Sage Vinaigrette Recipes

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VEAL CHOPS WITH SAGE VINAIGRETTE

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6



Veal Chops with Sage Vinaigrette image

Steps:

  • Preheat grill or broiler. Season chops to taste with salt and pepper. When coals have cooled down, grill 8 to 10 minutes per side.
  • Meanwhile, combine remaining ingredients in a small bowl to make a vinaigrette. Taste and adjust seasonings, and spoon over warm chops. Serve immediately.

6 (1inch) thick veal chops
Salt and freshly ground black pepper to taste
1/2 bunch fresh sage, leaves only, chopped (about 1/4 cup)
3 large shallots, finely diced
1/3 cup extra virgin olive oil
Juice of 1 lemon, freshly squeezed

WARM OCTOPUS AND SWEET ONION SALAD WITH FRESH SAGE AND LEMON VINAIGRETTE

Provided by Bobby Flay

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 22



Warm Octopus and Sweet Onion Salad with Fresh Sage and Lemon Vinaigrette image

Steps:

  • Lemon-Sage Vinaigrette: Place lemon juice, shallot, garlic and honey in a medium saucepan and reduce to 1/2 cup. Place reduced syrup into a blender, add olive oil, salt and pepper and blend until smooth. Pour into a bowl and fold into the sage.
  • Sweet Onion Salad: Heat olive oil in a large saute pan with sugar over medium heat. Add the onions and cook until soft and caramelized. Add the vinegar and cook until reduced. Season with salt and pepper.
  • Octopus: Place the octopus, water, vinegar, corks, garlic, bay leaf and peppercorns in a medium saucepan and bring to a simmer over medium heat and cook until tender, about 1 1/2 hrs. Remove the octopus from the water and place on a platter lined with paper towels. Heat the grill or grill pan. Cut the octopus into pieces, brush with olive oil, season with salt and pepper and grill for 1 to 2 minutes on each side.
  • Assembly: Place the octopus on a platter, drizzle with the vinaigrette, top with the onion slices and sprinkle with the fresh herbs.

3 cups fresh lemon juice
1 shallot, coarsely chopped
2 cloves garlic, chopped
1 tablespoon honey
1 cup olive oil
Salt and freshly ground pepper
3 sage leaves, chiffonade
2 tablespoons olive oil
1/4 cup sugar
2 sweet onions, finely sliced
1/4 cup balsamic vinegar
Salt and freshly ground pepper
2 pounds octopus, cleaned
3 cups water
2 tablespoons aged sherry vinegar
4 wine corks
2 cloves garlic, smashed
1 bay leaf
1 tablespoon black peppercorns
1/4 cup olive oil
Salt and freshly ground pepper
Chopped fresh sage and parsley, for garnish

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