Sesame And Poppy Seed Vinaigrette Recipes

Steps:

• Mix all dressing ingredients in blender.
• Pour over salad and toss.

Steps:

• Combine the dry ingredients in a lidded jar and shake.
• Add the wet ingredients and shake.
• Good for one large or two small salads.

Steps:

• In a small bowl, whisk together the lemon juice and vinegar. Add the olive oil drop by drop, whisking constantly.
• Season with salt and pepper. Whisk in poppy seeds. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days.

Steps:

• Place the vinegar, sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika and salt in a blender or food processor.
• Blend until most of the sesame seeds are ground (stop the motor several times and scrape down the sides of the container). Scrape the contents into a small bowl, then whisk in the vegetable oil in a slow, steady stream.

Steps:

• Blend sugar, lemon juice, onion, Dijon mustard, and salt in a blender until smooth. Stream canola oil in a thin stream into the mixture while blender is running. Add poppy seeds and pulse blender a few times, just to mix seeds into the dressing.

Steps:

• In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds.

Steps:

• Prepare the dough: Preheat oven to 350°F
• Pulse together flour, baking powder and salt in the bowl of a food processor fitted with a metal blade.
• Add the butter and pulse until the mixture resembles coarse meal.
• Transfer the flour mixture to a large bowl and add the yogurt, 1/2 cup of the sesame seeds and all of the poppy seeds.
• Stir just until the ingredients are incorporated.
• Divide the dough into quarters, wrap in plastic wrap and chill for 10 minutes.
• Bake the crackers: Lightly coat a baking sheet with vegetable oil and set aside.
• Lightly beat the eggs and sugar together in a small bowl until the sugar dissolves and set aside.
• Roll the dough out on a lightly floured surface to a 10- by 16-inch rectangle about 1/4 inch thick.
• Brush the dough with the egg wash and sprinkle evenly with the remaining sesame seeds.
• Cut into 2- by 5-inch rectangles and bake on the prepared baking sheet until browned -- about 25 minutes.
• Transfer crackers to a wire rack to cool completely and store in an airtight container until ready to serve (up to 1 week).

Steps:

• On a cutting board, crush garlic clove, and sprinkle with salt. Using the back of your knife, smear garlic and salt into a rough paste, and transfer to a medium bowl. Whisk in vinegar, mirin, soy sauce, honey, and lemon juice. While whisking constantly, slowly drizzle in canola and sesame oils. Stir in sesame seeds. Season with salt and pepper.

Steps:

• Cut the grilled and cooled chicken into 1/4-inch pieces and combine with the vinaigrette, spinach leaves, diced tomatoes, almonds, onion and eggs. Add more vinaigrette as necessary to reach desired level of coating. Add the salt and pepper, to taste, and toss again.
• To serve, arrange some of the Romaine lettuce leaves on each of 4 plates, then divide salad mixture between them. Garnish with additional tomato wedges, if desired, and serve.
• SESAME AND POPPY SEED VINAIGRETTE: Place vinegar into a blender or food processor. Add sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika and salt. Blend until most sesame seeds are ground (stop motor a couple times and scrape down sides of container). Scrape contents into a small bowl, then whisk in canola oil. Makes 3/4 cup dressing.
• SUGAR-GLAZED ALMONDS: Place a sheet of waxed (or parchment) paper on counter. In a nonstick skillet, roast sliced almonds over medium-high heat until golden, shaking and tossing pan to evenly toast almonds and to prevent scorching. As nuts turn golden, sprinkle on about 2 tablespoons sugar and, stirring and tossing as necessary, cook until sugar melts around almonds. Remove from heat and quickly scrape almonds onto sheet of waxed paper to cool. Makes 1/2 cup almonds.