Chiffonade Dressing Recipes

CHIFFONADE DRESSING

Steps:

• Fill a medium saucepan 3/4 full of water; add beets and salt, and bring to a boil. Simmer beets until tender, about 30 minutes. Drain; set aside until cool enough to handle, about 12 minutes. Using a paper towel, rub off beet skins. Cut beets into 1/4-inch pieces, and set aside.
• Peel eggs, and separate yolks from whites. Cut whites into 1/4-inch pieces; set aside. Press yolks through a fine sieve into a small bowl; set aside.
• In a small bowl, whisk together vinegar and oil. Season with salt and pepper.
• To serve, drizzle vinaigrette over each aspic serving. Spoon reserved beets, egg whites, and egg yolks over top, and sprinkle with chives.

CHIFFONADE OF SPINACH

Steps:

• Heat broiler. Place bell peppers cut side down on baking sheet and broil until skin turns black. Immediately place in a brown paper bag to steam and allow skins to peel easily.
• Meanwhile prepare dressing. In a blender, combine garlic, lemon juice, oil and honey. Pulse to emulsify. Season with salt and pepper, add parsley, pulse again.
• Peel and cut peppers into thin strips.
• In a large bowl toss spinach, peppers, olives, cheese and pine nuts with dressing.