what is a good vinaigrette recipe for meat?

Question

So whats a good one for meat? preferably chicken? it could be for other meats too.

I also need a french recipe without fruits in it. it has to have nut, herbs, and vinaigrette in the recipe, so way. only fruits i can use are lemon and lime. thanks

Answer 1

For fish;
Dijon Lemon Vinaigrette Marinade
2/3 cup evoo olive oil
1/3 cup lemon juice
1/4 cup Dijon mustard
2 tablespoons capers (optional)
2 tablespoons chopped fresh dill (or 2 teaspoons dried)
salt and black pepper to taste
In a large mixing bowl whisk together olive oil, lemon juice, mustard, capers and dill. Season to taste with salt and pepper. Hold in the refrigerator (for up to two weeks) until ready to use.

For chicken
Raspberry (or strawberry) Vinaigrette
3 c. white vinegar
2/3 c. salad oil
1 scallion
Honey to taste
Juice of 10 raspberries or 5 strawberries
Poppy seeds (amount of preference)

Combine all ingredients. Refridgerate at least 1 day prior to use.

Beef;
1/4 cup fresh squeezed lemon juice
1 whole lemon peel sliced
1/4 small onion, minced (almost liquid)
1/4 cup Worcestershire sauce
2 tablespoons aged balsamic vinegar
2/3 tablespoon extra virgin olive oil
2 garlic cloves peeled and pressed through a garlic press

Combine all ingredients in a small bowl, place in a plastic ziploc bag.
Pour the marinade over beef seal ziplock bag and let marinate for minimum of 3-4 hours.
Grill meat as desired.

SALAD WITH FISH, RUCOLA, PINE NUTS AND HERB VINAIGRETTE
2 tuna filets
Arugula
3-4 tblsp pine nuts
2-3 tblsp freshly chopped herbs, I used thyme, rosemary and parsley
½ finely chopped clove of garlic
1 ½ - 2 tblsp lemon juice
½ -1 tsp salt
Black pepper
1 ½ -2 dl olive oil
Chop the herbs and the garlic finely or run them in a mixer or blender. Mix them with lemon juice, salt, pepper and olive oil and stir well.
Steam the fish and when it is ready, you divide it into smaller pieces that you put in a bowl. Pour the vinaigrette over the fish and let it marinate for about 1 hour.
Rinse the arugula and toast the pine nuts in a skillet.
Put the arugula in a bowl and add the fish, the pine nuts and the vinaigrette. Mix it carefully and serve!

Answer 2

The french actually use a lot of lemon in their sauces and dressings. Here's a vinegrette I often make at home.

Fishwives Dressing:

1 clove garlic, minced
3 T lemon juice
1 T dijon mustard
2 T chopped chives
1 cup good vegetable oil
1/2 tsp kosher salt
1/2 tsp fresh ground pepper

Shake until all ingrediants are well integrated. Season to taste. You can also use red or white wine vinegar instead of lemon juice. I use this with butter lettuce and shaved parmesan or aged jack cheese.