Roses Vinaigrette Recipes

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Rose's Vinaigrette image

All the green salads we had while growing up were dressed with my mother's vinaigrette. Make it in a jar with a lid, and store it in the refrigerator. From the book "Mad Hungry," by Lucinda Scala Quinn. (c) 2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 1 cup

Number Of Ingredients 9

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  • In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.
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In a dry frying pan over medium-high heat, add cut asparagus and cook, stirring, for 4-5 minutes or until tender. Remove from pan and place in an ice bath until ready to use (see note). In a small jar or a measuring cup, combine rosé wine, olive oil, vinegar, honey, mustard, salt, and pepper. Whisk or shake to combine.
See details


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