Autumn Salad With Aged Sherry Vinaigrette Recipes

Steps:

• Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
• Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.

Steps:

• In a blender, combine the egg yolk, vinegar, salt, Worcestershire sauce, and pepper on a low speed. Turn the blender to medium speed and pour the canola oil, olive oil, and 1 tablespoon water through the top in a steady stream. Taste for seasoning. This dressing can be stored in a covered container in the refrigerator for several weeks.

Steps:

• Toss the minced shallots with the salt in a bowl and let the shallots "weep" for a few minutes. This helps them flavor the vinaigrette more quickly. Whisk in the mustard and sherry vinegar. Slowly drizzle in the walnut oil and the olive oil. It's not important to keep this vinaigrette emulsified. If the oil and vinegar separate, just stir vigorously to recombine them before using. Season with the pepper and more salt if needed. This vinaigrette will keep several weeks in the fridge.
• *Once oil has been opened, store it in the fridge to slow down the oxidation that leads to rancidity - especially a problem for nut oils.

Steps:

• In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Serve over mesclun greens.

Steps:

• In a mixing bowl, combine tomatoes, scallions, red onions, 1 teaspoon cumin, 1/3 cup olive oil, sherry vinegar, and serrano. Season with salt and pepper, to taste. Set aside for 2 hours.
• In a large stock pot place white beans and cover with 3 times the amount of water. Add bay leaf. Boil until beans are tender at least 1 hour. Strain beans.
• In a medium size saute pan, saute onions and garlic with 1/3 cup olive oil until translucent. Add oregano and 1 tablespoon cumin until aromatic.
• In a food processor, puree beans and onion mixture. Season with salt and pepper. Set aside.
• Season the mahi mahi with salt and pepper. In a medium size saute pan, heat a little olive oil and cook the mahi mahi for 3 to 4 minutes on each side.
• To serve, place puree in large serving platter. Set fish on top of puree and top with tomato relish.

Steps:

• In the bottom of your salad bowl whisk together the first four ingredients of the vinaigrette. Once blended stir in the cheese until coated.
• Add all your salad ingredients to the bowl and toss until evenly coated.
• Enjoy!