|The Taste of China|
|by Ka Tai Leong|
The Taste of China combines a lively and informative narrative with authentic recipes from Ken Hom's travels within mainland China.
1 - 10 of 69 for balsamic vinaigrette
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In a blender or food processor, thoroughly blend all ingredients except for the olive oil. Using a whisk, slowly whisk in the olive oil. Store at ...
Combine all ingredients in a blender. Taste and adjust seasonings. Add herbs, if desired. Tip: This is an easy to remember recipe - just remember 3 ...
Whisk together vinegar, garlic and grated cheese. Gradually add the olive oil. Salt and pepper to taste.
Blend or shake ... recombine before using. Variation: Use red or white wine vinegar in place of balsamic for a basic vinaigrette. Yield: Approximately 1 cup.
Place all ingredients in an old fashioned Glass Canning Jar; I use the “Ball” brand canning jar with the plastic lid. The metal band type with lid is ...
On a large, ... necessary. Dress with Balsamic vinaigrette and serve immediately. ... jar with a well fitting lid. Shake well. Refrigerate unused portion.
1. In a small bowl, whisk together balsamic vinegar, mustard, honey ... and pepper. 3. Toss greens with just enough vinaigrette to moisten them. Serves 4.
Pick and wash ... mixing bowl add balsamic vinegar, lemon juice, ... dressing; divide on 6 or 8 plates and garnish with peppers, mushrooms and croutons. Enjoy.
Whisk together all but oil, when well mixed, add oil as you are whisking. This good over Romaine lettuce with walnuts and small chunks of Gorgonzola ...
Put garlic in the food processor fitted with a steel blade and add mustard and vinegar. Mix quickly. Add salt and pepper to taste. Dribble oil into ...
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