Are you looking for a quick and easy way to add flavor to your meals? Look no further than bottom of the jar jam vinaigrette with chopped greens! This delicious and versatile dressing can be used on salads, sandwiches, or even as a marinade. With just a few simple ingredients, you can create a vinaigrette that is both flavorful and healthy.
Let's cook with our recipes!
HERBY GREEN JAM
Got wilted, past-their-prime greens? Time to celebrate! No, really-- that means you get to make this savory, herbaceous jam. It's a perfect way to salvage those greens and also any tender herbs before they go bad. Treat the jam like a condiment and spread it on toast, use as a pizza sauce or serve with fish.
Provided by Food Network Kitchen
Categories condiment
Time 40m
Yield about 1 cup
Number Of Ingredients 10
Steps:
- Remove the stems from the greens and herbs. Roughly chop or tear the leaves.
- Set a steamer basket in a large saucepan filled with 2 inches of water. Bring to a boil and add the greens, herbs and garlic. Cover, reduce the heat to a simmer and cook until all greens and the garlic are tender, about 10 minutes. (Tougher greens like collards may take 5 minutes more.) Remove from the heat and let the mixture stand until cool enough to handle (it's OK to let it cool all the way too). Chop finely (including the garlic); you're looking to make a rough paste.
- Heat 1/4 cup of the olive oil in a medium pot over medium heat. Add the olives and capers if using and cook, stirring, until fragrant, about 1 minute. Add the chopped greens mixture, sugar, red pepper flakes and a large pinch of salt. Reduce the heat to medium-low and cook, stirring constantly, until the greens have cooked down and dried out some, about 4 minutes. Stir in the remaining 1 tablespoon olive oil and the lemon juice. Adjust the seasoning with more salt and sugar if needed.
- Let cool to room temperature. Refrigerate in an airtight container for up to 5 days.
VINAIGRETTE JAM
Serve with Steamed Artichokes or Asparagus for a delicious spring side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 5
Steps:
- In a medium high-sided skillet, combine shallots and Banyuls vinegar. Bring to a boil over high heat; reduce to a simmer and let cook until shallots are softened and almost all the liquid has evaporated, adding a splash of water, as necessary, to keep shallots from burning. Remove from heat and transfer shallots to a medium bowl; whisk in rice-wine vinegar. Slowly whisk in oil until an emulsion is formed; season with salt and pepper.
VINAIGRETTE IN A JAR
Steps:
- Combine vinegar, mustard, 3/4 teaspoon salt, 1/4 teaspoon pepper, and a pinch of sugar in a jar. Shake to combine. Add oil and shake again until oil is incorporated and mixture is emulsified.
JAR VINAIGRETTE
Provided by Mark Bittman
Categories condiments, salads and dressings
Time 5m
Number Of Ingredients 4
Steps:
- Combine in a jar.
- Cover and shake vigorously.
- store in the refrigerator.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 30 grams, Carbohydrate 0 grams, Fat 36 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 5 grams, Sodium 118 milligrams, Sugar 0 grams, TransFat 0 grams
Tips:
- Use a variety of greens: Arugula, spinach, kale, and romaine lettuce are all great choices for this vinaigrette. You can also use a mix of greens.
- Chop the greens finely: This will help them to distribute evenly throughout the vinaigrette.
- Use a good quality olive oil: The olive oil is the base of the vinaigrette, so it's important to use a good quality one. Look for an oil that is extra virgin and has a fruity flavor.
- Add some acid: Acid helps to balance out the richness of the olive oil. You can use lemon juice, vinegar, or even white wine.
- Season to taste: Add salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or dried herbs.
- Use the vinaigrette right away: This vinaigrette is best when used fresh. It will keep in the refrigerator for a few days, but the flavor will start to deteriorate after a while.
Conclusion:
This bottom-of-the-jar vinaigrette with chopped greens is a delicious and easy way to dress up your salads. It's also a great way to use up leftover greens. With just a few simple ingredients, you can make a vinaigrette that is both flavorful and healthy. So next time you're looking for a quick and easy salad dressing, give this recipe a try.
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