Benihana Ginger Salad Dressing

From Genius Kitchen, by Todd Wilbur

    • 1/2 cup onion , minced
    • 1/2 cup peanut oil or canola oil
    • 1/3 cup rice vinegar
    • 2 tablespoons water
    • 2 tablespoons fresh ginger , minced
    • 2 tablespoons celery , minced
    • 2 tablespoons ketchup
    • 4 teaspoons soy sauce
    • 2 teaspoons sugar
    • 2 teaspoons lemon juice
    • 1/2 teaspoon garlic , minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

Combine all ingredients in a blender.  Blend on high speed for about 30 seconds or until all of the ginger is well pureed.

Serve over shredded romaine, matchstick cucumber and grated carrot.

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Published in: on June 10, 2018 at 5:00 pm  Leave a Comment  

Peas with Meyer Lemon, Orzo and Feta

 

Serves 6

This salad uses both English and snap peas. It’s great for picnics or as a side dish for Easter ham or lamb. Salty feta and a tangy Meyer lemon dressing accentuate the sweetness of the peas.
1 cup frozen peas, thawed
1 cup sugar snap peas, cut in half on the bias
Kosher salt
1 cup orzo pasta
3 tablespoons freshly squeezed Meyer lemon juice
2 teaspoons finely minced shallot
3 tablespoons extra-virgin olive oil
A few grinds of black pepper
3 ounces feta, crumbled
1 teaspoon grated lemon zest
Freshly chopped herbs, such as parsley or chives, to taste

Handful of pea shoots, optional

1. Bring a large pot of water to a boil over high heat. Prepare a large of ice water and set aside. When water comes to a boil, add the sugar snap peas and blanch for 30 seconds. Drain the blanched peas in a colander or strainer, then transfer them to the ice water to shock them and stop the cooking.
2. Add fresh water to the pot and return to a boil. Add a couple of teaspoons of kosher salt to the boiling water, then add the orzo, cooking according to package directions.
3. Make the dressing: In a bowl, combine the lemon juice and shallots. Slowly whisk in the oil. Season with a pinch of salt and a few grinds of pepper and set aside.
4. When orzo is cooked, drain and allow to cool slightly. Transfer the still-warm orzo to a large bowl, pour in the dressing and toss gently. Refrigerate for half an hour.
5. Fold in peas crumbled feta, lemon zest, herbs and pea shoots (if using). Serve at room temperature or chill up to one day.
Published in: on March 11, 2018 at 1:03 pm  Leave a Comment  

Warm Potato & Scallion Salad

slightly adapted from Alex Guarnaschelli’s The Home Cook

serves 4-6

2 pounds small Red Bliss potatoes
6 tablespoons sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon grainy mustard
6 cornichons (or dill pickle chips) cut into 1/4-inch pieces, plus 1 tablespoon cornichon liquid
1/4 cup extra-virgin olive oil
3 tablespoons canola oil
Kosher salt and freshly ground black pepper
6 scallions (green and white parts), thinly sliced

Preheat oven to 400°F.

Arrange the potatoes in a single layer on a baking sheet and roast them in the oven until tender when pierced with a knife, 30-45 minutes, depending upon their size.

In a bowl that is large enough to hold potatoes, whisk together the sherry vinegar, both mustards, the cornichons and their liquid. Whisk in olive and canola oils. Season with salt and pepper. Stir the scallions into the dressing.

Remove the potatoes from the oven and allow them to cool for a few minutes.  Halve the potatoes and add them to the dressing and stir to break the potatoes up a little, but do not overmix. Season with salt and pepper. Serve warm or at room temperature.

 

I made an almost-Nicoise by adding quartered hard-cooked egg and oil-packed tuna for a fantastic lunch.

Published in: on November 25, 2017 at 1:14 pm  Leave a Comment  

Green Bean and Tomato Salad with Buttermilk Dressing

From Bon Appetit.

Mark and Karen brought this to Thanksgiving 2017.  Yum!

  • ½ cup buttermilk
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 pound wax or green beans, trimmed
  • 2 large leeks, white and pale-green parts only, halved, cut into 4” pieces
  • 1 pint cherry tomatoes, halved
  • 1 large heirloom tomato, sliced
  • ½ cup thinly sliced fresh mint leaves
  • ¼ cup chopped fresh chives
  • Whisk buttermilk, lemon juice, garlic powder, onion powder, and 1 Tbsp. oil in a small bowl; season with salt and pepper.

  • Cook beans in a large pot of boiling salted water until just tender, about 3 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water; drain. Place beans in a large bowl.

  • Return water in pot to a boil and cook leeks until just tender, about 3 minutes; drain. Transfer to colander in ice water; drain and add to bowl with beans. Add cherry tomatoes and remaining 2 Tbsp. oil and toss to combine; season with salt and pepper.

  • Serve salad over heirloom tomato slices drizzled with buttermilk dressing and topped with mint and chives.

Recipe by David Chang, Momofuku, NYC
Published in: on November 24, 2017 at 12:48 pm  Leave a Comment  

Brussels Sprout Salad with Apple, Cheddar, and Almonds

This recipe is from Cooks Country magazine.  They use hazelnuts, which would probably be good, but I always have almonds on hand.

Serves 8

3 Tablespoons lemon juice
2 Tablespoons Dijon mustard
1 small shallot, minced
salt & pepper
6 Tablespoons extra-virgin olive oil
2 lbs Brussels sprouts, ends trimmed, sliced in half through stem end, then sliced cross-wise as thinly as possible
4 oz (1 cup) shredded sharp cheddar cheese
1 Granny Smith Apple, cored and cut in 1/2″ pieces
1/2 cup dry toasted unsalted slivered almonds, or roasted unsalted sunflower seeds

Whisk lemon juice, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Add the sliced Brussels sprouts, toss, and let sit for at least 30 minutes or up to 2 hours.

