Category: STARTERS/SIDES

These recipes are suitable for starters or light lunches and in some cases even as side dishes.

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STARTERS/SIDES

Mixed vegetables with coriander and beetroot gel


Add more or different vegetables and serve as a sidedish with Leg of lamb, deboned, rolled and stuffed with rosemary and garlic.

For the beetroot gel, start the day before.

The beetroot gel:
4 large beetroot, grated, to yield 150 ml/5 fl oz beetroot juice
2 tablespoons castor sugar
2 tablespoons ruby port
½ star anise
1 tablespoon wine vinegar
a pinch mustard seeds
2 leaves gelatine, soaked

  • Make the beetroot jelly in advance. Place all the ingredients in a pan except the gelatine and bring to the boil.
  • Pass through a fine sieve then add the gelatine and stir until dissolved.
  • Pour into a container lined with cling film bout 2 cm deep and leave to set in the refrigerator.

The vegetables:
12 baby carrots, trimmed, leave some of the stalks on
4 baby fennel bulbs, thinly sliced
12 small asparagus, trimmed
½ cauliflower, cut into florets
micro salad leaves

The coriander vinaigrette:
3 tablespoons rice wine vinegar
1 teaspoon sugar
pinch salt
4 tablespoons olive oil
½ cup coriander, picked and finely chopped

 

  • Blanch the carrots and fennel until just tender for 3-5 minutes, then refresh in ice water and drain.
  • Blanch the asparagus and cauliflower 1-2 minutes, refresh in ice water and drain.
  • For the coriander vinaigrette, whisk together the vinegar sugar and salt until the sugar is dissolved, then add the oil and whisk until the mixture amalgamates.
  • Stir in the coriander and set aside to intensify the flavor of the coriander.
  • To serve, toss the vegetables in the coriander vinaigrette just before serving.
  • Serve immediately.

 

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STARTERS/SIDES

Bloody Mary jellies


Served with savory puffs filled and goat’s cheese cream

This truly delectable and very sophisticated jelly makes a perfect starter. Those who prefer not to use alcohol, use more tomato juice. The savory puffs can be omitted and instead serve with some cheese crackers.

BLOODY MARY JELLYServes 4

The jelly:
1½/ cups/350 ml tomato juice
⅓ cup/80 ml vodka
1 tablespoon/15 ml Worcestershire sauce (for vegetarians use soy sauce)
1 tablespoon/15 ml lemon juice
a few drops Tabasco, or according to taste
½ tablespoon/3 ml horseradish, freshly grated
celery salt to taste
4 teaspoons/20 ml gelatine powder
½ cup/125 ml water

The savory puffs:
½ cup/125 ml milk
115 g/4 oz unsalted butter, cut into tablespoons
large pinch of salt
1 cup/250 ml flour, sifted
4 large eggs
1 cup/250 ml Gruyère cheese, finely grated
freshly ground pepper
freshly grated nutmeg

Use any leftover savory puffs to fill with cream cheese and chives, leftover fish mixed with some mayonnaise, etc..

The filling:
½ cup/125 ml goat’s cheese, crumbled
2 tablespoons/30 ml light cream cheese
2 teaspoons/10 ml olive oil
1 tablespoon/15 ml of water
1 tablespoon/15 ml fresh lemon juice
1 fresh garlic clove, crushed
salt and freshly ground pepper to taste

The garnish:
a few celery leaves
a few sprigs of cress

For the jelly:

  • Mix all of the ingredients together, except the gelatine. Leave to infuse for about 30 minutes, then strain.
  • Heat about ½ cup/125 ml of the liquid and stir in the gelatin powder until dissolved.
  • Add to the rest of the liquid, pour into shot glasses, big enough for one serving each, and place in the refrigerator for at least three hours to set.

