Best 9 Chive Vinaigrette Recipes

ARUGULA AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE

Steps:

• Wash peaches, rubbing to remove fuzz. Cut in half; remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice; toss. Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season with salt and pepper. Add arugula to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.

B.C. ASPARAGUS AND SMOKED SALMON SALAD WITH CHIVE VINAIGRETTE

Steps:

• Partially fill a large frying pan with water. Bring to a boil over high heat.
• Fill a bowl with ice water.
• In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus.
• Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels.
• Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing over the top.

WARM POTATO SALAD WITH LEMON AND CHIVE VINAIGRETTE

Steps:

• Boil potatoes in pan with mint and salt.
• About 20 minutes.
• While potatoes are cooking crush garlic and add salt.
• Gradually whisk in all the other dressing ingredients.
• When the potatoes are cooked, drain them in colander and transfer them to a serving bowl.
• Pour on the vinaigrette dressing while the are still hot.
• Toss in dressing till all potatoes are coated.
• Finally scatter in the chopped chives and spring onions.
• Serve warm.

ROMAINE HEARTS WITH LEMON CHIVE VINAIGRETTE

Steps:

• Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and whisk in oil in a slow stream. Season dressing with salt and pepper.
• Quarter each heart of romaine lengthwise. Trim core at ends. Place 2 quarters on each salad plate. They're served whole, covered with dressing. Halve a few grape tomatoes and place at plates' edge for garnish. Drizzle salads liberally with vinaigrette and serve.

GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER AND GRILLED LEEKS WITH HERBED VINAIGRETTE

Steps:

• For the butter: Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.
• For the steaks: Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter.
• For the vinaigrette: Whisk together the mustard, vinegar, shallots and herbs. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
• For the leeks: Preheat grill. Brush leeks with olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes on each side, until just cooked through. Remove to a platter and drizzle with the vinaigrette.

BLISTERED SHISHITO-PEPPER SALAD WITH CHIVE VINAIGRETTE

Steps:

• Heat a skillet, preferably cast iron, over high. Add peppers and cook, stirring occasionally, until blistered in places but not soft, about 5 minutes. Transfer to a plate.
• In a bowl, whisk together lime juice, vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in oil, then chives. Arrange tomatoes, melon, cucumber, and peppers on a platter. Season with salt, drizzle evenly with vinaigrette, and sprinkle with mint; serve.

CHIVE VINAIGRETTE

Steps:

• In a small bowl, whisk together all the ingredients except the oil.
• Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days.

SALMON, FRESH BLUEBERRIES AND LEMON SALAD WITH CHIVE VINAIGRETTE

Steps:

• Divide salad greens on four salad plates. Tear salmon into medium pieces and arrange on greens. Sprinkle on blueberries. Top with lemon zest. In a jar with a lid, add all vinaigrette ingredients. Shake well. Serve salads chilled with the dressing alongside.

MUSTARD CHIVE VINAIGRETTE

Steps:

• Using a whisk or fork, in a small bowl combine all ingredients except the oil. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified.
• Pour over your favorite salad greens and toss.
• Store remaining vinaigrette in the refrigerator, in a tightly sealed glass jar, for up to one week.
• To warm cold vinaigrette, place jar in a small bowl of hot tap water for a few minutes.