This recipe came from chef Tom Pantley of Toscanos Italian restaurant. He was kind enough to share. It is very refreshing and light.
A basic vinaigrette is 3/4 parts oil to 1/4 part vinegar or lemon and seasoning to taste.
This recipe has a few other ingredients, very simple to make, taking only a few minutes.
3/4 cup of olive oil
1/4 cup white balsamic vinegar
3 tablespoons orange juice concentrate
1 teaspoon grey poupon
1 clove of chopped garlic
2 tablespoon of chopped fresh basil
2 tablespoons of fresh chopped tarrogan
salt and pepper
Put clove of garlic in blender with
the tarragon and basil. Pour in the
oil and vinegar and blend for 30 seconds. Put in the orange juice concentrate and the teaspoon of mustard. 1/4 teaspoon salt and 1/4 teaspoons of fresh pepper. Blend again for 1 minute.
The mustard emulsifies and brings it all together.This dressing will keep nicely in the refridgerator for weeks.
This dressing is especially good on organic greens with goat cheese. It is also good with a bit of orange zest. In my salad I also used pomegranate, carrots, fresh beets, cucumber....Make it the way you like it, use your imagination.
Cheers to Happy !!
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This was the best salad when we had it at Toscanos. Everyone raved about it. Thank you for taking the time to show how to make it; I am going to make it tonight with our pizza!
ReplyDeleteI just remembered that they served artichoke hearts on their salad, and that was delicious with this dressing. I like the way you have yours, too; I like beets and cheese on a salad.
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