For the savory puffs:

  • Preheat the oven to 200°C/400°F and line 2 baking sheets with parchment paper. 
  • In a medium saucepan, bring the water, milk, butter and salt to a boil.
  • Add the flour and stir it with a wooden spoon until a smooth dough forms.
  • Lower the heat and stir until the dough pulls away from the sides, about 2 minutes.
  • Scrape the dough into a bowl and let it cool for 1 minute. Lightly beat the eggs and add to the dough, a little bit at a time, mixing well before adding more egg.
  • Add the cheese, the pepper and the nutmeg.
  • Transfer the dough to a pastry bag fitted with a 1.3 cm/0.5 in round tip and pipe tablespoon-size mounds onto the baking sheets, 5 cm/2 in apart.
  • Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown.
  • Poke a hole in the base of each puff to let out the steam. Leave to cool until ready to serve

For the savory puff filling:

  • Blend together all the ingredients until creamy, adding an extra tablespoon/15 ml water if necessary.
  • When ready to serve, place a shot glass on each plate and top it with some of the savory puff filling.
  • Pipe the filling into each savory puff and place one on each serving plate with the Bloody Mary jelly.
  • Garnish with a few celery leaves and cress and serve immediately.
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STARTERS/SIDES

Parmesan crisps


Preheat the oven to 170ºC/325º F.

Prepare a baking pan lined with a nonstick baking  sheet.
Finely grate 250 ml/1 cup moist Parmesan cheese  and fill a 6 cm/2½ in ring mold (placed in one corner of the baking sheet), with 15 ml/1 tablespoon of the cheese.  Use your finger to spread the cheese into an even layer. Repeat to make 8 rounds, leaving at least 2.5 cm/1 inch between them.

Bake for 8 to 10 minutes, or until the crisps are a rich golden brown. Remove the pan from the oven and let cool for about 30 seconds for the cheese to firm up.  Carefully remove the rounds with a spatula to a cooling rack.  You can also drape each one over the bottom of a glass to form a basket to fill later on, or roll it around a small container to form a cylinder. Continue to bake the rest.

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STARTERS/SIDES

Spanakopita


Spanakopita (Greek spinach pie) is one of the most popular Greek dishes that is known and loved around the world. This is a very versatile and delicious Greek dish equally suitable for all occasions and is very popular on the mezze menu (a small selection of small dishes, often served at the beginning of multi-course meals in Greece), or on the antipasto platter typically served in Italy.

The spanakopita is typically rolled into individual triangular pies. The main ingredient is of course spinach but a lot of recipes also use feta cheese which is a favourite ingredient in all types of Greek recipes.

Spanakopita

The filling:
45 ml/3 tablespoons pine nuts, toasted
60 ml/¼ cup  olive oil
1 onion, finely chopped
1 bunch spring onions, finely chopped
2 garlic cloves, crushed
1.2 kg/2.6 lbs young Swiss chard, stripped leaves only (discard stalks)
30 ml/ 2 tablespoons chopped dill
125 g/4.4 oz feta cheese, crumbled
50 g/1.7 oz full-fat ricotta cheese
45 ml/3 tablespoons grated parmesan cheese
4 eggs, lightly beaten
3 ml/½ teaspoon grated nutmeg
salt and pepper

12 sheets filo pastry
120 g/4.2 oz butter, melted

  • Cook the pine nuts in a dry, medium sauté pan, over low heat, for about 8 minutes, or until golden brown.  Remove and set aside.
  • Heat the oil in the pan over medium-low heat, then add the onion, spring onions and garlic and cook for 1 minute until softened.  Remove from the pan and set aside.
  • Fill a saucepan half full with water and bring to the boil.  Add some salt and add the Swiss chard.  Cook the chard for about 2 minutes then drain and drop in a bowl of ice water.  (You may have to do this in batches).
  • Drain again, squeezing out as much water as possible, then spread out on a clean tea towel.
  • Add the Swiss chard to a food processor with all the other ingredients except the filo pastry and melted butter.
  • Pulse until everything is reasonably fine but still with some texture.  Set aside until ready to use.
  • Preheat the oven to 180°C/356°F.
  • Unroll the filo dough on a flat surface and using a sharp knife, cut the filo into 7.5 x 28 cm/3 x 11 in strips
  • Take one strip and cover the rest again with a damp towel. With a pastry brush, brush a strip of filo with melted butter.
  • Place a small spoonful of Swiss chard filling 2.5 cm/1 in from the end of the pastry.
  • Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles.
  • Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to go into the oven.
  • Brush the triangles lightly with the butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot.
These may be frozen before baking, putting waxed paper between layers of triangles to keep them from sticking. It is not necessary to defrost the triangles for baking, just bake them for an extra 10 minutes.

