Vinaigrette Sauce
- 3 cups extra virgin olive oil
- 1 cup wine vinegar
- salt and pepper—to taste
- 2 tbs parsley—chopped
- 1 tbs chives—snipped
- 2 tsp chervil—dry chopped
- 1 tsp tarragon—dry chopped
- 1 tbl egg whites hard-boiled—chopped fine
- 2 tbl cornichon—finely diced
- 1 tbl capers
- 3 each shallots—finely chopped
- 1 each egg yolk—beaten in
Mix all ingredients in a bowl at room temperature, and whisk in the egg yolk to bind it. Season to taste. Keeps well refrigerated, whisk before using.
Yield: 1 quart
Many variations are possible
Steve's #19 Recipes
Tossed Salads
Vegetable Salads
- Tomatoes with Sweet Onions and Basil
- Asparagus with Sesame Oil and Shallots
- Spinach and Mushrooms with Warm Bacon Dressing
Fruit Salads
- Cubanaise: Slices of Avocado, Mango, Grapefruit, Vinaigrette with Tricolor Confetti of Peppers*
- Panama Salad, a Hemisphere of Orange and Grapefruit on a Slice of Pineapple. Citrus Rum Dressing with Berries.
Protein Salads
- Gulfport Salad: Fantail Shrimp and Scallops, Crab Meat, Hard Cooked Eggs, Curried Mayonnaise*
- Salad Doctor
Starchy Salads
* repeated from previous issues
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007
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