Red Wine Vinegar
3 recipes found
Persimmon Salad With Glazed Walnuts and Feta
Here, firm Fuyu persimmons are used in a most satisfying seasonal salad that’s fairly easy to put together. First, you mix up a simple vinaigrette that gets a touch of sweetness from balsamic vinegar (a drop or two of honey wouldn’t be out of place). Then, it’s all tossed with chicories, like radicchio, curly endive or escarole, and homemade glazed walnuts and the result really feels like and looks like fall. Similar salads sometimes add blue cheese, but feta suits this one beautifully. And, if you can’t get persimmons, use pears.
Seared Scallops With Tomato Salad
A perfectly seared scallop needs little more to taste complete. A squeeze of lemon is sufficient, but if you want a stellar partner to balance the sweet saline bite of caramelized sea scallops, make this tomato salad of tomato salads dressed with an acidic, savory vinaigrette inspired by mignonette, the classic accompaniment to raw oysters. It’s dotted with minced shallot to carry tomatoes and earthy spring mix — and scallops, of course — to umami heights.
Chile-Garlic Steak and Zucchini
Umami-rich rich steak and mild yet hearty zucchini are paired with a simple sauce that works to enhance both. First the steak is sliced thin, then cooked hot and fast. One side is cooked a little longer to brown and caramelize, while the other has just brief contact with the skillet to keep the steak medium-rare. The zucchini is cooked similarly, steaming in its own moisture until tender yet still somewhat firm. A bright, slightly spicy, tangy sauce is drizzled over, with a handful of refreshing mint to finish. Serve as is, or pair with chunks of baguette, roasted potatoes or a lightly dressed green salad.