SHIITAKE SESAME SALAD DRESSING --A COPYCAT RECIPE
This homemade salad dressing is loaded with umami flavors! With toasted sesame oil, shiitake mushrooms and tamari soy sauce in a tasty vinaigrette, give your salads a zesty Asian flavor zing! Makes 1 3/4 cup dressing.
Provided by Letty | @lettyskitchen
Categories Salad Salad Dressings
Time 20m
Number Of Ingredients 8
Steps:
- Put the mushrooms in a small bowl and cover with boiling water. Let soak until the mushrooms are soft, 10 to 20 minutes. Toast the sesame seeds in a small skillet, stirring until they are golden in color. Remove from the heat so they don't burn.
- Drain the mushrooms, reserving 3 tablespoons of the soaking water. Trim and discard the stem; chop the mushrooms.
- In a blender jar, put the oil, vinegar, soy sauce, reserved soaking water, sesame oil, the chopped mushrooms and xanthan gum, if using. Whir about 10 seconds, just until the mushrooms are tiny pieces. Add the toasted sesame seeds and blend a few seconds more.
- Store in a glass jar, refrigerated.
Nutrition Facts : ServingSize 4 g, Calories 255 kcal, Carbohydrate 1 g, Protein 1 g, Fat 28 g, SaturatedFat 3 g, Sodium 252 mg, Fiber 1 g, Sugar 1 g
ASIAN SALAD WITH SESAME GINGER VINAIGRETTE
Provided by Olivia's Cuisine
Time 15m
Number Of Ingredients 16
Steps:
- Combine all the ingredients in the blender and blend until smooth. Reserve.
- Start by cooking edamame according to package instructions.
- Place all the salad ingredients (including the cooked edamame) in a bowl, drizzle with the dressing and toss.
- Garnish with sesame seeds and crushed peanuts and serve.
SESAME-THYME CRUSTED GOAT CHEESE WITH ARUGULA SALAD WITH WARM SHIITAKE-TOMATO VINAIGRETTE
Provided by Ming Tsai
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- On a plate, mix together the sesame seeds, thyme and coarse black pepper. Dip the cheese slices on one side only. In a very hot non-stick pan coated lightly with olive oil, pan sear the crusted side only until golden brown. Meanwhile, whisk together the mustard, vinegar and extra virgin olive oil. Season and check for flavor. In a hot saute pan coated lightly with olive oil, saute the shallots and shiitakes until soft, about 3 minutes. Add the tomatoes and deglaze with the vinaigrette. Check for seasoning. In a large bowl, toss the arugula with half of the vinaigrette and check for flavor. Add more vinaigrette if needed. Also, slice the head garlic in half and lightly rub the bread with the garlic and grill until golden brown.
SESAME SALAD DRESSING
For a pleasant, fresh Asian flavor, try this super-easy mixture from Jean Ecos, a field editor from Hartland, Wisconsin. It's light but has plenty of personality.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, whisk all of the ingredients. Cover and store in the refrigerator.
Nutrition Facts : Calories 156 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE
This pasta salad is bursting with more than two pounds of sweet summer vegetables and brightened by a rich, tangy sesame-ginger vinaigrette. The angel hair pasta is broken into pieces for easy scooping, making it perfect for picnics and potlucks. It's a great make-ahead meal that travels well - and develops even more flavor as it sits. You can prepare it a few hours ahead and keep it at room temperature.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, noodles, salads and dressings, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil, and season generously with salt.
- In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
- Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
- Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
- Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.
SPINACH SALAD WITH SEARED SHIITAKE MUSHROOMS
Shiitakes, which are sold in my supermarket along with cremini and button mushrooms, are powerhouse mushrooms. Along with the B-vitamins and minerals that all mushrooms contain, the shiitake contains all 8 amino acids, unusual for a plant, and the essential fatty acid linoleic acid, as well as an immune-boosting chemical component called lentinan. When you pan-cook them over high heat, as you do here, the flavor is very intense, because of the natural msg that all mushrooms contain.
Provided by Martha Rose Shulman
Time 15m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Mix together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard using a fork or a small whisk. Whisk in the olive oil and the yogurt or buttermilk if using. Set aside.
- Combine the spinach, nuts, celery, and goat cheese in a salad bowl.
- Heat a pan over medium high heat. Add 1 teaspoon oil and when very hot, add the mushrooms. Shake the pan once, then let the mushrooms cook without moving them around until they begin to sweat and soften (watch closely). After about a minute or two, when they have begun to sear and release moisture, you can move them around in the pan. Cook for about 5 minutes, season to taste with salt and pepper and remove from the heat. Add to the spinach mixture and toss with the dressing. Serve at once.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 250 milligrams, Sugar 1 gram, TransFat 0 grams
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