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Basic Vinaigrette

Arugula Salad with Apples and Grapes

Ingredients

Serves 2 to 3 people

5 ounces baby arugula
1 granny smith apple (thinly sliced)
1 cup red grapes (seedless, cut in half)
1 tablespoon Dijon mustard
2 tablespoons cider vinegar
2 teaspoons honey
1 small shallot (thinly sliced)
1/4 cup extra-virgin olive oil

Directions

In a large bowl make a vinaigrette by whisking together mustard, vinegar, honey, shallot, olive oil, salt and pepper until well combined.

 

Add in the baby arugula and fruit, and gently toss to combine. Serve immediately.

Lemon Vinaigrette

Ingredients

Makes 3/4 Cup

¼ cup fresh lemon juice

1 teaspoon lemon marmellata (marmalade) or a generous pinch of grated lemon zest

½ cup extra virgin olive oil, preferably Tuscan

 

Directions

Whisk the lemon juice, marmellata, and olive oil together in a small bowl.

 

The vinaigrette can be refrigerated for up to three days.

Tricolore salad with parmigiano-reggiano

Ingredients

Serves 6 people

1 pound arugula (about 3 large bunches), trimmed, washed, and spun dry
2 heads Belgian endive, cored and cut into ¾-inch-wide slices
1 large radicchio, cored and coarsely chopped
6 tablespoons Lemon Vinaigrette (see below)
Maldon or other flaky sea salt and coarsely ground black pepper
1 (4-ounce) chunk of Parmigiano-Reggiano for shaving

 

For the lemon vinaigrette:

Makes 3/4 cups

 

¼ cup fresh lemon juice

1 teaspoon lemon marmellata (marmalade) or a generous pinch of grated lemon zest

½ cup extra virgin olive oil, preferably Tuscan

Directions

Combine all the lettuces in large bowl, tossing to mix. Drizzle with half the vinaigrette, tossing gently. Season with salt and pepper.

 

Transfer the salad to a serving bowl, shave the cheese over it, and serve with the remaining vinaigrette on the side.

 

 

For the lemon vinaigrette:

Whisk together the lemon juice, marmellata, and olive oil together in a small bowl.

 

The vinaigrette can be refrigerated for up to 3 days.

See the recipe

How-To Tuesdays

Basic Vinaigrette

Making a vinaigrette is simple and you can customize the recipe in a million ways to suit your tastes.  Just remember to use a 3 to 1 ratio of oil to acid…and throw out those suspicious dressings lingering in your fridge door.  Chris Vaughn of B&B Ristorante shows you the technique and one of his favorite flavor combinations–shallot, chive and parsley.

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Read the recipe

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