Vinaigrettes!


Greetings Neighborhood School CSAers.

My name is Gina and I’ll be providing recipes from time to time for the blog.

According to the Pride of New York website a host of vegetables will be coming into season for May and June. And so in anticipation of our distribution starting in a few weeks, I thought I’d get us into the spirit with something super simple and fresh – vinaigrette!  Either of these two recipes can be used to dress salad greens (spinach, a variety of lettuces, are in season!). And you can also drizzle on grilled asparagus – which is at it’s peak from May until mid-June.

I hope you enjoy!
Gina

Fresh Herb Vinaigrette:

  • 1/4 cup vinegar (red or white wine is best)
  • 1 TB shallot, finely minced
  • 1 clove garlic, finely minced
  • 3/4 cup olive oil
  • 1/2 tsp kosher salt
  • Pepper (to taste – freshly ground tastes best if you have it)
  • 1/3 cup minced fresh herb – parsley, basil, oregano, chives or cilantro (are all in season now!)

Whisk the liquid ingredients, shallot and garlic.  Once it is smoothly blended add the herbs, salt and pepper.  Adjust as needed to suit your tastes.

  • Sage Vinaigrette:
  • 1/3 cup lemon juice
  • 2/3 cup olive oil
  • 2 TB mustard (dijon or coarse ground work best)
  • 1/2 tsp kosher salt
  • 1/3 cup minced fresh sage

Combine all ingredients in a jar or sealable container and shake vigorously for 30 seconds.  Or you can whisk all the ingredients, leaving the sage for last, adding more salt, lemon juice or olive oil to taste.

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