Rosemary Vinaigrette (Vinagreta con Romero)
Recipe: #18956
May 11, 2015
Categories: Mexican, One-Pot Meal, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, Low Sodium, No Eggs Non-Dairy, Sugar-Free, Vegan, Vegetarian, Oil, Herbs, Salad Dressing, more
"Adapted from Mexican Family Cooking. The soaking step is optional. Good with a simple lettuce salad. Cooking time is chilling time. Yields 1 cup"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (35.8 g)
- Calories 241.1
- Total Fat - 27 g
- Saturated Fat - 3.7 g
- Cholesterol - 0 mg
- Sodium - 291.6 mg
- Total Carbohydrate - 0.2 g
- Dietary Fiber - 0.1 g
- Sugars - 0 g
- Protein - 0 g
- Calcium - 2.2 mg
- Iron - 0.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Cover rosemary with hot water and soak about 3 minutes. Drain. This step is optional.
Step 2
Place rosemary in a jar with a lid.
Step 3
Add remaining ingredients.
Step 4
Shake well.
Step 5
Refrigerate for at least 1 hour.
Step 6
Strain before using.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the oil, use a light, flavorless oil such as vegetable, sunflower, or grapeseed.
- For the vinegar, a light, mild vinegar such as white wine vinegar, champagne vinegar, or apple cider vinegar is recommended.
- Substitute thyme for rosemary: This substitution will add a slightly different flavor to the vinaigrette, as thyme has a more herbal flavor than rosemary. It will still provide a great flavor to the salad.
- Substitute olive oil for the oil: Olive oil is a healthier option than other oils, and it will add a slightly different taste to the vinaigrette. It will still provide a great flavor to the salad.
Lemon-Thyme Vinaigrette Replace the rosemary with 1 teaspoon of fresh thyme leaves and replace the vinegar with 1/4 cup of freshly squeezed lemon juice.
Grilled Vegetable Salad: A delicious and healthy salad made with grilled vegetables like eggplant, peppers, and zucchini, and served with a flavorful Rosemary Vinaigrette. The smoky flavor of the grilled vegetables pairs perfectly with the tangy vinaigrette, creating a delicious and satisfying meal.
Herb-Roasted Potatoes: A simple side dish that pairs perfectly with the Grilled Vegetable Salad. Roasted potatoes are tossed with rosemary, garlic, and olive oil and then roasted until golden and crispy. The herbs and garlic add a delicious flavor to the potatoes, and the roasted potatoes provide a nice contrast to the grilled vegetables in the salad.
FAQ
Q: How long should I chill the vinaigrette?
A: Refrigerate for at least 1 hour before using. The longer you chill it, the more the flavors will meld together.
Q: What types of vinegar can I use?
A: You can use white wine, champagne, apple cider, or red wine vinegar. Balsamic vinegar can also be used, but it will add a more intense flavor.
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Fun facts:
The rosemary herb has been used in cooking for centuries. It has been said that the ancient Greeks and Romans used rosemary as a symbol of love and loyalty. In the 16th century, Queen Elizabeth I was known to use rosemary in her cooking and even had it planted in her garden.
The Mexican version of this vinaigrette is said to have been created by the famous chef and restaurateur, Rick Bayless. He has been credited for introducing the flavors of Mexican cuisine to the United States.