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We have been enjoying Joe's rec: Asian Sweet and Sour viniagrette

I just discovered it last week. I served it over greens. It has been requested for Mothers day. Thanks Joe. Very light and flavorful. Reminds us of the "Asian Flair" dressing that is sold in the spritz bottles.
Below is the recipe, but click on the link for Joe's original post that includes details on suggestions for use with meat.

Thanks again Joe. I am sure this recipe will be used alot this summer!

Best,
Barb



SWEET AND SOUR DRESSING:

for about 3/4 cup

1-1/2 Tbs. finely minced shallots or scallions
2 Tbs. freshly squeezed lemon juice
1 Tbs. wine vinegar or raspberry vinegar
1 Tbs. Dijon mustard
1 Tbs. sweet-and-sour sauce, such as Chinese plum sauce or hoisin, or minced chutney
1/2 cup light virgin olive oil
Droplets of dark sesame oil
Salt and freshly ground pepper

Whisk together the shallots or scallions, lemon juice, vinegar, mustard, and sauce or chutney in a small bowl. By droplets, to make an emulsion, whisk in the olive oil. Season to taste with sesame oil, salt and pepper. (If made ahead, cover and set aside at room temperature. Stir up if necessary before using.)http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=28495

 
Orange Zest Dressing

I think this came from someone on the swap, but I can't remember. If you recognize your recipe, speak up so I can give you proper credit! smileys/smile.gif

Finely grated zest of one orange
3 tablespoons orange juice
1 tablespoon walnut oil
1-2 teaspoons sugar
salt and pepper

Toss gently with salad.

I use this dressing with the following salad:

Avocado Salad

6 cups mixed salad greens
1 can mandarin oranges (can also use 4 oranges, peeled, pith removed, separated into segments)
2 avocados (I use 3), pitted, peeled, and sliced right before serving
1/2 cup pinon nuts, toasted

Combine; save some of the orange, avocado, and nuts to strew on top after the salad is tossed. Drizzle with a bit more dressing.

 
I love this one from Citrus Green Bean Salad:

CITRUS GREEN BEAN SALAD

2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)

*Dressing:
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste

DIRECTIONS:

In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.

*Dressing:
In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).

Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.

Serves 6-8.

From cooksrecipes.com

 
The dressing on this one is fantastic. Cranberry Pecan Salad orig. posted by Pat

CRANBERRY PECAN SALAD

1 tbsp balsamic vinegar
1 tbsp apple cider vinegar (I used raspberry vinegar)
2 tbsp maple syrup
2 tbsp soy sauce
1 tsp. minced shallot
1 tsp. minced garlic (or a little less)
1 tsp. Dijon mustard
1/2 cup olive oil (original recipe called for 1 cup which I thought was too much)
1/2 cup lightly toasted chopped pecans
1/2 cup dried cranberries
salad greens to serve 8 (about 1 bag mesclun mix OR can use hearts of romaine lettuce)

Gently swish salad greens in cold water put through a salad spinner and into a salad bowl. Cover with plastic wrap and put into refrigerator. Put first seven ingredients into a small bowl and stir. Just before serving, add olive oil to above ingredients and emulsify (I used a wire whisk to incorporate oil well). Toss salad greens with cranberries, nuts, and dressing and serve.

 
This Caesar dressing is the best I've had anywhere- very T&T

I think this came from Burt Wolf years ago- not sure. A GREAT dressing.

CAESAR SALAD
Makes 1 cup dressing and two big salads
3 garlic cloves
3 minced anchovy fillets
2 large egg yolks
2 Tbsp wine vinegar
1 Tbsp Dijon mustard
2 tsp Worcestershire
1/2 tsp salt
1 Tbsp lemon juice (or more)
1-1/4 cup olive oil
1/2 cup parmesan cheese
2 heads Romaine,, torn up
homemade croutons (recipe follows)

Put garlic, anchovy, egg yolks, vinegar, mustard, Worcestershire, salt and lemon juice in food processor and process. Add 1 cup olive oil in a stream and process until thick. Taste and adjust seasonings. Add 1/4 cup parmesan cheese. Set aside. To make croutons: Cut baguette into large cubes. In a frying pan, put about 1/4 cup olive oil and heat until just smoking. Add bread cubes and saute on both sides until brown. Sprinkle 1/4 cup parmesan cheese over the top of the croutons and saute another few minutes. Drain on paper towels and set aside. Mix greens and dressing and sprinkle with croutons.