 

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STARTERS/SIDES

Roast aubergine with an Asian spiced dressing


Aubergine tastes very good with Asian flavorings.  Try my Asian spice dressing for a delightful new slant on aubergine on it’s own.

ROAST AUBERGINE.jpg

4 medium size aubergine
salt
2 to 3 tablespoons/15 to 45 ml extra-virgin olive oil
8 fresh thyme sprigs
lemon wedges for serving

To reduce the aubergine’s ability to absorb oil, salt the cut flesh and letting it sit for 30 minutes or more. Then drain, rinse, pat dry, and proceed with cooking.

Preheat the oven to 200°C/400°F.

  • Wipe the aubergine clean and slice them in half lengthwise.
  • With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern.
  • Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts.
  • Set aside, cut side down on a draining rack, for 30 minutes.
  • Line a baking sheet with aluminum foil.
  • Rinse the aubergine to get rid of as much salt as possible, then arrange on the baking sheet cut side up, pour the olive oil over and scatter some thyme leaves over every half.
  • Roast for 1 hour. The aubergine flesh will be a deep brown caramel color.
  • Let cool considerably before handling, at least 20 min.
  • If serving as part of an antipasto platter, serve with a lemon wedge for squeezing.

Asian spice dressing
1 teaspoon sesame oil
2 tablespoons oyster sauce
1 tablespoon balsamic vinegar
2 tablespoons peanut oil
1 tablespoon light soy sauce
1 teaspoon mirin
black pepper to taste

In a small mixing bowl, combine all the ingredients well, cover and refrigerate for 1 – 2 hours to allow the flavors to blend. Shake well before using.

 

 

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METHODS STARTERS/SIDES

Roasting and preparing red peppers for antipasto


ROASTING OF RED PEPPERS FOR ANTIPASTO

To roast peppers in the oven (this is my preferred method of roasting peppers), line a baking sheet with aluminum foil and have one or two strong plastic bags ready.

Preheat the oven to 200°C/400°F.  Arrange the peppers on the baking sheet on their sides and roast for 20 minutes, then turn them over and bake for another 20 minutes or until the skins are charred and soft, and the peppers slightly collapsed.  Remove the baking sheet from the oven and with tongs load the peppers into the plastic bags — not more than 4 in a bag — and tie a knot to make it airtight.  This will steam the peppers and will make the peeling of the skin much easier.  Leave to steam for about 15 minutes.

Slice the peppers vertically from top to bottom and open them up. Remove the stems from the top of the peppers and scrape the seeds and ribs from the inside.  Wipe the rest of the seeds off with paper towel. Flip the peppers over to reveal the skin side, then pull off the charred skin. If you want a more charred flavor, you can leave a few small blackened bits on the skin.

Do not seed and skin the pepper under running water because the pepper will loose some of its charred flavor in the process.

Once you’ve peeled and seeded your peppers, you’ll end up with soft, sweet, tasty pepper flesh.

To marinate the roasted peppers for use in Antipasto, you will need:
3 red peppers, roasted, peeled and deseeded
1 or 2 cloves fresh garlic, minced
2 tablespoons/30 ml good quality extra virgin olive oil
coarse sea salt
one or two sprinkles of dried oregano (optional)

  • After you have peeled the peppers, tear the peppers into strips, and place in a bowl.
  • Add the garlic, extra virgin olive oil, salt and oregano (if using) and mix well.
  • Make this a few hours before you serve it so the flavors have time to develop.
  • Use as part of the selection on an antipasto platter, as a side dish, on crostini, in a sandwich or however you choose.
  • Keep any leftover pepper in the fridge for up to 3 or 4 days.
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METHODS STARTERS/SIDES

Marinated mushrooms Italian style


MARINATED MUSHROOMS.jpg

⅔ cup/156 ml extra virgin olive oil
½ cup/125 ml water
1 bay leaf
juice of 2 lemons or 3 tablespoons/45 ml red wine vinegar
3 garlic cloves, crushed
1 large shallot, finely chopped
6 whole peppercorns
good pinch sea salt
2 teaspoons/10 ml each basil and oregano, chopped
pinch of rosemary, finely chopped
pinch of red hot pepper flakes
450 g/1 lb small mushrooms, cleaned

