RIB-EYE STEAK WITH BLACK OLIVE VINAIGRETTE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- For the Rib-eye: Preheat your grill pan on medium high heat. Coat the beef with olive oil and sprinkle with the Herbs de Provence, salt, and pepper. Cook for 6 to 8 minutes a side until the meat is medium-rare, remove from heat, and allow to rest.
- For the Black Olive Vinaigrette: Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed. In a small pitcher combine the olive oil and vegetable oil. Drizzle the oil into the blender with the machine running. Transfer the vinaigrette to a serving dish. Stir in the parsley and serve with the rib-eye.
SIMPLE VINAIGRETTE
We followed the standard 3-to-1 oil-to-vinegar ratio for this super simple vinaigrette. For variety, add your favorite dried or chopped fresh herbs. Make a batch at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn't just for salad: You can also use it as a quick sauce for fish or grilled chicken.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.
BLACK OLIVE VINAIGRETTE
Make and share this Black Olive Vinaigrette recipe from Food.com.
Provided by FLKeysJen
Categories Salad Dressings
Time 15m
Yield 20 Tablespoons, 10 serving(s)
Number Of Ingredients 7
Steps:
- Simmer broth in saucepan until reduced to 1/2 cup.
- Mix reduced broth, oil, vinegar, olives, shallots, mustard and black pepper.
- Serve over your favorite greens.
Nutrition Facts : Calories 100.8, Fat 11.2, SaturatedFat 1.5, Sodium 29.8, Carbohydrate 0.6, Fiber 0.1, Protein 0.1
SALMON NIçOISE SALAD WITH BLACK OLIVE VINAIGRETTE
Provided by Maggie Ruggiero
Categories Salad Egg Olive Potato Quick & Easy Backyard BBQ Dinner Lunch Salmon Green Bean Grill Grill/Barbecue Healthy Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
- Whisk together dressing ingredients in a bowl.
- Cover potatoes with water in a 4-quart pot and season well with salt. Bring to a boil, then reduce heat and simmer, uncovered, until just tender, 15 to 20 minutes.
- While potatoes cook, season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill salmon, covered, turning once, until just cooked through, 8 to 10 minutes total. Cool slightly, then gently break into large flakes. If desired, reserve skin for crumbling over salad.
- Transfer potatoes with a slotted spoon to a bowl. Add green beans to boiling water and cook, uncovered, until crisp-tender, 4 to 5 minutes. Drain and transfer to an ice bath to stop cooking.
- Halve potatoes while still warm and toss with 2 tablespoons dressing.
- Toss green beans, cherry tomatoes, and arugula with enough dressing to coat, then toss with potatoes. Divide among plates with salmon and eggs. Sprinkle with basil (and salmon skin, if using). Serve with lemon wedges and remaining dressing.
OUR FAVORITE BALSAMIC VINAIGRETTE
This vinaigrette does not separate for at least 30 minutes once you shake it! Simple, sweet, and savory.
Provided by Singer6
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 3.2 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 38 mg, Sugar 2.1 g
AVOCADO FANS WITH BLACK OLIVE VINAIGRETTE
I purchased some Black-Olive paste for the Stocking Swap with mama's kitchen (Hope)and of course had to get one for myself. This is a recipe I found and adapted that uses the wonderful paste. The original recipe was by Jimmy Bradley, co-owner of of Chelsea's wonderful Red Cat at The Mermaid Inn.
Provided by NcMysteryShopper
Categories Tropical Fruits
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small jar or container with lid, shake oil with the vinegar, olive paste, onion, basil and a pinch of salt and pepper until well blended.
- Halve the Hass avocado or quarter the Florida avocado and remove the pit and peels. Gently hold the avocados and thinly slice crosswise, keeping them whole (do not separate slices). Using a spatula, carefully place the avocado, cut side down, to a platter and gently press each of them to fan out the slices. Squeeze a bit of fresh lemon over the tops and drizzle the vinaigrette on top of the avocados and serve.
Nutrition Facts : Calories 205.4, Fat 20.1, SaturatedFat 2.8, Sodium 7.1, Carbohydrate 7.8, Fiber 5.9, Sugar 0.4, Protein 1.7
BLACK BASS WITH WARM ROSEMARY-OLIVE VINAIGRETTE
The bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta, or cooked white beans.
Provided by Alison Roman
Categories Fish Olive Quick & Easy Dinner Rosemary Seafood Bass Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper and cook, skin side down, until skin is golden brown and crisp, about 5 minutes. Turn fish and add garlic, olives, and rosemary to skillet. Cook, stirring garlic, olives, and rosemary occasionally, until fish is opaque throughout, about 3 minutes.
- Add orange juice to pan and swirl to combine. Divide radicchio and fish among plates and spoon warm vinaigrette over top.
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