 
Another great one from Pacific Rim Caesar Salad:

PACIFIC-RIM CAESAR SALAD

(Note: I didn't add the 1/2 cup vegetable oil or the parmesan cheese - may try it another time. I used about 2/3 - 3/4 head of romaine, plus a few sliced mushrooms).

"Top this salad with seared tuna or scallops to make it into a main course for four." (one reviewer served it with grilled shrimp).

INGREDIENTS:

*Dressing:
1 tablespoon sesame seeds
1/4 cup fresh lime juice (I used 3 Tbsp)
2 tablespoons mayonnaise
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced lemongrass* (I used 1 Tbsp lemon zest)
1 tablespoon sesame oil
1 tablespoon fish sauce (nam pla)** (I used 1 Tbsp low sodium soy sauce)
2 garlic cloves, peeled (I used 3 large)
2 teaspoons chili-garlic sauce** (First two times I used 1/2 tsp Asian chili sauce, last time I used 1/4 tsp)
1/2 cup vegetable oil (I omitted this)

1 large head of romaine lettuce, torn into bite-size pieces (about 15 cups loosely packed) (I used about 2/3 - 3/4 head)
1 cup (packed) grated Parmesan cheese (about 3 ounces) (I omitted this)

DIRECTIONS:

Heat heavy small skillet over medium-low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside.

Combine lime juice and next 7 ingredients in processor; process until well blended. With processor running, add vegetable oil in slow stream; process until slightly thickened. Season dressing to taste with salt and pepper.

Place lettuce in large bowl. Add dressing and 3/4 cup Parmesan; toss to combine. Divide salad among 6 plates; sprinkle with remaining Parmesan and toasted sesame seeds.

* Available at Asian markets and in the produce section of some supermarkets.

** Fish sauce and chili-garlic sauce are available at Asian markets and in the Asian foods section of many supermarkets.

Makes 6 first-course servings.

Bon Appétit - R.S.V.P. -December 2001
SideBern's, Tampa, FL

http://www.epicurious.com/recipes/recipe_views/views/105973

 
This is in Mia's thread- Papaya Seed Dressing. Soooo good

PAPAYA SEED DRESSING
Makes 1 cup

1/4 cup flavored vinegar
1/4 cup sugar
1/4 tsp salt
1 tsp dry mustard
1/2 cup vegetable oil
1/2 small onion
1 tbsp fresh papaya seeds


Process papaya seeds and onion until finely chopped. Add everything else except for oil and pulse a few times. With the machine running, add the oil in a stream.

 
Watercress, Pear and Walnut Salad- simple dressing but wonderful

I think someone posted this either on Epi ages ago or here- or I may have found it in Gourmet or Bon Appetit. Sorry I can't remember the source.

WATERCRESS, PEAR AND WALNUT SALAD
(serves 6)

3Tbsp apple cider vinegar
4 tsp Dijon mustard
1 Tbsp honey
3/4 cup vegetable oil
1 tsp poppy seeds

2 large bunches watercress, trimmed
2/3 cup walnuts, toasted and chopped
2 pears, peeled and diced

whisk vinegar, mustard and honey in a small bowl to blend. Gradually whisk in the oil. Mix in poppy seeds. Toss watercress and walnuts in large bowl with a little dressing. Do the same with the pears in a separate bowl. Divide the salad among 6 plates. Spoon pears on top of salads.

 
Another good one: Creamy Lemony Pepper-Parmesan Dressing

CREAMY, LEMONY, PEPPER-PARMESAN DRESSING OVER ROMAINE SALAD

(This doesn't make quite enough dressing - I suggest doubling it).

INGREDIENTS:

3 heaping tablespoons mayonnaise
1 lemon, zested and juiced
1 teaspoon coarse pepper
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano
Pinch salt
3 hearts romaine lettuce, chopped into 2-inch pieces

DIRECTIONS:

Combine the mayonnaise, lemon zest, and lemon juice. Add pepper and whisk together. Pour in the extra-virgin olive oil gradually while whisking. Once the oil is combined with the lemon juice and mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.

Place the lettuce in a salad bowl and top with the dressing just before serving.

