RECIPE: Rec: Winter Salad with Hoisin Vinaigrette...for Maycee>>

RECIPE:
C

curious1

Well-known member
I just clipped this from Bon Appetite yesterday and remembered your post about being into hoisin now. Wondered if you'd seen this. I haven't made it yet, but it got good reviews and looks great.

WINTER SALAD WITH HOISIN VINAIGRETTE

Improv: Instead of water chestnuts, try sugar snap peas or toasted walnuts.

To make Hoisin Vinaigrette, place in small bowl:

2 tablespoons hoisin sauce

1 tablespoon distilled white vinegar

Slowly whisk in:

3 tablespoons grapeseed oil or safflower oil

1 tablespoon toasted sesame oil (such as Asian)

Place in large bowl and toss with enough dressing to coat:

1 5- to 6-ounce bag mesclun

1 8-ounce can sliced water chestnuts, drained

Top with:

1 small red onion, thinly sliced

Makes 6 servings.

Bon Appétit

Menus

January 2006

http://www.epicurious.com/recipes/recipe_views/views/233701

 
Another Hoisin recipe for you: REC: Hoisin Salmon

Hoisin Salmon

Serves 4 | Prep Time: 5 minutes | Total Time: 35 minutes

Hoisin sauce is a staple of Chinese cooking, prepared with soybeans, garlic, chile peppers, and spices. It adds a flavorful, authentic Asian touch to numerous dishes and pairs especially well with salmon.

Ingredients:
1 tablespoon orange juice
2 tablespoons hoisin sauce
2 teaspoons honey
Coarse salt and freshly ground pepper
4 8- to 10-ounce salmon steaks, 1 inch thick
Vegetable cooking spray

Preheat broiler. In a glass measuring cup, whisk together orange juice, hoisin sauce, and honey.
Season salmon with salt and pepper. Place on a broiler pan lined with aluminum foil. Spray top of broiler pan with cooking spray. Brush half of the hoisin sauce mixture over to coat.

Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.

Per serving: 312 calories; 16.4 grams fat; 30.1 grams protein; 7.8 grams carbohydrates; 0 grams fiber

 
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