  • Mix together all the ingredients except the mushrooms in a large stainless steel saucepan.
  • Bring to a boil over medium-high heat, then reduce the heat, cover the pan and simmer for 15 minutes.
  • Strain and return to a simmer over low heat.
  • Drop the mushrooms into the simmering marinade, turning them over from time to time, for about 2-4 minutes (depending on mushroom size). If the mushrooms are small enough, remove from the heat after just 1 minute.
  • Remove the pan from the heat and allow to stand, uncovered, while the mushrooms cool in the marinade.
  • After the mushrooms have marinated for a day or two, and the marinade has mellowed, taste and add fresh herbs for an extra layer of flavor if you wish.
  • Serve at room temperature or refrigerate in a plastic container. Refrigerator for up to 3 days.

 

 

 

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STARTERS/SIDES

ANTIPASTO PLATTERS


ANTIPASTA1

 

 

 

 

 

 

 

 

In English, it is called the appetizer course, the French call it the hors d’oeuvre and in Italy, it’s called the antipasto — an exciting way to announce the start of a glorious feast. In true Italian tradition, antipasti are selected for color, flavor, texture and how well the different components work together.  When you start preparing the dish, it truly is a blank canvas and with the help of a few marinated and pickled vegetables, fresh seasonal fruit and vegetables, cured meats, olives, cheese, nuts, and bread of your choice, all beautifully arranged … how can you not create a masterpiece?

Omit the meat, add a few more nuts, and you have a perfect vegetarian starter.

SEARED VENISON ANTIPASTO PLATTER 2

Here are the choices:
breadsticks or focaccia cut into bite size pieces
basil pesto
black olive tapenade 
stuffed green olives
Kalamata olives
Provolone cheese
Camembert cheese
Fontina
Parmesan crisps
Feta
fresh figs
melon
bunches of grapes
cherry tomatoes
spring onions
marinated mushrooms
pickled pearl onions
marinated artichoke hearts (from your supermarket or deli)
sun-dried tomatoes
roasted red peppers
roasted aubergine
Spanakopita
quail eggs

How to boil a quail egg to medium soft: Have ready a bowl of iced water. In a small saucepan, bring some water to a boil, enough to cover the quail’s eggs. (If one of the eggs just happens to be cracked, rub the cracked area with lemon juice or vinegar and lower the egg very gently into the water.) Boil the eggs for 1 minute, remove the pan from the heat and leave in the hot water for 30 seconds. Transfer the eggs to the reserved iced water and leave for 1 minute, then remove and peel.

thinly sliced salami
Prosciutto
anchovy fillets (drained)
nuts (try the Rosemary spiced mixed nuts)

Some basic rules:

  • With any antipasto platter, the quantity of each food item on the platter is a personal choice and is dependent on the number of guests.
  • Use your best judgment to create a balanced and interesting platter.
  • One large tray makes a nice visual impact, but one or more smaller plates will also work.
  • Prepare all the different elements of your platter and refrigerate separate in sealed containers. Assemble the plate just before serving.  Everything will look fresh and crispy.
  • Roll or fold sliced meats for a nice presentation.
  • Cut or shave pieces of cheese.
  • Keep sea salt and a pepper grinder handy for seasoning.
  • Have extra-virgin olive oil and aged balsamic vinegar, or a special vinaigrette ready for drizzling.
  • Consider using small bowls placed on the tray for marinated condiments, nuts or olives.
  • Place bread away from moist veggies and pickles.

Use your imagination and flair to create a beautiful platter of delicious nibbles.

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STARTERS/SIDES

Chicken liver parfait


Serve with figs, grapes and herb salad and whole-wheat bread

Make this silky and rich parfait at least a day in advance if possible so the flavors can fully develop and mature.  Go to the extra trouble with the sieving by pushing the mixture through twice.  This will guarantee the parfait’s smooth and delicate texture.

