GARLIC BALSAMIC VINEGAR RECIPES
SIMPLE BALSAMIC VINAIGRETTE RECIPE - FOOD NETWORK
Provided by Food Network
Categories condiment
Total Time 10 minutes
Prep Time 10 minutes
Yield about 1 cup
Number Of Ingredients 18
Steps:
- Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
- Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
- If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
- Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
- Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
- If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
AIR-FRYER BRUSSELS SPROUTS WITH GARLIC, BALSAMIC AND SOY ...
Brussels sprouts are quite possibly the best vegetable you can make in an air fryer; the leaves turn brittle and delightfully crunchy. Here they are paired with slivers of garlic, which turn into pungent golden chips as they fry. Then the whole thing is dressed with a mix of balsamic vinegar that’s been simmered until thickened, then seasoned with lime juice for freshness and soy sauce for complexity. Serve this as a side dish, or as snack with drinks; just make sure to have plenty of napkins on hand.
Provided by Melissa Clark
Total Time 20 minutes
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Heat air fryer to 400 degrees, if preheating is necessary.
- Place brussels sprouts in the air fryer basket; drizzle with 1 tablespoon oil and the salt. Fry for 15 minutes, shaking basket or stirring the sprouts halfway through.
- Sprinkle sprouts with garlic. Continue to fry until the garlic is golden brown, another 2 to 4 minutes.
- Meanwhile, in a small saucepan, bring balsamic vinegar to a simmer. Continue to simmer until thickened and starting to look syrupy, adjusting heat as necessary to prevent burning, 2 to 3 minutes. (Keep a close eye on it; it will go from reduced to burned very quickly.) Remove from heat and whisk in 2 tablespoons oil, the lime juice and the soy sauce.
- Transfer brussels sprouts to a serving platter and drizzle with balsamic dressing. Squeeze more lime juice on top to taste.
Nutrition Facts : @context http//schema.org, Calories 155, UnsaturatedFatContent 9 grams, CarbohydrateContent 13 grams, FatContent 10 grams, FiberContent 4 grams, ProteinContent 4 grams, SaturatedFatContent 1 gram, SodiumContent 186 milligrams, SugarContent 5 grams
More about "garlic balsamic vinegar recipes"
AIR-FRYER BRUSSELS SPROUTS WITH GARLIC, BALSAMIC AND SOY ...
Brussels sprouts are quite possibly the best vegetable you can make in an air fryer; the leaves turn brittle and delightfully crunchy. Here they are paired with slivers of garlic, which turn into pungent golden chips as they fry. Then the whole thing is dressed with a mix of balsamic vinegar that’s been simmered until thickened, then seasoned with lime juice for freshness and soy sauce for complexity. Serve this as a side dish, or as snack with drinks; just make sure to have plenty of napkins on hand.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 155 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 155 per serving
- Transfer brussels sprouts to a serving platter and drizzle with balsamic dressing. Squeeze more lime juice on top to taste.
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SPLIT PEA SOUP WITH BALSAMIC VINEGAR RECIPE - PUREWOW
You already know about our not-so-secret love for split pea soup—it’s not a looker, but wow, does it taste good. Now, up your soup game with this recipe for split pea soup with balsamic vinegar from Abra Berens’s new cookbook, Grist. It’s topped with homemade chili oil and...
From purewow.com
Reviews 5.0
Total Time 1 hours
Calories 416 calories per serving
From purewow.com
Reviews 5.0
Total Time 1 hours
Calories 416 calories per serving
- 1. Make the Chili Oil: In a medium saucepan or skillet, heat the oil over medium heat until it begins to shimmer, about 1 minute. Remove from the heat, add the pepper flakes and let steep for 5 minutes. 2. Make the Lemon-Parsley Mojo: In a small bowl, combine the olive oil, lemon juice and zest, parsley and salt to make a chunky, oily paste. 3. Make the Split Pea Soup: In a medium pot, heat a glug of oil over medium heat. Add the onion, garlic, anchovies and a big pinch of salt and sweat until soft, 5 to 7 minutes. 4. Add the wine or cider and simmer until reduced by half. Add the split peas, potato, carrots and 8 cups of water; bring to a boil. Lower to a simmer and cook until the peas and vegetables are tender, 20 to 25 minutes. You can either leave the soup loose and chunky or blend it with an immersion blender to make it smooth. Adjust the seasoning as desired. 5. To serve, dish the soup into individual bowls and top each with a dollop of sour cream, a splash of balsamic vinegar, a spoonful of chili oil and a swirl of lemon parsley mojo.
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SPLIT PEA SOUP WITH BALSAMIC VINEGAR RECIPE - PUREWOW
You already know about our not-so-secret love for split pea soup—it’s not a looker, but wow, does it taste good. Now, up your soup game with this recipe for split pea soup with balsamic vinegar from Abra Berens’s new cookbook, Grist. It’s topped with homemade chili oil and...
From purewow.com
Reviews 5.0
Total Time 1 hours
Calories 416 calories per serving
From purewow.com
Reviews 5.0
Total Time 1 hours
Calories 416 calories per serving
- 1. Make the Chili Oil: In a medium saucepan or skillet, heat the oil over medium heat until it begins to shimmer, about 1 minute. Remove from the heat, add the pepper flakes and let steep for 5 minutes. 2. Make the Lemon-Parsley Mojo: In a small bowl, combine the olive oil, lemon juice and zest, parsley and salt to make a chunky, oily paste. 3. Make the Split Pea Soup: In a medium pot, heat a glug of oil over medium heat. Add the onion, garlic, anchovies and a big pinch of salt and sweat until soft, 5 to 7 minutes. 4. Add the wine or cider and simmer until reduced by half. Add the split peas, potato, carrots and 8 cups of water; bring to a boil. Lower to a simmer and cook until the peas and vegetables are tender, 20 to 25 minutes. You can either leave the soup loose and chunky or blend it with an immersion blender to make it smooth. Adjust the seasoning as desired. 5. To serve, dish the soup into individual bowls and top each with a dollop of sour cream, a splash of balsamic vinegar, a spoonful of chili oil and a swirl of lemon parsley mojo.
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BALSAMIC VINAIGRETTE RECIPE - EPICURIOUS
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From epicurious.com
Reviews 5
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Reviews 5
- In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.
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From foodnetwork.com
Reviews 3.6
Total Time 55 minutes
Category main-dish
Cuisine italian
Reviews 3.6
Total Time 55 minutes
Category main-dish
Cuisine italian
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