Zinfandel Vinaigrette Recipes

Steps:

• In a food processor or blender, combine onions, wine, vinegar, garlic, salt and pepper. Process until onions and garlic are pureed. Add mayonnaise and blend until smooth. Refrigerate until very cold, and whisk dressing just before serving.

Steps:

• Quarter lettuce heads lengthwise, keeping stem ends attached. Carefully wash in cold water, then dry in a salad spinner.
• Whisk together vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add oils in a slow stream, whisking until combined.
• Spoon vinaigrette over lettuce wedges, then scatter with nuts and cheese.

Steps:

• 1/2 cup whole pistachios
• 6 tablespoons extra-virgin olive oil, divided
• Salt
• 1 1/2 cups Concord grapes (with seeds)
• 1 bunch fresh tarragon, divided
• 1 1/2 cups Fantasy grapes (seedless)
• 1 1/2 cups Red Flame grapes (seedless)
• 2 heads Chioggia radicchio
• Freshly ground black pepper
• Zinfandel Vinaigrette, recipe follows
• Wedge young Pecorino, for garnish
• Preheat the oven to 300 degrees F.
• Toss the pistachios in 2 tablespoons of olive oil and season with salt. Toast in the oven until golden brown, 5 to 7 minutes. Set aside to cool
• Heat 2 medium saute pans over high heat. Add 2 tablespoons olive oil to each. To one of the pans add the Concord grapes and half the tarragon. To the other pan add the Fantasy and Red Flame grapes and the remaining tarragon. Blister the skins for 2 to 3 minutes for the Concord grapes and 3 to 4 minutes for the Fantasy and Red Flame grapes. Once blistered, place the grapes on a sheet pan to cool.
• Split the head of the radicchio and remove the core. Slice the head into 1/4-inch ribbons and place in a mixing bowl.
• Once the grapes are cool, toss them in the bowl with the radicchio and pistachios, season with salt and black pepper, and then dress with the Zinfandel Vinaigrette and mix gently.
• To serve: Place on a large platter to share family style or divide the salad among 6 to 8 plates. With a vegetable peeler, shave the Pecorino over the salad and finish with a grind of black pepper.
• Pour the vinegar into a mixing bowl and then gradually whisk in the oils. Once the oils are incorporated, season with salt and pepper. To help with the final balance, squeeze in a bit of lemon juice.

Steps:

• Combine all ingredients except mayonnaise in blender; blend until onions and garlic are minced. Add mayonnaise and blend until smooth. Refrigerate until cold. Whisk dressing before using.

Steps:

• Combine vinegar, shallots, and mustard in medium bowl. Gradually whisk in oil. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Cook bacon in large skillet over medium-high heat until crisp; transfer to paper towels. Reserve skillet with drippings.
• Fill large bowl with ice water. Bring large pot of water to boil; add 2 tablespoons coarse salt. Add all of kale and cook 2 minutes. Drain; transfer kale to ice water and let cool until cold, about 1 minute. Drain kale. Working in batches, spin drained kale in salad spinner to remove additional water. Place kale in large bowl. Crumble bacon into 1/2-inch pieces and add to kale.
• Rewarm drippings in skillet. Whisk 2 tablespoons drippings into vinaigrette (reserve remaining drippings for another use). Season vinaigrette with coarse salt and pepper. Toss salad with vinaigrette.