MUSTARD VINAIGRETTE
This spicy honey-mustard dressing is an easy and versatile dressing for almost any salad!
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.
Nutrition Facts : Calories 168.4 calories, Carbohydrate 1.9 g, Fat 18.2 g, SaturatedFat 2.8 g, Sodium 421 mg, Sugar 1.4 g
SIMPLE PONZU SALAD DRESSING
This dressing has a slight Asian taste with the honey and ponzu, but not sweet. The garlic gives it that kick! This would make a great dressing for a bold green salad with spinach and kale.
Provided by souplover Sue
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 5m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk olive oil, rice vinegar, ponzu sauce, honey, and garlic in a small bowl until blended.
Nutrition Facts : Calories 110.1 calories, Carbohydrate 6.8 g, Fat 9.3 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 126.5 mg, Sugar 5.8 g
SESAME-CRUSTED AHI WITH PONZU VINAIGRETTE
Provided by Food Network
Categories main-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Combine the sesame seeds in a shallow bowl. Lightly rub the tuna in the olive oil, then sprinkle liberally with salt and pepper. Press the tuna into the sesame seeds, applying firm pressure so the seeds stick. Cover completely and chill in the refrigerator, uncovered, for 5 minutes, to allow the seeds to stick.
- For the vinaigrette: In a medium bowl, whisk together the grated ginger, ponzu, soy, vinegar, sesame oil and Fresno. Pour into a serving bowl and set aside.
- In a large nonstick pan, heat 1/2 inch canola oil to 320 degrees F.
- Add the shallots to the oil in small batches and fry until golden brown, about 2 minutes. Remove to a paper towel-lined plate and drain. Season with salt.
- Add 1/4 cup olive oil to another large, nonstick pan and turn the heat on high until hot. Add the sesame-crusted tuna and sear all over for 30 seconds on each side. Remove from the pan and slice 1/2-inch thick.
- Shingle the tuna on a platter, then sprinkle over the fried shallots and sliced scallions. Serve with the vinaigrette alongside.
HAMACHI SASHIMI AND BUCKWHEAT SOBA SALAD WITH PONZU VINAIGRETTE
Steps:
- Boil the soba noodles in boiling water until cooked, then transfer to ice water and drain. Set aside.
- Lay a base of shredded cabbage in 4 serving dishes. Spread a bundle of soba noodles over cabbage. Drizzle Vinaigrette over noodles. Alternate 4 to 5 slices of hamachi sashimi with cucumber and fan out on noodles. Drizzle more Vinaigrette over sashimi. Garnish with ikura, pickled ginger and kaiware sprouts. Serve cold.
- Blend the oil, ponzu, lemon juice, sugar, mustard and salt in a small bowl, then reserve.
PONZU-MUSTARD VINAIGRETTE
Number Of Ingredients 5
Steps:
- Combine ponzu, shallot, mustard, oil, and wasabi (if using) in a bowl and whisk thoroughly.
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