Tag: vinaigrette

Strawberry Champagne Vinaigrette — The Skinny Fork by Gordon Ramsay

With Valentine’s Day on the horizon, I thought it would be fun (and delicious) to make a pink salad dressing. Not just any dressing though, something lightened up and perfect as we come into the end of the cold winter months. Maybe using spring inspired flavors will inspire the warmer weather!

So what makes the dressing pink? Strawberries of course! Strawberries are the base of this vinaigrette, and to be honest, they’re the secret to this dressing as well. The large amount of strawberries used here is what keeps this vinaigrette lightened up and low in calories.

Hokkaido Capsicum Salad with Pomegranate and Ginger Pumpkin Vinaigrette by Gordon Ramsay

This is a healthy, colourful autumn salad, featuring the fresh flavours of Hokkaido pumpkin, green capsicum and pomegranate. The ginger pumpkin vinaigrette prepared with avocado oil and sweetened with date syrup takes just minutes to prepare and will make any autumn salad pop with flavour.

Ginger Pumpkin Vinaigrette	Salad
100 g Roasted hokkaido pumpkin puree ©angiesrecipes 60 ml Avocado oil or extra virgin olive oil 60 ml Apple cider vinegar 3-4 tbsp Water 1 tbsp Flat leaf parsley 1 clove Garlic 1 Small chilli pepper 1 tbsp Date syrup or maple syrup 1 tbsp Chopped peeled fresh ginger 1/2 tsp Black salt Large pinch of freshly ground black pepper	600 g Organic Hokkaido pumpkin, roughly grated 1 Green capsicum, halved, deseeded, thinly sliced 1 handful Arugula leaves Seeds from 1/2 Pomegranate Candied walnuts & Brazil nuts (thanks, Abbe!)

Place all the dressing ingredients in the cup of an immersion blender, and process until emulsified. Adjust the seasoning. Chill until ready for use.
Wash the pumpkin thoroughly and dry with a clean kitchen towel. Roughly grate the pumpkin into a large mixing bowl.
Wash and dry capsicum. Half, deseed and thinly slice the capsicum. Add to the grated pumpkin together with arugula leaves and pomegranate seeds.
Add half of the dressing to the salad and toss to coat. Transfer the salad to a serving platter, garnish with candied nuts and serve with the remaining pumpkin vinaigrette at the table.

Roasted Beet & Butternut Squash Salad (With Beet Infused Vinaigrette) — The Skinny Fork by Gordon Ramsay

I love beets.

And the saddest part is that I went most of my life so far without knowing that. It was just in the past 5 years or so that I came to realize that I love them. I had some roasted beets on a salad and immediately fell in love. Tender and full of flavor with such minimal effort? Sign me up!

Another thing I love about beets? Their amazing natural color. Generally when cooking beets, I find myself discarding the juices. Today though? I got the notion to reuse those juices along with some olive oil to make one of the best and simplest vinaigrettes that I’ve ever had.