Vinaigrettes

Cook with Tom
featured on Good Things Utah

Maple Bacon Vinaigrette
3 oz Bacon
1 shallot, minced
2 Tablespoons apple cider vinegar
1 Tablespoon brown sugar
1/4 cup + 2 Tablespoons maple syrup
1/4 cup bacon drippings
1/4 cup extra virgin olive oil
Salt to taste

Pan fry bacon until crispy, remove bacon from pan and pour drippings into a heat safe measuring cup. Reserve enough bacon drippings in the pan to cook shallots. Add shallots to the pan previously used to cook the bacon and cook over medium heat until translucent.

In a food processor or blender, combine shallots, vinegar, maple syrup, and brown sugar. Turn the food processor/blender on high speed and blend till ingredients are incorporated. Combine olive oil and bacon drippings (be careful, drippings will still be hot). SLOWLY drizzle oil/drippings mixture into your food processor. It should take 90-120 seconds to add the entire amount.

While food processor/blender is still running, add 2/3 of the cooked bacon, save the rest for garnishing your salad. Stop food processor/blender and salt to taste.

Garlic & Herb Vinaigrette
1/4 cup lemon juice
1 garlic clove
1/4 cup red wine vinegar
1 Tablespoons chopped fresh oregano (or 1 Tsp dry)
1 Tablespoons chopped fresh rosemary (or 1 Tsp dry)
1/4 – 1/2 cup peanut oil

Combine lemon juice, garlic, vinegar, oregano and rosemary in a food processor, run the processor until the spices are chopped into relatively small pieces.

SLOWLY drizzle in the oil while the food processor is running. Start with teeny tiny amounts at first, and then continue to drizzle until all is added -it should take 1 to 2 minutes to add the oil if you’re adding it slow enough.

Cocoa Nib Vinaigrette
1 shallot, finely minced
1 cup of balsamic vinegar, reduced to 1/4 cup
2 Tablespoons Cocoa Nibs
1 Tablespoon Honey
1/4 cup rosemary/garlic infused olive oil (see recipe below)
Salt to Taste

Add shallot to a lightly oiled hot fry pan and cook till tender. Add cooked shallot, balsamic vinegar reduction, cocoa nibs, and honey to a food processor. While food processor is running, slowly drizzle olive oil into the processor. Add salt to taste.

Rosemary/Garlic infused Olive Oil for Cocoa Nib Vinaigrette
3/4 cup olive oil
6″ stalk of fresh rosemary, cut into 1″ segments
3 cloves of peeled garlic

Add all ingredients to an oven safe vessel, narrow enough to submerge garlic and olive oil. Place in a 200 degree F oven for approximately one hour. (I use a tall/narrow measuring cup).Remove from oven, leave rosemary and garlic in oil, cover and use the next day.

Raspberry Lime Vinaigrette
1 cup whole raspberries
1/4 cup raspberry infused vinegar
1 Teaspoon honey
1/4 cup sugar
Juice from one lime
1/4 cup neutral flavored oil (like grape seed or canola oil)
Salt to taste

Combine raspberries, vinegar, honey, sugar and lime juice in a blender/food processor. Mix until raspberries are pureed, and all ingredients are incorporated. Slowly drizzle in oil while the blender/food processor is running. Add salt.