Tag: vinaigrette

Figs and Macadamia Salad with Parmesan Vinaigrette by Gordon Ramsay

A simple yet luscious salad made with fresh figs, macadamia nuts and tossed with a Parmesan pink peppercorn dressing. The combination of fresh sweet figs and rich creamy macadamia nuts are a match made in heaven. You can swap out figs for plums, pecans for macadamias, and add in some avocado and prosciutto if desired. The recipe is really versatile. I would always go with freshly grated Parmesan as it brightens the flavour of the vinaigrette and adds depth and a great texture to the salad too. Of course you can use pregrated Parmesan, but stay away from the tasteless powdered one.

1 Handful of arugula leaves
1/2 Red onion, sliced
4-6 Figs, quartered
40 g Parmigiano-Reggiano, finely grated
2 tbsp White balsamic vinegar
3 tbsp Olive oil
1 tbsp Macadamia oil
Peppercorns, crushed
Macadamia nuts
Parmigiano-Reggiano

Arrange the arugula leaves, red onion slices and quartered figs on a platter. Use a stick blender to process the grated Parmesan, white balsamic, olive oil and macadamia oil until smooth and emulsified.
Drizzle the dressing over the figs then top with the macadamia nuts or/and Parmesan and crushed peppercorns to finish.

Plum Arugula Salad with Maple Curry Vinaigrette by Gordon Ramsay

Fresh and peppery arugula is topped with ripe, juicy plums, grape tomatoes, spiced pumpkin seeds and toasted pine nuts with a maple curry vinaigrette. Simple, delicious and flavourful–what’s not to love? If desired, add a salty, creamy and chunky blue cheese or a few slices of mild, soft rinded uniquely tangy goat cheese to make it more satisfying and exciting. I used red plums here, but it would work with most plums.

Curry Vinaigrette
60 ml Apple cider vinegar 1 Small shallot, minced 1 tsp Fresh ginger, peeled and minced 1 1/2 tsp Curry powder 1 tbsp Maple syrup 90 ml Extra-virgin olive oil 3/4 tsp Salt	3-4 Plums, cut into wedges 100 g Grape tomatoes, halved 70 g Arugula Fresh herbs, optional 2 tbsp Spiced pepita 2 tbsp Dry toasted pine nuts

Combine ACV, shallot, ginger, curry powder, and honey in a blender. Let stand 15 minutes for curry powder to bloom. Process on high speed until smooth, about 1 minute. With blender running on low speed, slowly drizzle in olive oil until emulsified. Season with salt, and set aside.
Arrange tomatoes, plums, arugula and fresh herbs if using, in a large serving platter. Drizzle 2-3 tablespoons of dressing over and sprinkle with some pepita and pine nuts.

Watermelon Caprese Skewers with Basil Vinaigrette by Gordon Ramsay

Traditional Caprese salad is made with sweet ripe tomatoes and originates from the Isle of Capri, Italy. This is a fun twist on the traditional Caprese salad using watermelon instead of tomatoes. It is super easy to put together and makes an easy last-minute appetizer.

	Basil Vinaigrette
1 Mini watermelon 20 Bocconcini 50 g Parma ham Basil leaves Salt and pepper to taste	1 Shallot, peeled and chopped 1 bunch Basil leaves 1 Garlic clove 1/2 Green chilli pepper, deseeded 70 ml Olive oil 2 tbsp White balsamic vinegar 1 tsp Sea salt

Place all the ingredients for the vinaigrette in a blender and give them a quick whiz until the mixture is smooth. Chill until ready for use.
Cut the watermelon into 3 inch rounds and use a melon baller to scoop out as many balls as possible.
Thread watermelon balls, bocconcini, Parma ham and basil leaves onto 10 skewers. (or 6 skewers and serve the rest in a bowl). Season with salt and pepper. Serve, drizzle with prepared basil vinaigrette.