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Akis' Tasty Ways
4 vinaigrette dressing variations

Balsamic vinaigrette

  • In a bowl add 1 tablespoon mustard, 1 tablespoon honey, salt, pepper, 50 g balsamic vinegar, and whisk well.
  • Add 100 g sunflower oil very slowly, whisking constantly until all the ingredients are combined.
  • Serve with roasted eggplants, rocket, prosciutto, dried figs, and walnuts.

Citrus vinaigrette

  • In a bowl add 1 tablespoon mustard, 1 tablespoon honey, 25 g lemon juice, the zest of ½ lemon, 50 g orange juice, the zest of 1/2 orange, 20 g lime juice, the zest of ½ lime, salt, and whisk.
  • Add 150 g sunflower oil very slowly, whisking constantly until all the ingredients are combined.
  • Serve with cabbage salad, carrot, peppers, roasted shrimps, segments of 1 orange, capers, and mint.

Strawberry vinaigrette

  • In a blender add 150 g strawberries and beat until they are pureed.
  • Transfer to a bowl and add 30 g white vinegar, 30 g mustard, 1 tablespoon honey, salt, and whisk well.
  • Add 100 g sunflower oil very slowly, whisking constantly until all the ingredients are combined.
  • Serve with iceberg lettuce, baby spinach, strawberries, and breaded goat cheese.

Blue cheese vinaigrette

  • In a blender add 100 g blue cheese, 20 g white vinegar, and beat well until the cheese is crushed.
  • Transfer to a bowl and add 1 tablespoon honey, pepper, and whisk well.
  • Add 100 g sunflower oil very slowly, whisking constantly until all the ingredients are combined.
  • Serve with red-leaf and green lettuce, cherry tomatoes, roasted mushrooms, and beef tagliata.
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