Blend vinegar, mustard, garlic powder, white pepper, salt and tarragon. Stir in extra virgin olive oil. Let dressing stand 2 hours, then refrigerate. Use as much as is needed, refrigerating remainder for use as needed up to 2 weeks. Makes 2-3 cups.
Measure and combine all ingredients together, blending well.
Twist: Red skin potato salad, or marinade for vegetable salad of tomatoes, onion, yellow squash, zucchini, bell peppers and mushrooms. Dry herbs can be added to this vinaigrette: basil, thyme, oregano, and Tarragon.
To spice it up add crushed red chilies, cayenne pepper, chili powder, jalapenos, or use Harissa Olive Oil.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line store
To make this vinaigrette, measure and combine all the ingredients together including the oils and blend very well.
Twist: Great for sub sandwiches. Pairs well salad of romaine, fresh tomatoes and shredded Parmesan cheese and some raw vegetables. Excellent marinade for chicken or pork.
Try with a white balsamic vinegar for a slightly sweeter version. Added flavor with an infused oil would complement this dressing
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line store:
Tear lettuce into bite-size pieces and place in large bowl. Add green onions, cucumber, tomatoes, pepper, radishes, parsley, cheese, and olives. Combine oil, vinegar, and garlic, and season to taste with salt and pepper, blending well. Pour dressing over salad just before serving and toss lightly but thoroughly.
Twist: Use Traditional Balsamic Vinegar, or for a crisper flavor use a White Balsamic -- plain or flavored.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line store:
Measure all ingredients together and blend everything EXCEPT the cheese. Crumble this well and mix in by hand. If you blend it, the vinaigrette will become creamy.
Twist: Add tomatoes, cucumber slices or red onions. Also pairs nicely as a topper for grilled steak, or chicken wings
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line store
Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl. Add the thinly sliced onions and toss to coat and set aside.
Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat. With a pastry brush, lightly brush both sides of each slice of bread with the EVOO. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).
While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice. Allow the bread to cool completely, then begin layering by adding a slice of avocado. Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper. Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.
Twist: Flavored olive oil would add an extra POP of flavor to this dish. Tuscan Herb, House Blend, Rosemary. For an added flavor and a kiss of sweetness use a balsamic reduction to the top!
Recipe Notes
The following items are available at The Olive Twist stores and on-line store.
