The Palm Restaurant Basic Vinaigrette Recipes

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in enough oil to make a smooth dressing with a balanced taste. Use immediately or store covered, in the refrigerator, for up to 1 week.

Steps:

• Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.

Steps:

• Preheat the oven to 250°F In a roasting pan, toss the peppers with the garlic and olive oil. Season with salt and pepper; then roast for about 2 hours, until completely tender. Remove from the oven, cover the pan tightly with foil, and let stand for 20 minutes. Peel the peppers (try to remove all the skin, but don't worry if a little remains). Cut into quarters lengthwise, and set aside. Discard the garlic.
• Wash and thoroughly dry the greens in a salad spinner or with clean kitchen towels (if they are wet, the dressing won't adhere).
• Chop the greens coarsely and toss in a large bowl with the radishes, tomatoes, salt, anchovies, and onion.
• Coarsely chop the roasted peppers and add them to the bowl, tossing gently.
• Add a generous amount of vinaigrette, and toss again until all the ingredients are evenly coated.
• Using a slotted spoon, transfer to chilled salad plates, spreading the salad fairly flat. Sprinkle with the blue cheese, if desired, and serve at once.

Steps:

• Crumble the blue cheese into a bowl and, using a fork, whisk in the olive oil.
• Let stand for about 40 minutes.
• Whisk in the mayonnaise and vinegar. Whisk again just before serving.