Chicken liver pave

For the parfait:
1¾ cup milk
400 g/14 oz chicken livers, trimmed
2 tablespoons olive oil
1 medium shallot, finely chopped
1 garlic clove, finely chopped
1 sprig of thyme
3 tablespoons brandy
3 tablespoons port
3 tablespoons of Madeira
50 g/1.8 oz clarified butter*, melted
3 eggs
1 egg yolk
salt and freshly ground black pepper
300 g/10.5 oz butter, melted (to seal the parfait)
balsamic glaze for drizzling

Clarified butter
This is butter that has had the whey and the milk solids removed which allows the butter to be heated to a higher temperature without burning.
To make clarified butter:
Heat the butter in a saucepan over medium heat.  As it melts, the butter will start sizzling as the water evaporates and the butter breaks up in three layers.  A sediment will form in the base of the pan, a froth will form on top and the clear butter in the middle. The sediment on the bottom should not go brown in the process and the froth on top has to be skimmed. Pour the butter through a sieve lined with cheesecloth to trap the milk solids. Store the clarified butter covered in the refrigerator for up to 3 weeks or freeze it for 3 months.
When the recipe calls for foaming butter, do not use clarified butter because the impurities that you remove when clarifying, is in fact, what encourages the foaming.

For the garnish:
4 ripe figs
a few pitted grapes
micro herbs

whole wheat bread, thinly sliced

To make the parfait:

  • Soak the livers in the milk for at least four hours, then drain, rinse and pat dry. Discard the milk.
  • Heat the oven to 120°C/248°F. Grease a terrine mold and line with plastic film.
  • Heat the oil in a frying pan and add the shallot and garlic. Fry until translucent, then add the thyme.
  • Add the brandy and flambé, and when the flames have died down, add the port, Madeira and reduce by two-thirds.
  • Leave to cool slightly, then add the butter, eggs and the cleaned livers and season with salt and pepper.
  • Do not bring to a boil again, this is just to get all the ingredients up to the same temperature.
  • Discard the thyme.
  • Transfer the liver mixture to a food processor and blend until smooth.
  • Pour the blended mixture through a fine sieve, rubbing the mixture with the back of a ladle into a bowl.
  • Discard any solids left behind.
  • Pour the liver mixture into the mold, put a piece of tin foil over the top of the dish (it must not touch the liver mixture) and place the lid on top.
  • Put the dish into a roasting tin, fill it halfway with hot water, place on the middle shelf of the oven and bake for 45 minutes.
  • Test the internal temperature and if it has not reached 65°C/149°F, place it back into the oven for another 10 minutes and check it again.
  • When the parfait is cooked, remove it from the oven and leave to cool in the dish until it has reached room temperature.
  • Spoon the clarified butter over the parfait and decorate with herbs to your liking, pressing them lightly into the butter to adhere.
  • Place the mold in the fridge to set overnight.
  • The next day, place a large enough plate over the parfait and tip the board and plate over to leave the parfait on the plate with the decorated surface facing up.
  • Peel off the plastic film and discard.
  • Return the terrine to the fridge until ready to serve. This will keep for up to 3 days.
The flavors improve tremendously if you leave the parfait to rest for at least 24 hours.

For the garnish:

  • Heat the grill to medium hot.
  • Cut the figs in half and drizzle a few drops of olive oil over the cut side of the fig halves and briefly put under the grill (cut side up). Remove and let cool.
  • Gently toss the micro herbs and grapes with olive oil, a pinch of salt, and a few grinds of pepper.
  • Divide into four servings.

To serve:
Dip a large sharp knife into hot water and carefully slice the parfait to the thickness desired. Plate each slice on suitable serving plates with the fig and grapes and the whole-wheat bread on the side. Drizzle with the balsamic glaze all round.

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STARTERS/SIDES

VOL-AU-VENT WITH CONFIT CHICKEN WINGS AND CREAMY MUSHROOM SAUCE


Trim the wings by cutting off the tips and drummette and use just the center part for the purpose of the confit. Use the tips for making stock and for the drummettes see Chicken and rosewater biryani.

VOL-AU-VENT WITH CONFIT CHICKEN WINGS AND CREAMY MUSHROOM SAUCE

The marinade:
2 teaspoons five spice powder
1 garlic clove, crushed
1 teaspoon coarse salt
1 teaspoon Sechuan pepper
1 tablespoon Shaoxing wine

Sichuan peppercorns are not strictly speaking pepper but berries of a shrub called prickly ash. Sichuan pepper, unlike ordinary pepper, has a pungent flavor and the aftertaste, rather than being hot as is in the case of pepper, is numbing. The “peppercorns” should be crushed and dry-roasted to bring out their full flavor.
Shaoxing wine is made from rice, millet, yeast and water, aged for at least 3 years, then bottled. As a drink, rice wine is served warm in small cups. Dry sherry is the best substitute.

