Vinaigrettes perfect for summer salads

Dear Fellow Foodies:

The Summer heat has been here with a vengeance this year. With so many days over 95 degrees, trying to stay cool and also trying to figure out what to make for dinners has been a challenge. I just want lots of salads. Since we just received lots of new infused olive oils and a delicious Grapefruit White Balsamic vinegar to the store’s expanding line up I created a few different vinaigrettes for both salads and vegetables. Voila! No oven necessary (thank goodness). Even David has been happy with the selection of summertime treats. The advantage of using hot veggies with a vinaigrette is that they tend to absorb the flavors more fully.

Steamed Green Beans with Grapefruit Vinaigrette


1 pound green beans, trimmed and rinsed
3 Tablespoons Jacksonville Mercantile Grapefruit White Balsamic
1 Tablespoon minced shallot
pinch Salt & freshly cracked black pepper to taste
1/2 Cup Blood Orange Avocado Oil
1 Red Bell Pepper – seeded and chopped in small dice

Steam the green beans until tender (approximately 5 minutes). Meanwhile, in a small bowl, combine the Grapefruit White Balsamic, Shallot, Salt and Pepper and slowly add the Blood Orange Avocado Oil by whisking until emulsified. Toss the cooked green beans with the chopped red pepper and about 1/3 cup of the vinaigrette to coat. Serve warm with extra vinaigrette on the side. If you have any left over vinaigrette you can also use this as a marinade for chicken.

A few years back I gave a recipe for French Potato Salad which uses a white wine reduction, olive oil and lots of tarragon. This recipe is similar, but instead of tarragon I use Basil, the newest Spicy Red Wine Vinegar from Italy and some Dijon mustard to round it out. This has a 1-2-3 punch from Basil oil, basil and basil Dijon. Hooray! You can either use your food processor for this or just whisk in a bowl. The food processor will make it a brighter green color.

Warm Potato and Basil Vinaigrette

1 1/2 pounds small red potatoes – cleaned
1/2 cup fresh Basil leaves
1 clove garlic – minced
2 Tablespoons Edmund Fallot Basil Dijon Mustard
3 Tablespoons Spiced Red Wine Italian Vinegar
Pinch salt & black pepper to taste
2/3 cup Jacksonville Mercantile Basil Infused Olive oil

Steam the potatoes until tender (about 15 minutes). In a blender or food processor, add the basil, garlic, spiced red wine vinegar, mustard salt and pepper. Blend and slowly add the Basil Olive oil until emulsified. When the potatoes are still hot, but cool enough to handle, cut them in half and toss in a bowl with 1/2 cup of the vinaigrette. Serve warm with extra vinaigrette on the side. This vinaigrette can be used as a marinade for shrimp or fish as well.


Happy Cooking!




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