Burnt Pecan Vinaigrette

Overcooking nutmeats is darn easy to do, even when watching the stove or oven. This recipe helps use up some of those burned pecans that aren't fit for the pecan pie. I was told that there was too much garlic in the salad dressing. That may be true since I put in more than what a typical salad dressing recipe calls for.

I tried to use a standard vinaigrette ratio for this and ended up adding more olive oil, vinegar, and a little water to balance out the consistency, acidity, and thickness of the dressing. I wanted guests to be able to spoon it onto their salad.

Ingredients

2 tbsp red wine vinegar, to start
4 tbsp (or 1/4 c) olive oil, to start
1 tsp honey, any mild flavor
1-2 garlic cloves, minced
up to a handful of burnt pecans
kosher salt, to taste
freshly ground black pepper, to taste

Directions


In a food processor, put in a generous handful of burnt pecans (without the shell), pulse until it is finely ground. The oil to vinegar is a 2 to 1 ratio; so for every 2 tbsp of vinegar add 4 tbsp of eating-quality olive oil (like an extra virgin olive oil or organic olive oil). Blend all ingredients together.

Rosemary Vinaigrette

Ingredients

2 tbsp red wine vinegar
1 garlic clove, minced
1 tbsp Dijon mustard
1 tsp fresh rosemary leaves, finely chopped
2 oz olive oil (6 tbsp)

Directions

Combine lemon juice, red wine vinegar, garlic, mustard, and rosemary in a bowl. Slowly whisk in olive oil. Season with salt and pepper, to taste.

A light mustard vinaigrette

I've been using this combination on my salads. I thought I'd write it down before the brain cell that stores this bit of info decides to go on vacation. It doesn't taste as acidic as some off-the-shelf vinaigrettes, probably because the mustard mellows out the flavor. Servings: 1 or 2 salads Ingredients: 2 tbsp extra virgin olive oil 1 tbsp white wine mustard 1 tbsp rice wine vinegar freshly ground black pepper Whisk together in with a fork in a small dish. Pour onto a salad and toss. The serving size is debatable. I use it on one salad, but the salad size I prepare can feed two people.

Basil Vinaigrette

Though basil isn't on my list of frequently used herbs, it does make certain sauces taste really good. This can be poured on top of sliced avocados, eaten with a leafy green salad, or served up with toasted slices of bread. 

Ingredients

1 c. basil leaves, washed, drained, with stems removed 
2 large garlic cloves, sliced 
2 tbsp Dijon mustard 
1/8 c. balsamic vinegar 
1/4 tsp sugar 
3 tbsp water 
1 c. olive oil 
dash of salt, black pepper, and cayenne pepper 

Directions

Pureé all in a food processor until smooth. Makes about 1 cup. Goes well with tossed salad greens.