dressing

Yield 4

Number Of Ingredients 20

For the dressing: (Makes too much, CUT 1/2)
2 to 3 large cloves garlic, pressed or minced (about 1 tablespoon)
1 cup good-quality extra-virgin olive oil
1/3 cup red wine vinegar
1 large egg yolk, preferably organic
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
For the salad:
(original recipe, ADD 1 lb. SALMON to sub meat)
8 ounces (about 1 heaping cup) cooked, chopped chicken breast
6 to 8 slices bacon, cooked and crumbled
3 ounces Genoa salami, chopped
2 to 3 Roma tomatoes, seeded and chopped
1 to 2 large romaine hearts, chopped
1 small red onion, chopped and soaked in cold water for 5 to 10 minutes
1 cup garbanzo beans, drained and rinsed
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
Kosher salt and freshly ground black pepper

Steps:

  • For the dressing, combine the garlic, oil, vinegar, egg yolk, sugar, mustard, and a generous pinch of salt and pepper in a blender, and process until creamy and smooth, 30 to 60 seconds. For the salad, combine the chicken, bacon, salami, tomatoes, lettuce, onion, garbanzo beans, mozzarella, and Parmesan in a large bowl. Season with salt and pepper and gently toss until mixed. Add enough dressing to lightly coat. Taste and add more dressing, salt, and pepper if desired.

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