4 servings

Edited from Rachael Ray - 30 Minute Meals

 
Vodka Vinaigrette (and REC: Seared Peppered-Tuna on Mesclun Greens Salad)

Seared, Peppered-Tuna on Mesclun Greens with Vodka-Vinaigrette

¼ cup WHOLE BLACK PEPPERCORNS, crushed w/heavy pan
1½-2 lb piece, ultra-fresh, RAW TUNA (loin, if possible)
1 Tbsp EMERIL’S ESSENCE
8 cups MESCLUN GREENS (a mix of different kinds of regular and exotic greens)
½ tsp SALT
6 turns FRESH GROUND BLACK PEPPER

2 Tbsp minced SHALLOTS
1 tsp minced GARLIC
½ tsp SALT
3 turns FRESH GROUND PEPPER
¼ cup BALSAMIC VINEGAR
3 Tbsp VODKA
1/3 cup OLIVE OIL

Sprinkle the tuna with “essence” and then roll it in the cracked pepper, pressing pepper into all parts of the fish. Heat a large heavy skillet over high until it smokes, about 4 minutes. Add the tuna and sear for 3 minutes on 2 sides, then 2 minutes on the other 2 sides. Remove from skillet and refrigerate at least 2 hours.

Prepare vinaigrette by combining all ingredients and mixing well. To serve, toss the greens with salt, pepper and ¾ cup of vinaigrette and pile dressed greens onto individual plates. Slice the tuna into ¼ to ½ inch slices. Arrange about 4 slices per person onto plate of greens and drizzle with remaining vinaigrette.

 
Had this at a dinner party and loved it--REC: Bok Choy Salad...

Bok Choy Salad

1 large bunch Bok Choy
1 bunch green onions
1 small box sesame seeds
2 packages Ramen -- crumbled (I would probably use only one next time I made it)
1/4 pound sliced almonds
1/4 cup cider vinegar
1/2 cup sugar
3/4 cup oil -- (I used walnut)
2 teaspoons soy sauce

Cut up entire bunch of bok choy, and mix in sliced green onion. Place in refrigerator.

In a skillet, brown sesame seeds, crumbled noodles, and sliced almonds. Let cool

Bring vinegar, sugar, and oil to a boil for 1 minute. Remove from heat and add soy sauce.

Just before serving, sprinkle the salad with the seed mixture. Then add the cooled dressing and toss.

 
A Major Grey Chutney -curry dressing for spinach salad w/

sliced apples, green onions, golden raisins, and chopped peanuts. Really tssty, I want it again NOW.

 
Creole Vinaigrette (with Mache)

MACHE SALAD WITH CREOLE VINAIGRETTE

Mâche is sold in different ways — sometimes it comes in a package with soil plugs attached and sometimes you can find it loose, like mesclun. If you're buying it with plugs attached, you'll need 1 1/2 pounds; if you're buying it loose, you'll need 5 ounces.

1 yolk from a large hard-boiled egg
2 3/4 teaspoons white-wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
16 cups loosely packed mâche (lamb's lettuce; see above)

Crumble yolk into a blender, then add vinegar, mustard, salt, and pepper and blend until combined well. With motor running, add oil in a slow stream, blending until combined well.

Toss mâche with vinaigrette just before serving.

Cooks' note:
Vinaigrette can be made 1 day ahead and chilled, covered. Bring to room temperature, then whisk until combined well.

Makes 10 servings.

Gourmet
Menus
December 2004

Epicurious.com © CondéNet, Inc. All rights reserved.

 
Asian Spinach Salad

Asian Spinach Salad with Orange and Avocado
Bon Appétit | February 2008

Yield: Makes 4 servings


2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
1 navel orange
1 6-ounce bag baby spinach leaves
1 avocado, halved, pitted, peeled, cut into 1/2" wedges


Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.

Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.


One serving contains the following: Calories (kcal) 152.90; % Calories from Fat 65.6; Fat (g) 11.22; Saturated Fat (g) 1.37; Cholesterol (mg) 0; Carbohydrates (g) 14.20; Dietary Fiber (g) 6.19; Total Sugars (g) 3.48; Net Carbs (g) 8.00; Protein (g) 2.47
Nutritional analysis provided by Bon Appétit

 
I do a normal orange vinaigrette..shallots, grapeseed oil, orange juice, Dijon, with gently sauteed

oyster mushrooms, warm, on a bed of arugula. Sometimes with a bit of chevre.

 
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