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DRESSINGS
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Jeff's Famous Orange Vinaigrette
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Fresh Orange Vinaigrette
3 TBS rice wine vinegar
3 TBS red wine vinegar
1 egg yolk
1/3 c. extra virgin olive oil
2/3 c. olive oil
1 orange, zest and the fruit cut into bite size pieces, set aside fruit
zest of 1 lemon
zest of 1 lime
2 heaping TBS OJ concentrate
1 TBS sugar
1 small shallot minced
2 tsp fresh tarragon, minced
2 TBS dried cranberries
Salt & freshly ground pepper to taste
2-3 tsp water if needed
Place the vinegars into a small bowl. Add the egg yolk to the vinegar and stir until well blended. Drizzle the olive oils into the vinegar mixture, while whisking, to emulsify the dressing. Add the zest, OJ, shallot, tarragon and cranberries. Season with salt and pepper. Add water, if needed, to bring to desired consistency. Refrigerate 2-3 hours to allow the flavors to blend.
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Mache with Lemon-champagne Dressing
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1/2 tsp Dijon mustard
5 TBS extra virgin olive oil
2 TBS champagne vinegar
Salt, to taste
2 tsp fresh lemon juice
1/2 lb mache, trimmed
In a small bowl, whisk together the mustard, champagne vinegar, and lemon juice. When thoroughly combined, gradually add the olive oil, whisking to emulsify completely. Salt to taste. The dressing will keep, refrigerated, for up to two weeks.
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