Warm autumn salad with Moscatell Gardeny vinaigrette

Warm autumn salad with Moscatell Gardeny vinaigrette

:: Ingredients ::

  • 225 g of mixed mushrooms (75 g portobello + 150 g shimeji)
  • 225 g of pumpkin
  • 225 g of sweet potato
  • 75 g of mixed green sprouts (lettuce, arugula, spinach)
  • 1 pomegranate, seeds removed
  • Extra virgin olive oil
  • Salt and black pepper to taste
  • Dried oregano

For the Moscatell vinaigrette:

  • Moscatell Gardeny balsamic vinegar
  • Extra virgin olive oil
  • Pinch of salt
  • Pinch of black pepper

:: Preparation ::

  1. Clean and slice the mushrooms, then sauté them in a pan with a little extra virgin olive oil, salt, and pepper until golden. Set aside.
  2. Sauté the sweet potato cubes with olive oil, salt, pepper, and ½ teaspoon of oregano until tender but firm, and set aside.
  3. Do the same with the pumpkin, sautéing it with 2 teaspoons of oil, salt, pepper, and a little oregano until cooked but still holding its shape, and set aside.
  4. In the same pan, pour 6 tablespoons of Moscatell Gardeny balsamic vinegar and let it reduce over medium heat for 2–3 minutes until slightly thickened. Remove from heat and mix with 3 tablespoons of olive oil, salt, and pepper to make the vinaigrette.
  5. Plate a base of green sprouts, arrange the pumpkin, sweet potato, and mushrooms around, and sprinkle the pomegranate seeds on top.
  6. Dress the salad with the Moscatell vinaigrette and serve immediately.

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Catalan vinaigrette

Catalan vinaigrette

:: Ingredients ::

  • 50 ml Porto Gardeny bittersweet vinegar
  • 100 ml extra virgin olive oil
  • ½ teaspoon salt
  • 10 g toasted hazelnuts
  • 10 g toasted almonds
  • 10 g pine nuts
  • 10 g raisins

:: Preparació ::

  1. Soak the raisins in the Porto Gardeny bittersweet vinegar in a bowl.
  2. Crush the toasted hazelnuts and almonds using a mortar and pestle.
  3. Toast the pine nuts in a pan with a drizzle of extra virgin olive oil and ½ teaspoon of salt until golden brown.
  4. Add them to the soaked raisins along with the crushed nuts.
  5. Stir in the remaining extra virgin olive oil.
  6. Mix everything well and serve immediately, or store in an airtight container until ready to use.

The local nuts enrich the nutritional value of the dish, enhance the flavours and bring out the characteristic toasted aromas. This vinaigrette is balanced, rich and slightly sweet, pairing perfectly with both savoury and sweet dishes.

Try the vinaigrette with:
· Carrot cake
· Goat cheese salad with carquinyolis and quince jelly
· Zucchini and tomato carpaccio
· Red berry salad with vanilla ice cream

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Mediterranean vinaigrette

Mediterranean vinaigrette

:: Ingredients ::

  • 50 ml Riesling Gardeny bittersweet vinegar
  • 100 ml extra virgin olive oil
  • ½ teaspoon salt
  • Grated lemon zest
  • 10 g toasted or caramelised sesame seeds
  • 10 g of a mix of fresh aromatic herbs:
    • mint leaves
    • basil leaves
    • rosemary leaves
    • thyme leaves
    • parsley leaves

:: Preparation ::

  1. Wash the aromatic herbs well and chop them very finely.
  2. In a bowl, mix the Riesling Gardeny bittersweet vinegar with the extra virgin olive oil.
  3. Add the chopped herbs, sesame seeds and salt.
  4. Grate a little lemon zest (to taste) and add it to the mixture.
  5. Mix everything well and serve immediately, or store in an airtight container until ready to use.

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Brava vinaigrette

Brava vinaigrette

A bold and flavorful vinaigrette, perfect for adding a spicy touch to potatoes, grilled vegetables, or meats.

:: Ingredients ::

  • 50 ml Gardeny Merlot sweet and sour vinegar
  • 50 g mayonnaise or aioli
  • ½ teaspoon salt
  • 1 teaspoon Tabasco (or another hot sauce)
  • 1 teaspoon smoked paprika

:: Preparation ::

  1. In a small bowl, add the mayonnaise or aioli as the base.
  2. Slowly pour in the Merlot vinegar while whisking to combine.
  3. Add the salt, hot sauce, and smoked paprika.
  4. Mix everything with a fork or whisk until the sauce is smooth and creamy.
  5. Taste and adjust the heat or acidity to your preference.

Tip: Serve cold and consume within 24 hours to enjoy the best flavor and texture.

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Fruity vinaigrette

Fruity vinaigrette

:: Ingredients ::

  • 50ml Gardeny’s Orange Honey Bittersweet Vinagar
  • 100 ml extra virgin olive oil
  • 100 ml seasonal fruit juice (such as: orange, mandarin, pear, apple, peach, strawberry, grape, melon…)
  • ½ teaspoon of cinnamon powder
  • ½ teaspoon of ginger powder
  • ½ teaspoon of nutmeg powder

:: Preparation ::

  1. Make fresh juice using the selected seasonal fruit (image: orange).
  2. Mix the juice together with the powdered spices (cinnamon, ginger, and nutmeg).
  3. Add Gardeny’s Orange Honey Bittersweet Vinegar and extra virgin olive oil.
  4. Stir everything together and serve immediately or store in a tightly sealed container.

