Salads

Classic French Vinaigrette

Versatile vinaigrette for salads, vegetables and meat
Print Recipe
Prep Time 5 minutes
Course Salad
Cuisine French
Servings 4

Ingredients
  

  • 1 tbsp Robertson Estate Cabernet Sauvignon vinegar
  • 1 tsp Dijon mustard
  • 1 pinch Kosher or Sea salt
  • 1 pinch Black pepper
  • 1 tbsp Shallots minced optional
  • 1 clove Garlic minced optional

Instructions
 

  • Add vinegar, mustard, salt and pepper and whisk or shake in container
  • Add neutral oil (canola, grape, light olive oil) and whisk or shake in container
Keyword neutral oil, red wine vinegar
tomato vinaigrette

Tomato Vinaigrette

Use your ripe tomatoes to make this delicious versatile vinaigrette
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Salad

Ingredients
  

  • 1-2 tomatoes ripe
  • 1 tbsp basil
  • 1 tsp shallots
  • 1 tbsp Robertson Cabernet vinegar
  • 1 tsp lemon juice
  • 1/2 cup olive oil
  • salt and pepper to taste

Instructions
 

  • Put all ingredients in blender
  • Blend for 30 seconds
  • Pour into serving container
Keyword basil, lemon juice, red wine vinegar, tomatoes

Caesar Salad Dressing

Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Salad
Cuisine American
Servings 12 servings

Equipment

  • 1 blender

Ingredients
  

  • 1 whole large egg
  • 1 tbsp lemon juice
  • 1 tbsp Robertson Cabernet Vinegar
  • 1/2 tsp Worchestershire sauce
  • 1 tsp anchovie paste
  • 1 clove garlic
  • 1/2 tsp salt
  • 1 tsp cracked black peppercorn
  • 1/2 cup parmesan cheese
  • 1 cup oil Neutral tasting oil like canola or grape seed

Instructions
 

  • Place all ingredients except oil in blender.
  • Turn on blender and slowly pour oil in.
  • Continue to pour oil until the dressing is the thickness desired. The more oil poured the thicker will be the dressing.
Keyword lemon juice, red wine vinegar