A homemade vinaigrette is
versatile and changeable.

ANNABEL COHEN
Special to the Jewish News

T

here are those who swear by Italian dressing. Not
just for salads, either.
It's often used as marinade as well. Many a chick-
en breast has soaked before grilling. And there's a
good reason for it, too. The lemon, vinegai-, or wine (not the
oil) in the marinade breaks up the muscle of the meat for a
softer, more tender texture. Herbs and spices impart flavor to
foods. The oil offers flavor and a nonstick quality to cooked
meats and something called "mouth-feel" to salads and cold
dishes.
Vinaigrettes are easy to make. They can be simple — vine-
gar and oil — or complex, with special nut oils and flavored
vinegars as well as any assortment of spices and herbs.

VINAIGRETTE
3/4 cup olive oil
1 t. fresh minced garlic or 1 T. roasted
garlic
1/4 cup red wine vinegar
2 T. fresh lemon juice
1 T. grainy mustard (any kind)
1 t. dried oregano
1 t. dried tarragon
1 t. kosher salt
1/2 t. fresh ground black pepper
3 T. capers
Pour ingredients into a jar with a
tight-fitting lid and store for up to one
month. Makes 1 1/2 cups.

The following recipe for vinaigrette is one you should copy
and tape to an inside cupboard. It's that good. Splash it on
your salad if you must, but realize the potential for this staple
dressing.
Keep in mind, that everything you change — add or delete
— will make this an entirely different sauce. Change the red
wine vinegar to balsamic. Use champagne instead of vinegar
and change the lemon juice to orange juice for a light fruity
dressing.
Skip the mustard and add a couple of tablespoons of rasp-
berry preserves for raspberry vinaigrette. Add fresh cilantro
and substract tarragon. Use all lemon (no vinegar) and it's
Middle Eastern. Fresh ginger, sugar, rice vinegar, soy sauce, a
spoonful of sesame oil and sesame seeds (no mustard or
herbs), and it's Asian.
Don't be shy.

MARINATED BUFFALO
MOZZARELLA
1 pound. fresh Mozzarella balls
packed in water
1/2 cup kalamata or other good
quality olives
1/2 cup fresh minced parsley or basil
2 T. lightly toasted pinenuts
Vinaigrette
Slice cheese into about 6 slices per
cheese ball. Overlap cheese slices on
medium platter or other serving or
storing dish. Shake the vinaigrette well
and drizzle about one-third over the
cheese slices.

Cover the platter with plastic wrap,
refrigerate and marinate for up to two
days. Remove the cheese from the
refrigerator and allow the cheese to
come to room temperature, about an
hour. Arrange olives over the cheese
and sprinkle with parsley or basil and
pinenuts. Serve alone as an appetizer,
or over fresh greens as a salad. Makes
20 servings.

MARINATED STEAK WITH
WATERCRESS
Eqaully good with chicken breast or
any cut of lamb.

watercress . — one bunch for 2
steaks
1 inch-thick (or thicker) rib,
London broil or other steak
(about 10 oz. per person, or
more)
vinaigrette
Discard thick stems from water-
cress, leaving thinner stems attached
to the leaves. Place steaks in a non-
reactive bowl or dish large enough
to hold steaks. Shake the vinaigrette
and pour some over the steaks (fig-
ure about 1/4 cup per steak). Allow
the steak to marinate for 4 hours or -
up to 2 days, turning once a day
during the marinating.
Grill the steaks: Heat grill to very
hot and set rack 5 to 6 inches over
glowing coals. Grill about 3-5 min-
utes on each side for medium-rare,
or more if the steaks are very thick
(Alternatively, grill steak in a hot,
well-seasoned ridged grill pan over
moderately high heat.) Serve hot,
garnished with watercress and with
vinaigrette on the side.

VEGETABLE MELANGE
VINAIGRETTE
12 small new or red potatoes,
unpeeled.,. halved
24 baby carrots (peeled)
1/2 pound green beans or haricots
verts (thin French green beans),
trimmed but left whole
3 small zucchini, sliced diagonally
into 1/2-inch slices
1 head cauliflower, cut into flo-
rets, long stems trimmed
36 approx. grape tomatoes
1 cup fresh chopped parsley
Have ready a colander in the sink.
Bring a large pot of water to a boil
over high heat. Cook potatoes until
tender, about 12-15 minutes. Using
a large slotted spoon, remove the
potatoes to the colander and rinse
with cold water and drain very, very
well (you may blot them with paper
towel if they appear very wet).
Arrange the potatoes in the center
of a platter.
Bring the water to a boil again
and blanche-the remaining vegeta-
bles, one at a time until al dente .
(cook for about a minute or two
each, except carrots which require
more cooking time). Arrange the
vegetables in groups around the
potatoes. Shake the vinaigrette and
pour about half over the vegetables
(if you like your vegetables dressed
more, add more dressing or serve
some on the side). Serves 12, very
generously.
VINAIGRETTE page 76

3/1
2002

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