12 chicken wings
4 cups duck fat, melted

The mushrooms:
1 tablespoon olive oil
1 tablespoon butter
1 onion, peeled and finely chopped
1 clove garlic, minced
2 cups mixed wild mushrooms, wiped and sliced
⅔ cup chicken stock
½ cup crème fraîche
1 tablespoon parsley, freshly chopped
salt and freshly ground black pepper

The Vol-au-vent:
300 g/10.6 oz puff pastry
2 eggs

The garnish:
1 cup of shimej mushrooms
pea tendrils or any other fine herbs

The dressing: 
2 tablespoons balsamic vinegar
½  teaspoon honey (or to taste)
2 tablespoons extra virgin olive oil
a dash of soy sauce
½ teaspoons ginger, finely grated
½ teaspoons garlic powder
toasted sesame seeds to sprinkle

The mushrooms:

  • In a pan, heat the olive oil and butter, add the onion and clove and sauté lightly.
  • Add the mushrooms and sauté until the mushrooms have released or their liquid.
  • Add the chicken stock and bring to the boil.  Reduce until about 1 tablespoon of liquid is left in the pan.
  • Stir in the crème fraîche and leat heat through.
  • Remove from the heat and stir in the parsley, salt and pepper.  Keep warm until ready to use.

The wings:

  • Grind all the spices and salt together and rub into the wings. Cover and leave in the refrigerator for at least 4 hours or overnight.
  • When ready to cook the wings, preheat the oven to 100°C/212°F.
  • Wipe as much of the marinade off the wings as possible, then place in an oven proof dish (with a lid) big enough to take all the wings in a single layer.
  • Pour over the duck fat and place a circle of parchment paper on top of the fat to make sure the wings stay submerged in the fat.
Store the paper your butter comes wrapped in the freezer and use for this purpose if you don’t have parchment paper.
  • Cover the dish and bake in the oven for 2-3 hours. When the wings are cooked, let cool slightly then lift the wings from the fat.
  • To remove the bones, lay the wing on a chopping board and cut off the tips of the bone where the knobble of cartilage is.
It will make the task of pulling out the bones much easier, and at the same time neaten the shape of the wing.
  • Very carefully pull out the bones one by one whilst with the other hand keeps the wing intact.
  • When all is done, pack them tightly together in a greaseproof lined tray with another piece of greaseproof paper on top.
  • Place a second tray on top with some weights to compress the wings.
  • Set aside in a warm place until ready to use.

The Vol-au-vent:

  • Roll out the puff pastry to a thickness of 5 mm/¼ in.
  • With a round pastry cutter, cut out the vol-au-vents to the size you want.
  • With a slightly smaller pastry cutter, press halfway down into the pastry circle, taking care not to cut through the bottom.
  • Brush a little beaten egg mixed with a pinch of salt and 1 teaspoon water over the top of the cases, making sure the egg wash doesn’t run down the sides.
This can cause the layers to stick together at the edges and prevent the pastry from rising up evenly.
  • Bake in the oven at 200°C/400°F for 10-12 minutes, or until risen and golden-brown.
  • When ready, remove the cases from the oven and allow them to cool.
  • Using a knife, dig out any raw pastry from the center of the case and discard. Return the cases to the oven for a further 4-5 minutes to dry slightly.
Fold unused pieces of puff pastry and roll it out again. Do not crunch into a ball, as it will disturb the layers and will not puff up again when baked. Remove the excess pastry. This can be rerolled to make more Vol-au-vents if you wish.

To make the dressing:
Whisk all the ingredients except the sesame seeds together and set aside until ready to serve.

To finish the Vaul-au-vent:

  • Serve two or three for each guest on a long plate.
  • Spoon the mushrooms into the hollow part of the vaul-au-vent and top each with one wing, mushrooms and pea tendrils or any other fine herbs.
  • Serve with the vinaigrette drizzled around and a sprinkle of sesame seed over the vinaigrette.