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How To make Asparagus with Hazelnuts & Tarragon Vinaigrette
1 lb Fresh asparagus, trimmed
1/4 c Minced shallots
3 tb Tarragon-white wine vinegar
4 ts Chopped fresh tarragon OR
1 1/4 ts Dried tarragon
1 ts Dijon mustard
7 tb Hazelnut oil, walnut oil
-or olive oil 4 c Baby lettuces or inner
-leaves of curly endive 1/4 c Hazelnuts, toasted, husked,
-coarsely chopped Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is cresp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper. Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts. From The Loire Valley Bon Appetit/May 94 Typed by Didi Pahl
How To make Asparagus with Hazelnuts & Tarragon Vinaigrette's Videos
Jamie Oliver's principles for superb salads
Principles of superb salads. Video taken from Jamie's app jamieshomecookingskills.com
Making Chicken Citrus Salad with Honey Mustard Vinaigrette Dressing | Amy Roloff's Little Kitchen
It’s in the middle of winter and it's the citrus fruit season. Having grown up in Michigan, citrus seemed to be a big thing during winter. Whether in salads, orange slices sprinkled with powdered sugar and cinnamon or just eating them by themselves. Citrus is bright and fresh. So, I was thinking about spring and grilled chicken, citrus, crisp lettuce with a light dressing came to my mind. Spring is on its way.
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#amyroloffslittlekitchen #amyroloff #ChickenCitrus #Salad #HoneyMustardVinaigrette #Dressing
Easy Salad To Make This Summer | Ereka Vetrini
Recipe below! SUBSCRIBE to my channel for more easy recipes like this one!
Salad Ingredients:
4 zucchini sliced thin
1/2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1 bundle asparagus shaved
3/4 cup fresh mint
1 avocado diced
1 cup thawed frozen peas
5 ounces mixed greens
3 ounces arugula
1/4 cup crushed hazelnuts
2 ounces ricotta salata shaved
Tarragon Dressing Ingredients:
4 tbsp fresh tarragon
3 tbsp honey
1/2 cup olive oil
1 tbsp apple cider vin
1/2 small shallot
1 orange juiced
1/2 tsp salt
Brazilian Limonada (Brazilian Lemonade) Ingredients
4 peeled limes (remove as much of the pith as possible)
3 cups cold filter water
1/4 cup mint
6 ounces of condensed milk
2 cups ice
6-8 ounces rum or cachaca
Salad & Salad Dressing Instructions:
-Heat the grill to medium-high, coat zucchini with olive oil and season with salt and pepper.
-Grill zucchini slices for 2 minutes on each side
-Use a peeler to shave asparagus into ribbons
-Add all of the salad ingredients to a large serving bowl.
-Add all of the dressing ingredients to a blender and blend until smooth
-Just before serving, top salad with dressing and toss well.
Brazilian Limonada Instructions:
-Add peeled limes, mint and water to a high speed, powerful blender. Blend for 30 seconds.
-Strain through a fine meshed sieve or cheese cloth.
-Add liquid back to a blender along with condensed milk, ice and rum. Blend until creamy and smooth.
-Pour over ice, top with lime zest and enjoy!!
#shorts #salad #saladrecipe #salads #easyrecipe
Simple Recipe for Champagne Vinaigrette | Fran Berger
And so easy to make: Dijon Mustard, sea salt, champagne vinegar, and olive oil. This recipe was handed down from one chef to another. Nobody really knows who created it, but it is a favorite, and because it’s so simple, it is also portable and quick to whip up at a moment’s notice.
All you need is some Dijon mustard, sea salt, champagne vinegar, and olive oil. When mixed together it becomes a perfect champagne vinaigrette that turns a simple salad into a perfect side for any meal. I recommend using just simple butter lettuce (my favorite) but it’s really perfect on any green. This dressing is so delicious that you need nothing else but a simple green as a vehicle.
Everything is done to taste but it will end up close to the basis for all vinaigrettes - 1 part vinegar to 3 parts olive oil. There aren’t any real measurements more than this guideline. Again, mix to suit your palette.
CREDITS
Make-up Artist:
Moses Sequiera
Set:
Brisighella
Kimberly Wine Vinegars
Grey Poupon Dijon Mustard
Whole foods Market
Whisk, from Williams-Sonoma
Wardrobe:
The Frame Store
Anne Klein
The Anthony Thomas Melillo Collection
Studio Patró
Music:
Thomas Wyman (Sandwich Bite)
Title design, editing:
Ray Wyman
Management:
Brandi Kamenar
S1. Episode 6. Rooftop Garden Asparagus Salad
Join Matt atop of Chez Pascal & The Wurst Ktichen's very own rooftop garden while he makes prosciutto wrapped asparagus salad with hard boiled eggs, toasted hazelnuts, baby greens from the rooftop, grated cheese, and lemon vinaigrette! You can follow him in the process of peeling the asparagus, making the vinaigrette, and beautifying this lovely spring vegetable meal. To use the asparagus to its full potential, the peels are taken and dehydrated to form into a powder.
Lemon Vinaigrette Recipe: (
To boil the perfect egg: (
Our friends from the farm:
-Four Town Farm:
-White Barn Farm:
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For culinary goods:
Check out our website and sign up for our newsletter ( to see what we're up to from more tasty food creations to our Hike and Seek game!
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Special thanks to Larry Ferreira at Hunt's Photo and Video for his help in securing our video equipment.
Another special thanks to J.P. Kavanaugh (Facebook: for composing and playing our theme song.
This video series is made possible through an Adaptation Grant from Commerce RI. #ChezPascal #TheWurstKitchen #Asparagus #RooftopGarden #SpringVegetables #RhodeIsland #Providence #RI
How to Cook Leeks French Style (2 ways) | French Bistro Recipes
Join my online French cooking classes ????????: Cooking leeks french style is easy. Delicious Fresh leeks are cooked in salty water then served with a duo of sauces: French dressing and a creamy cider veloute.
If you ever wonder how to cook leeks or how to eat leeks this easy recipe with leeks will surely help you.
I france the main way to cook leeks is to boil them and serve them with french dressing. you can also add a boiled eggs chopped in small pieces on top of the leeks before serving ifg you like.
Today we are looking at two ways to cook and eat leeks. the classic leeks with french dressing as well as leeks in a creamy veloute.
ingredients based on 4 to 6 leeks ( 2 or 4 people depending on servings)
For the Leeks in French dressing you will need:
4 to 6 fresh small caliber Leeks (ideally from you local market)
then a good amount of french dressing.
To make the dressing:
2 pinch of salt and pepper
2 tablespoon of red wine vinegar (or other vinegar you like)
5 tablespoons of olive oil
For the Leeks with the cider veloute you will need:
4 to 6 fresh small caliber Leeks (ideally from you local market)
Half an onion finely chopped (medium size
10 grams of butter / 1 tablespoon
5 grams / about half a heaped tablespoon of plain all purpose flour
160 ml / half a cup of dry cider
100 to 150 ml / up to half a cup of creme fraiche or heavy whipping cream (depending how how creamy and thin you like the sauce to be.
1 squeeze of lemon juice
salt, pepper to taste.
a pinch of grated nutmeg
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