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
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