October 2011: Creamy Horseradish Vinaigrette
October's Featured Recipe: Creamy Horseradish Vinaigrette
Our beet salad is made by putting mixed greens, diced cooked red beets and crispy bacon pieces in a large metal mixing bowl. The dressing below is drizzled around the sides of the bowl. The greens, beets and bacon mixture is tossed so all the ingredients are just lightly coated with the dressing. We then add diced Granny Smith apples and toss to coat them as well. The salad is placed on a chilled plate and topped with a small drizzle of additional dressing and fresh goat cheese.
Ingredients: |
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1 cup Rice Vinegar |
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3 cups Olive Oil |
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5 Tbsp. Fresh Horseradish, grated |
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4 Tbsp. Red Onion, diced |
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2 Tbsp. Fresh Tarragon, rough chopped |
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1 Tbsp. Kosher Salt |
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1 Tsp. Ground Black Pepper |
Directions:
- Add all ingredients in a food processor. Blend until smooth.
- Slowly add oil in a thin stream, until dressing is emulsified.
- Store in air-tight container in the refrigerator until needed.
Yields approx. 1 Quart.
