Appetizer
Salad dip with three types of Zucchi 100% Italian Extra Virgin Olive Oil vinaigrette dip
4
people
–
(cooking time)
20′
(total time)
Difficulty
Easy
Ingredients
Carrots | 4 |
Red Pepper | 1 |
Yellow Pepper | 1 |
Celery | 1 head |
Cucumbers | 2 |
Radishes | 8 |
100% ITALIAN EXTRA VIRGIN OLIVE OIL | |
MODENA BALSAMIC VINEGAR IGP | |
WHITE WINE VINEGAR | |
APPLE CIDER VINEGAR | |
Whole-grain Mustard | 1 spoonful |
Liquid Honey | 2 spoonfuls |
Fresh Ginger | to taste |
Lemon | 1 |
Salt and Pepper | to taste |
Instructions
Vinaigrette is an emulsion of oil and vinegar, excellent for dressing meat and fish, as well as vegetables. The basic recipe uses 2/3 oil and 1/3 vinegar, thoroughly emulsified to form a uniform sauce.
In balsamic vinegar vinaigrette, this special vinegar is simply used instead of the wine vinegar included in the basic recipe. Place 2 spoonfuls of Zucchi PGI Modena vinegar in a large bowl and dissolve a pinch of salt in it with the aid of a hand whisk. Emulsify with Zucchi 100% Italian extra virgin olive oil, dribbling it in. Keep whisking until the vinaigrette has a uniform consistency, then add salt and pepper to taste.
To make the mustard vinaigrette, place a spoonful of whole-grain mustard in the bowl, dilute it in two spoonfuls of Zucchi white wine vinegar and season with a pinch of salt and pepper. Dribble in the oil, emulsifying with the hand whisk to obtain a fluid sauce.
For the honey vinaigrette, grate the lemon rind and fresh ginger into a bowl. Then add a pinch of salt and pepper, a spoonful of honey and two spoonfuls of Zucchi cider vinegar. Dribble in the Zucchi 100% Italian extra virgin olive oil, emulsifying with the hand whisk.
Prepare the vegetables for the salad dip. Wash and trim the vegetables. Peel the carrots and cucumbers. Remove the seeds from the peppers and the leaves from the radishes. Cut the carrots, peppers, celery and cucumbers into strips. Stick toothpicks into the radishes.
Arrange the vegetables on a plate or in a glass. Place three small bowls containing the three vinaigrettes next to the salad vegetables and serve immediately.
In balsamic vinegar vinaigrette, this special vinegar is simply used instead of the wine vinegar included in the basic recipe. Place 2 spoonfuls of Zucchi PGI Modena vinegar in a large bowl and dissolve a pinch of salt in it with the aid of a hand whisk. Emulsify with Zucchi 100% Italian extra virgin olive oil, dribbling it in. Keep whisking until the vinaigrette has a uniform consistency, then add salt and pepper to taste.
To make the mustard vinaigrette, place a spoonful of whole-grain mustard in the bowl, dilute it in two spoonfuls of Zucchi white wine vinegar and season with a pinch of salt and pepper. Dribble in the oil, emulsifying with the hand whisk to obtain a fluid sauce.
For the honey vinaigrette, grate the lemon rind and fresh ginger into a bowl. Then add a pinch of salt and pepper, a spoonful of honey and two spoonfuls of Zucchi cider vinegar. Dribble in the Zucchi 100% Italian extra virgin olive oil, emulsifying with the hand whisk.
Prepare the vegetables for the salad dip. Wash and trim the vegetables. Peel the carrots and cucumbers. Remove the seeds from the peppers and the leaves from the radishes. Cut the carrots, peppers, celery and cucumbers into strips. Stick toothpicks into the radishes.
Arrange the vegetables on a plate or in a glass. Place three small bowls containing the three vinaigrettes next to the salad vegetables and serve immediately.
