Ravigote Vinaigrette Recipes

Steps:

• Place potatoes in a small saucepan and cover with water; generously salt water. Bring to a boil over medium-high heat; immediately reduce to a simmer. Cook until potatoes are easily pierced with the tip of a sharp knife, 15 to 20 minutes. Drain, peel, and thinly slice; set aside.
• Meanwhile, place beets in a small saucepan and cover with water; generously salt water and add vinegar. Bring to a boil over medium-high heat; immediately reduce to a simmer. Cook until beets are easily pierced with the tip of a sharp knife, 15 to 20 minutes. Drain, peel, and thinly slice; set aside.
• Prepare and ice-water bath; set aside. Fill a medium saucepan with water and bring to a boil. Generously salt water and add ear of corn. Cook until crisp but tender, about 3 minutes. Transfer corn to ice-water bath; let cool completely. Drain and pat dry. Cut kernels from cob and set aside.
• Add fennel and celery to saucepan and cook until crisp but tender, about 4 minutes. Transfer fennel and celery to ice-water bath; let cool completely. Drain and pat dry. Set aside.
• Add leeks to saucepan and cook until crisp but tender, 3 to 4 minutes. Transfer leeks to ice-water bath; let cool completely. Drain and pat dry. Cut leeks into quarters and set aside.
• Add turnips to saucepan and cook until crisp but still tender, 3 to 4 minutes. Transfer turnips to ice-water bath; let cool completely. Drain and pat dry. Set aside.
• Add carrots to saucepan and cook until crisp but still tender, 3 to 4 minutes. Transfer carrots to ice-water bath; let cool completely. Drain and pat dry. Set aside.
• Add green beans to saucepan and cook until tender, but still crisp, about 4 minutes. Transfer green beans to ice-water bath and let cool completely; drain and pat dry. Cut into quarters and set aside.
• Arrange potatoes, beets, corn, fennel, celery, leeks, turnips, carrots, green beans, tomatoes, and greens on each of six plates. Sprinkle with cherries and walnuts and drizzle with vinaigrette. Serve immediately.

Steps:

• In a medium bowl, whisk together sherry vinegar and mustard; slowly whisk in canola and olive oil to form an emulsion. Season with salt and pepper. Stir in chopped egg, capers, shallots, cornichons, chives, chervil, and parsley. Whisk again to reincorporate before using.

Steps:

• Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Stir in tarragon, parsley, capers, shallot, and pickles. Season sauce to taste with salt and pepper. Mix in eggs. DO AHEAD: Sauce can be made 2 hours ahead. Cover and let stand at room temperature.