 

This vinaigrette offers a touch of freshness and vitality thanks to the balanced combination of natural fruit, spices, and honey, providing a subtle contribution of vitamins from the seasonal fruit, digestive benefits from the spices, and the gentle, sweet note of honey.

Try this vinaigrette with:

  • Vegetables with chicken.
  • Fresh pasta with Parmesan cheese and a sauté of bell peppers, cherry tomatoes, and seasonal fruit cubes.
  • Oat cookies with fruit.
  • Salmon tartare.

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Pear Gazpacho with Muscatel Vinegar

Pear Gazpacho with Muscatel Vinegar

:: Ingredients ::

  • 1 kg ripe tomatoes
  • 60 g green pepper
  • 80 g cucumber
  • 50 g sweet onion
  • 600 g ripe pear
  • 100 g celery
  • 100 g hazelnuts
  • 70 ml Gardeny muscatel vinegar
  • 150 ml water
  • 70 ml virgin olive oil
  • 1 or 2 garlic cloves (optional)
  • Salt
  • Hazelnuts for garnish

:: Preparation ::

  1. Wash and dice the tomatoes, celery and green pepper. Then clean, peel and chop the pear, cucumber and onion, and set everything aside.
  2. Peel the garlic and place all the chopped ingredients in a blender with the Gardeny muscatel vinegar, water, hazelnuts, salt, and olive oil. Blend everything until smooth. If desired, strain it.
  3. Chill the gazpacho in the fridge until serving time.
  4. Serve well chilled with a celery leaf, pear slices, and hazelnuts. You may drizzle with muscatel vinegar and olive oil to taste.

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Melon Gazpacho with Apple Vinegar

Melon Gazpacho with Apple Vinegar

:: Ingredients ::

  • 800 g ripe tomatoes
  • 60 g green peppeR
  • 120 g cucumber
  • 50 g onion
  • 800 g melon
  • 60 ml Gardeny apple vinegar
  • 100 ml water
  • 70 ml virgin olive oil
  • Fresh mint leaves
  • 1 or 2 garlic cloves (optional)
  • Salt

:: Preparation ::

  1. Wash and dice the tomatoes and green pepper. Then clean, peel, and cut the melon, cucumber, and onion, and set everything aside.
  2. Peel the garlic and place all the chopped ingredients in a blender with the apple vinegar, water, mint leaves, and olive oil. Blend everything. Add salt to taste, mix well, and chill in the fridge until ready to serve. You can strain it if desired.
  3. Serve with diced melon, cucumber slices, and fresh mint leaves. Add a drizzle of apple vinegar and olive oil to taste.

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Gaspatxo de taronja amb vinagre de Vermut

Gaspatxo de taronja amb vinagre de Vermut

:: Ingredients ::

  • 1 kg ripe tomatoes
  • 60 g red pepper
  • 80 g cucumber
  • 50 g sweet onion
  • 65 ml Gardeny vermouth vinegar
  • 400 ml fresh orange juice
  • 60 ml water
  • 70 ml virgin olive oil
  • 1 or 2 garlic cloves (optional)
  • Salt
  • Ibarra chili peppers
  • Canned anchovies
  • Stuffed olives

:: Preparació ::

1. Wash and dice the tomatoes and red pepper. Then clean, peel, and chop the cucumber and sweet onion, and set everything aside. Peel the garlic.

2. Place all the chopped ingredients in a blender with the orange juice, vinegar, water, salt, and olive oil. Blend until smooth. If desired, strain the mixture. Be sure to chill it in the fridge until ready to serve.

3. To prepare the gildas, skewer olives, anchovies, and Ibarra peppers on a toothpick. Serve the gazpacho well chilled, accompanied by one gilda per person. You may add a drizzle of Gardeny vermouth vinegar and olive oil to taste.

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Cherry Gazpacho with Rosé Cava Vinegar

Cherry Gazpacho with Rosé Cava Vinegar

:: Ingredients ::

  • 800 g ripe tomato
  • 60 g red pepper
  • 80 g cucumber
  • 50 g red onion
  • 65 ml Gardeny rosé cava vinegar
  • 800 g cherries
  • 60 g shelled pistachios
  • 150 ml water
  • 70 ml virgin olive oil
  • 1 or 2 garlic cloves (optional)
  • Salt

For the garnish:

  • Feta cheese
  • Cherries
  • Ground pistachios

:: Preparation ::

  1.  Wash and dice the ripe tomato and red pepper.
  2. Then clean, peel, and chop the cucumber and onion, and set everything aside.
  3. Next, wash and pit the cherries, and peel the garlic.
  4. Put all the chopped ingredients into a blender along with the pistachios, vinegar, water, and oil, and blend until smooth.
  5. Add salt to taste, mix well, and refrigerate until ready to serve. If you like, you can strain it.
  6. Serve it with diced feta cheese, cherries, and ground or crushed pistachios. You can also drizzle with Gardeny rosé cava vinegar and olive oil to taste.

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Sauce for vermouth time

Sauce for vermouth time

:: Ingredients ::

  • 10 ml extra virgin olive oil
  • 50 ml GARDENY vermouth vinegar
  • 1 teaspoon sweet or smoked paprika
  • 1 teaspoon ground black pepper
  • A pinch of salt

:: Preparació ::

  1. Place all the ingredients in a small saucepan and heat gently.
  2. Once it begins to boil, remove immediately from the heat and let it cool to room temperature.

An ideal sauce for vermouth time! Serve it with potato chips, cockles, olives, or grilled vegetables. A unique touch full of flavor!

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