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Tips & Recipes
• How to :
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- Cooking with Pesto
- Making a Basic Salad Dressing
• Savoury recipes
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- Honey Braised Lamb Shank
- Honey Grilled Chicken Wings
- Lavender & Honey Bread
- Pasta Arrabbiata
- Pasta Bellini
- Pasta Bolognese
- Pasta Minestrone Soup
- Penne with Chicken Mushrooms
- Tuna Pasta Salad
- Tomato Penne
- Macaroni & Cheese
- Pesto & Cheese Chicken Rolls
- Spaghettini Sardines
- Sausage & Capsicum Pasta Bake
- Fried Spaghetti
- Spicy Shrimp Spaghetti
- Tofu with Five Spices Honey Glaze
- Tuna Pasta with Tomato & Vegetables Sauce
• Sweet recipes
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- Ginger, Lemon & Honey Tonic Drink
- Honey Coated Banana Fritters
- Jam Tarts
- Strawberry Jam Muffins
Making a Basic Salad Dressing  
Making your own salad dressing, or vinaigrette, is easy, delicious, and much healthier than using processed ready-made sauces. This dressing keeps well, and may be prepared in advance and refrigerated in larger quantities for regular use. To make more, simply multiply the following quantities proportionally.

1 large salad bowl (4-6 servings):
• In an empty salad bowl, place 1 tablespoonful of balsamic vinegar
• Add 3 tablespoonfuls olive oil to the bowl, stirring
• Season the mixture with one pinch of table salt and one pinch of thinly ground black pepper
• Add your salad inside the bowl and toss the contents until the entire salad is covered with a thin layer of vinaigrette. Make sure that you only start tossing shortly before the salad is ready to serve, as the acidity of the vinegar will ‘attack’ some ingredients, especially lettuce leaves, if left for too long.

Tip: for an additional twist, start by placing a teaspoon of Dijon mustard into the bowl before adding the rest of the vinaigrette ingredients.

salad
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