Pierre Franeys Ginger Vinaigrette Recipes

Steps:

• Combine the scallions, ginger, parsley, garlic, oil, vinegar, lemon juice, mustard, salt and pepper to taste in a food processor or blender. Blend until the herbs are finely chopped. But the ingredients should retain some texture.
• Add the quartered egg and process briefly until coarsely blended.
• Pour water into the bottom of a steamer. Season the fillets with salt and coarsely ground pepper. Place them on a steamer rack. Lay one lemon slice over each fillet. Cover, bring the water to a boil and steam for 3 to 4 minutes. Do not overcook.
• Transfer the fish fillets to a serving plate and place some sauce over them. The dish can be served cold or at room temperature. Serve over a bed of sauteed spinach leaves.

Steps:

• To make the vinaigrette, place mustard, ginger, shallots, garlic, vinegar, pimentos, salt and pepper in a mixing bowl. Blend well with a wire whisk.
• Add the olive oil, whisking rapidly until well blended.

Steps:

• Cut the cabbage into quarters. Cut away and discard the core.
• Process the cabbage in the container of a food processor to the desired degree of fineness. The cabbage could be alternately chopped with a knife on a flat surface. Place the cabbage in a mixing bowl.
• Cut the carrots into quarter-inch rounds. Place the carrots in the container of a food processor and process, or chop the carrots to the desired degree of fineness. Combine the carrots and cabbage.
• Place the vinegar, mustard, honey, salt, pepper and oil in a mixing bowl. Beat until smooth. Pour mixture over cabbage and carrots. Add poppy seeds and scallions. Blend well and serve.

Steps:

• Trim away and discard the core of the cauliflower. Break the cauliflower into flowerettes.
• Cut the broccoli into flowerets. Peel the large stems and cut them into 1 1/2-inch lengths. Rinse and drain.
• In a saucepan large enough to hold the cauliflower and broccoli, bring enough water to a boil to cover the vegetables. Add salt. Add the cauliflower and simmer 6 minutes, then add the broccoli pieces. When the water returns to a boil, lower the heat and let simmer about 3 minutes.
• Drain well. Let cool.
• Put the mustard and vinegar in a bowl and whisk in the oil. Stir in the ginger and parsley or coriander. Add the cauliflower and broccoli, salt and pepper, toss and serve.

Steps:

• Combine all ingredients in a blender, using plenty of black pepper. Add 1 tablespoon warm water and blend until dressing is emulsified. Best if left to rest for a day before using, to enhance flavors.