Vinaigrette to use with Botanical Pantry Greens By Executive Chef Serge Belair
Ingredients:
Choose Botanical Pantry
Maple-Balsamic Vinaigrette
- 1/2 cup balsamic vinegar
- 1/4 cup maple syrup
- 2 tablespoon Dijon mustard
- 1 cup of extra virgin olive oil
- Salt and pepper to taste
Directions:
- Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender. Pulse to combine,
- Then add the olive oil in a steady stream with the motor running.
- Finish with salt and pepper to taste and enjoy, Keeps up to a month in the refrigerator.
Serge Robert Belair
Executive Chef - Edmonton Convention Centre
Caesar Salad Dressing
Ingredients:
- 2-3 Garlic Cloves
- 2Tbsp Mayo + 1T + 1/2 tsp sugar
- 2Tbsp Olive oil
- 2Tbsp Lemon juice
- 1Tbsp Worchestier sauce
- 2 drops Tobasco
- fresh ground pepper
- 1/2 cup Parmesan
- 1 tsp red wine vinegar
