GOAT CHEESE VINAIGRETTE
This goat cheese dressing is rich and tangy and extremely quick.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Whisk the vinegar and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper. Stir in the goat cheese.
TOMATO AND GOAT-CHEESE SALAD WITH BASIL VINAIGRETTE
Nothing compares with the juiciness of summer tomatoes; celebrate their flavor and color in this tomato-centric salad.
Provided by Martha Stewart
Categories Food & Cooking
Appetizers
Time 10m
Number Of Ingredients 6
Steps:
- In a blender, combine basil, oil, vinegar, and 1 tablespoon water. Blend until smooth, 2 to 3 minutes. Season vinaigrette with salt and pepper.
- With dental floss or a warm knife (wiped clean after each slice), thinly slice cheese. Arrange tomatoes and goat cheese on a serving plate; drizzle with dressing to taste. Serve garnished with basil leaves.
Nutrition Facts : Calories 139 g, Fat 12 g, Fiber 1 g, Protein 5 g
CHICKEN, TOMATO, AND PASTA SALAD WITH BASIL VINAIGRETTE
Provided by Ming Tsai
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor.
- In a large pasta bowl, plate the entire salad and garnish with basil tops.
- In a blender, puree garlic, ginger, lime juice, salt, and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.
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- Prepare the Salad Base: For grape or cherry tomatoes, slice tomatoes in half. For full-sized slicing tomatoes, seed and chop tomatoes into a medium- sized dice. Add to a bowl and set aside.
- Peel the English cucumbers and dice. If using regular garden cucumbers, peel and seed first. Then slice and dice and add into the bowl with the tomatoes and set aside.
- Take the clean, dry basil leaves and remove the stems. Place one leaf on top of the next forming a pile. Next, roll the leaves from stem end to point end forming a tube and then slice thinly across the section creating a nice julienne of basil. [See Notes].
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