Five local chefs share their simply tasty vinaigrette recipes
1. Sherry Vinaigrette
Recipe by chef Jonas Hamre, Mamie Taylor’s
- 1 cup canola oil
- 2 tbsp fennel seeds
- 2 tbsp chili flakes
- 4 tbsp minced garlic
- ½ cup sherry vinegar
- 1 tsp salt
- In a medium pot on low heat, gently heat all base ingredients to 60 degrees C; hold for 15 minutes and let cool.
- In a medium bowl, whisk together the base, sherry vinegar and salt.
- Use immediately as it will split.
Suggested dish pairing: Roasted Brussels sprouts with chili, blue cheese and sherry vinaigrette (pictured above)
2. Mojo Vinaigrette
Part A Ingredients
- 1 medium-sized shallot, peeled and minced
- 2 tbsp orange juice
- 2 tbsp lime juice
- 1 tbsp lemon juice*
- 1 tsp smooth Dijon mustard
- 2 tbsp cilantro leaves, finely chopped
- ¼ tsp salt
- ¼ tsp cumin (ground and toasted)
*Use freshly squeezed juice for best results.
- ½ cup vegetable oil
- In an appropriately sized bowl, combine Part A and whisk until thoroughly combined.
- While whisking vigorously and continuously, slowly stream in Part B until emulsified.
Suggested dish pairing: Calle Ocho Salad with green cabbage, seasonal greens, red peppers, peas, pickled onions, mojo vinaigrette, cotija, canchita
3. Preserved Lemon and Savoury Clam Vinaigrette
Recipe by executive chef Jonathan Chovancek, Homer Street Cafe & Bar
- ½ cup wild flower honey
- 2 cups olive oil
- 1 cup white wine vinegar
- ½ cup lemon juice
- ¼ cup shallots, finely minced
- 1 tsp cracked white pepper corns
- ½ tsp smoked paprika
- ½ tsp salt
- 1 tsp chives, finely chopped
- 1 roasted and cleaned red bell pepper
- ½ kg savoury clams
- Toss red peppers in olive oil, salt and spice and roast at 375F for 25 minutes. Remove seeds, peel and cut brunoise*.
- Combine the remaining ingredients (except the clams) in a medium mixing bowl and mix to incorporate. Reserve.
- Wash the clams in cold water to purge any grit. Drain and reserve.
- Heat a medium sauce pan. Add washed clams and ½ cup of vinaigrette to steam open the clams. Allow to cool and use as a dressing for potatoes, pasta, fish entrées or a big salad.
*Brunoise: finely diced vegetables cooked in butter.
Serves 4-6 / Makes 1 L
Suggested dish pairing: Seared scallops with ribollita gratin, arugula and lemon and savoury clam vinaigrette
4. Curry Dijon Mustard Vinaigrette
Recipe by chef de cuisine Catherine Stewart, Tableau Bar Bistro
- ½ cup olive oil
- 1 tbsp vegetable oil
- 2 tbsp lemon juice
- 2 tbsp Dijon mustard
- ¼ tsp curry powder
- ¼ tsp turmeric
- 1 tsp honey
- Salt and pepper to taste
- In a small pot, lightly toast the spices. When still warm, add one tablespoon of vegetable oil to form a paste.
- In a food processor or blender, mix the mustard, spices, honey and lemon juice together. Once incorporated, add the olive oil until the dressing is thick and emulsified. Add salt and pepper to taste.
- Lightly toss the vegetables with the vinaigrette. Build the salad with the garnish and drizzle again over the finished salad.
- Finish the salad with Espellete, fleur de sel, and fresh cracked pepper.
- Bon Dégustation!
Suggested dish pairing: Winter endive salad with walnuts, chives, Granny Smith apple, walnuts and Roquefort cheese (a Tableau winter feature dish)
5. Orange Vinaigrette
Recipe by chef Liam Breen, Verre
- 2 tbsp honey
- 2 tbsp white sherry vinegar
- 5 tbsp roasted garlic oil
- 2 tbsp fresh squeezed orange juice
- Zest from half of an orange
- In a small container, lightly mix all the ingredients together and season with salt to taste.
- Place burrata on the plate and drizzle the vinaigrette to fully cover the burrata. It’s nice to have a bit of a pool of the vinaigrette on the plate.
- Garnish with garlic cloves and season with salt and pepper.
- Serve with grilled bread and enjoy!
Suggested dish pairing: Buratta