Lemon Marjoram Sardines With Walnut Pepper Dressing Recipes

GRILLED SARDINES WITH LEMON-PEPPER VINAIGRETTE

Provided by Bobby Flay

Time 35m

Yield 4 servings

Number Of Ingredients 8

Grilled Sardines with Lemon-Pepper Vinaigrette image

Steps:

Preheat grill. Wash the sardines and soak in cold water for 10 minutes. Dry well. Grill the sardines for 3 to 5 minutes until just cooked through.;
Place lemon juice and shallot in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified. Add pepper and salt and blend for 5 seconds.

Ingredients

12 fresh sardines (approximately 1 pound)
Olive oil
Salt and freshly ground pepper
1/2 cup fresh lemon juice
1 small shallot, coarsely chopped
1/4 cup olive oil
1 teaspoon coarse black pepper
1/4 teaspoon sea salt

LEMON-ROSEMARY MARMALADE

I love the flavor combination of lemon and rosemary. This unique marmalade goes beautifully with roast chicken, herbed pork roast, lamb chops or a savory biscuit. -Birdie Shannon, Arlington, Virginia

Provided by Taste of Home

Time 2h25m

Yield 5 half-pints.

Number Of Ingredients 6

Lemon-Rosemary Marmalade image

Steps:

Using a vegetable peeler, peel lemons into wide strips. With a sharp knife, carefully remove white pith from peels. Cut peels into 1/4-in. strips. Set fruit aside., Place lemon strips in a small saucepan; add water to cover and 1/4 teaspoon baking soda. Bring to a boil. Reduce heat to medium. Cook, covered, 10 minutes; drain. Repeat with remaining baking soda., Cut a thin slice from the top and bottom of lemons; stand lemons upright on a cutting board. With a knife, cut outer membrane from lemons. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Squeeze membrane to reserve additional juice., Place lemon sections and reserved juices in a Dutch oven. Stir in 7 cups water and lemon peel. Bring to a boil. Reduce heat; simmer, uncovered, 25 minutes. Add sugar. Bring to a boil. Reduce heat; simmer, uncovered, 40-50 minutes or until slightly thickened, stirring occasionally. Remove from heat; immediately stir in rosemary and, if desired, food coloring., Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.

Ingredients

7 medium lemons (about 2 pounds)
1/2 teaspoon baking soda, divided
7 cups water
4 cups sugar
4 teaspoons minced fresh rosemary
2 drops yellow food coloring, optional

HEATHER'S SPECIAL WALNUT OIL SALAD DRESSING

I rarely use bottled salad dressings, as I tend to prefer homemade versions much more. This is my hands down favorite. It is easy to throw together and is so flavorful. This only makes enough for a few dinner salads - only make as much as you need for one meal, as this only keeps maybe a day. Walnut oil and shallots are the two key ingredients here - you can sub any sweet onion for the shallots, but the walnut oil is what gives this its unique flavor. I may vary what types of lettuces and veggies go into a dinner salad, but if I am using this dressing, I always add some crumbled mild feta cheese to the veggies. Walnut oil can be found in bigger grocery store with other flavored oils or in gourmet markets. Walnut oil needs to be kept in the fridge as it spoils quickly at room temp (but lasts ages in the fridge). People have been asking for this one for a while, and yesterday I finally made this with a pen & paper by my side to carefully measure out the ingredients. This will very lightly dress 4 small dinner salads or 2 much larger ones. Enjoy! NOTE: Walnut oil is an extra virgin olive oil infused with the flavor of walnut and has a unique nutty flavor. You may use other nut flavored oils with good results (like hazelnut or macadamia), but just be sure the oil is infused with nut flavor. Something like peanut oil will not work as a substitute for the walnut oil.

Provided by HeatherFeather

Categories Salad Dressings

Time 5m

Yield 2-4 serving(s)

Number Of Ingredients 11

Heather's Special Walnut Oil Salad Dressing image

Steps:

Mix all dressing ingredients together (except feta and other salad ingredients) in a mini food processor (or using an immersion stick blender) until creamy in appearance.
Drizzle over salad- this doesn't make lots, but is very flavorful; a little goes a long way.
Once the salad is dressed, crumble the feta over the salad.

Nutrition Facts : Calories 173.8, Fat 18.5, SaturatedFat 1.6, Sodium 0.3, Carbohydrate 2.7, Sugar 2.2, Protein 0.1

Ingredients

1 tablespoon seasoned rice wine vinegar or 1 tablespoon sherry wine vinegar
1 1/2 teaspoons fresh lemon juice
1 -2 teaspoon minced shallots or 1 -2 teaspoon other sweet onion, approximately
1 teaspoon sugar
salt, to taste (about 4 shakes)
fresh ground black pepper, to taste (about 10 grinds)
2 tablespoons canola oil (not olive) or 2 tablespoons other plain flavored oil (not olive)
2 teaspoons walnut flavored olive oil (or other nut flavored infused oil)
mixed lettuce greens
assorted fresh vegetable, of choice
plain mild feta cheese, crumbled

LEMON PEPPER DRESSING

I much prefer a fresh homemade salad dressing over a bottled one. This one is simple, light and spicy!!

Provided by SkinnyMinnie

Categories Salad Dressings

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 7

Lemon Pepper Dressing image

Steps:

Whisk together zest, juice, mustard, pepper, sugar, and salt together until sugar and salt have dissovled.
Add oil in a slow stream, whisking until emulsified, 2-3 minute.

Nutrition Facts : Calories 369.1, Fat 40.6, SaturatedFat 5.6, Sodium 188.7, Carbohydrate 2.7, Fiber 0.4, Sugar 1.3, Protein 0.3

Ingredients

1/4 teaspoon fresh lemon zest
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons ground black pepper
1 teaspoon sugar
1/4-1/2 teaspoon salt
3/4 cup olive oil

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Lemon Marjoram Sardines With Walnut Pepper Dressing Recipes

GRILLED SARDINES WITH LEMON-PEPPER VINAIGRETTE

LEMON-ROSEMARY MARMALADE

I love the flavor combination of lemon and rosemary. This unique marmalade goes beautifully with roast chicken, herbed pork roast, lamb chops or a savory biscuit. -Birdie Shannon, Arlington, Virginia

HEATHER'S SPECIAL WALNUT OIL SALAD DRESSING

LEMON PEPPER DRESSING

I much prefer a fresh homemade salad dressing over a bottled one. This one is simple, light and spicy!!

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