Rosemary Vinaigrette Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Toss the squash with 2 tablespoons olive oil on a baking sheet and spread in an even layer. Season with 2 teaspoons rosemary, and salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 20 minutes. Remove from the oven and cool until just warm, about 15 minutes.
• While the squash is roasting, peel 3 tangerines and slice them crosswise into 1/2-inch-thick rounds, removing any seeds. Juice the remaining tangerine and whisk the juice together with the remaining 2 tablespoons olive oil and remaining 1 teaspoon rosemary. Season the dressing with salt and pepper.
• Combine the warm squash, the spinach, tangerine slices and cranberries with the dressing and toss gently to coat. Divide among salad plates.

Steps:

• Boil potatoes in salted water with 1 sprig of the rosemary and 2 cloves of garlic until tender. Drain potatoes and discard rosemary and garlic. Place potatoes on a cutting board and use the side of a cleaver or the bottom of a pot to lightly crush them, keeping them as intact as possible.
• Strip leaves from remaining rosemary sprig and chop. Mince remaining garlic clove. Place in a dish with lemon juice and zest and whisk in olive oil and chile flakes. Season with salt. Heat oven to 200 degrees. Line a small baking sheet with a couple of layers of paper towels.
• Heat grape seed or canola oil on medium-high to a depth of 1/2 inch in a skillet large enough to hold potatoes in a single layer (a 10-inch skillet should work). When oil is hot, add smashed potatoes and fry, turning once, until golden brown and crusty. Season with salt, transfer to baking sheet and place in the oven.
• Bring an inch or so of water to a simmer in a shallow 2-quart saucepan. Add vinegar. Break an egg into a teacup and slip the egg out of the cup and into the water. Repeat with second egg. (And with two more eggs if you desire.) Simmer until just set, about 3 minutes. Divide potatoes between two warm plates, give the vinaigrette another whisking and drizzle about half of it over the potatoes. Use a slotted spoon to lift eggs from the water and place onto the potatoes. Drizzle eggs with the rest of the vinaigrette and serve.

Steps:

• Whisk together 1/2 cup lemon juice, 2 Tbs. lemon zest, shallots, garlic, and rosemary in bowl.
• Slowly pour in olive oil while whisking. Season with salt and pepper.

Steps:

• Process balsamic vinegar and next 7 ingredients in a blender or food processor 15 to 20 seconds, stopping to scrape down sides.
• With blender or processor running, gradually add olive oil in a slow, steady stream; process until smooth.

Steps:

• Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.

Steps:

• Combine all ingredients in a small bowl. Whisk together. Drizzle over your favorite green salad.
• Store in an airtight container in the fridge for up to a week.