Gently stir in cheddar, apple, and almonds. Season with salt and pepper to taste. Serve.

Published in: on November 18, 2017 at 6:12 pm  Leave a Comment  

Smitten Kitchen Avocado & Cucumber Salad

Just slightly adapted

Serves 1

1/3 hothouse cucumber, washed and chopped into 1/2″ dice
1 small green onion, thinly sliced
1 small avocado, pitted and diced
2 Tablespoons mayonnaise
Juice of half a lime (except I don’t think I would use it all at first)
salt and Sriracha to taste
parsley or cilantro leaves to garnish

Combine cucumber, scallions and avocado in the bowl you will eat from.  Whisk together the mayo, lime and seasonings, adjusting to taste.  Drizzle salad with dressing (you may have more than you need) and garnish with cilantro or parsley.  Repeat again tomorrow.

Published in: on June 17, 2017 at 11:44 am  Leave a Comment  

To Try: Jeanne Lemlin’s Asian Coleslaw

http://www.jeannelemlin.com/archives/538

Serves 8 as a side dish

6 cups finely shredded Napa cabbage
2 cups finely shredded purple cabbage
1/2 cup shredded carrot
1/2 cup finely diced white onion
3/4 cup minced cilantro
3 tablespoons Chinese seasoned rice vinegar
1 tablespoon sugar
2 tablespoons Asian sesame oil
1/2 teaspoon salt

Combine the vegetables and cilantro in a large bowl. Sprinkle on the remaining ingredients and toss well.   Let sit at least 20 minutes before serving so the flavors can meld. Cover and chill any leftovers. Pour off any accumulated liquid before serving again.

Published in: on February 25, 2017 at 4:36 pm  Leave a Comment  

To try: Chicken Salad with Miso Dressing

Sunset

After cooking the chicken, J. Kenji López-Alt, author of The Food Lab: Better Home Cooking Through Sciene and the Serious Eats online column of the same name, throws corn on the still-hot grill to use in this unusual, delicious salad.

  • Yield:Serves 6 to 8 (4 cups)
  • 2 ears corn
  • 2 green onions, white and pale green parts only, sliced diagonally into 1- to 2-in. slivers
  • 3 leftover grilled chicken cutlets, coarsely shredded (about 2 cups)
  • 1 avocado, diced
  • 1 tablespoon shiro (white) miso*
  • 1 to 1 1/2 tbsp. fresh juice from 1 large lemon
  • 1 teaspoon whole-grain mustard
  • 1 small shallot, minced (1 to 2 tbsp.)
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and pepper

Preparation

1. Cook corn: Either husk ears and grill until browned all over, or microwave in the husk 2 minutes.

2. Meanwhile, make dressing: Whisk miso, lemon juice, mustard, and shallot in a small bowl. Whisking constantly, drizzle in oil. Season dressing with salt and pepper.

3. Put green onions in a small bowl and cover with cold water. Set aside 10 minutes to crisp and curl. Meanwhile, slice kernels from cob into a serving bowl.

4. Drain green onions and add all but about 2 tbsp. to corn, along with chicken. Pour in dressing, toss to coat, and season with salt and pepper. Add avocado chunks and fold in gently to combine. Top with remaining green onion. Serve immediately.

*Find mild shiro miso, a widely available Japanese seasoning paste of fermented soybeans and rice, in the refrigerated section by the produce.

Nutritional Information

Amount per serving

  • Calories 219
  • Caloriesfromfat 51 %
  • Protein 20 g
  • Fat 12 g
  • Satfat 1.8 g
  • Carbohydrate 8.8 g
  • Fiber 2.4 g
  • Sodium 259 mg
  • Cholesterol 46 mg
Published in: on November 12, 2016 at 6:50 am  Leave a Comment  

Creamy Lime Dressing

From Rachael Ray every day October 2016

1/2 cup Best Foods mayo
2 Tablespoons buttermilk
1/2 teaspoon grated lime zest
2 Tablespoons lime juice
salt & pepper to taste

Rachael Ray’s suggested salad:
romaine
halved cherry tomatoes
chopped English cucumber
chopped peeled jicama
chopped avocado

Published in: on October 22, 2016 at 5:11 pm  Leave a Comment  

Tapas Salad

1 large russet potato
1 jar marinated quartered artichoke hearts, drained, patted dry on paper towels, and halved
4 large handfuls of arugula
pitted olives of your choice, sliced
10 grape or cherry tomatoes, sliced or halved
1/3 cup crumbled feta cheese
1 handful parsley leaves
2 Tablespoons sliced almonds, optional

Dressing:  Stir together 2 Tablespoons mayonnaise, 1-2 teaspoons white wine vinegar, minced/crushed garlic to taste, ground chipotle pepper to taste

Poke the potato several times with a fork and microwave for 4 minutes.  Let cool slightly, then cut into 1/2″ cubes, or 1/3″ batons.  Heat olive oil in a nonstick or cast iron pan until hot, and cook the potatoes until brown and crisp.  In another skillet cook the artichoke hearts until crisp on both sides.  Drain potatoes on paper towels.

Divide the arugula between two plates.  Top with the olives, tomatoes, potatoes, artichoke hearts, feta, parsley, almonds and dressing.

Published in: on September 3, 2016 at 6:17 pm  Leave a Comment