WASABI-SOY VINAIGRETTE
This all-purpose salad vinaigrette is reminiscent of the wasabi-tinged soy sauce you might have with a California roll. Soy sauce, rice vinegar and sesame oil waltz in time, while the wasabi paste adds nose-clearing excitement. As with any recipe, feel free to adjust the ingredient amounts to your taste preferences, especially the wasabi, which can be scaled down or up. Be sure to shake if it's been sitting in the fridge, as it wants to separate.
Provided by Eric Kim
Categories sauces and gravies
Time 5m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.
- Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.
SIMPLE VINAIGRETTE
We followed the standard 3-to-1 oil-to-vinegar ratio for this super simple vinaigrette. For variety, add your favorite dried or chopped fresh herbs. Make a batch at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn't just for salad: You can also use it as a quick sauce for fish or grilled chicken.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.
CLASSIC VINAIGRETTE
Ditch the bottled stuff and whisk up a batch of this workhorse vinaigrette.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Whisk together the vinegar, mustard and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.
BASIC VINAIGRETTE
Try basic vinaigrette on mixed greens, steamed or boiled vegetables, such as greens beans, asparagus, broccoli, or potatoes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
- Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.
BASIC VINAIGRETTE
A basic vinaigrette deserves a permanent spot in every cook's repertoire. Ready in minutes and fine to keep in the fridge for weeks, it can totally change a salad. And it's highly adaptable. Add garlic or tarragon in place of the mustard, or infuse it with other herbs. For a creamy dressing, replace the oil with buttermilk, crème fraîche or mayonnaise. Some chefs even use vegetable purées or nut milks in place of the oil.
Provided by Julia Moskin
Categories easy, quick, salads and dressings
Time 5m
Yield 1/3 cup, enough for a salad serving 4 to 6 people
Number Of Ingredients 5
Steps:
- Pour vinegar into a shallow bowl. Whisk in salt.
- Gradually whisk in olive oil. Adding it slowly will help the dressing emulsify. Whisk in the mustard, if using.
- Add a few grinds of black pepper and taste. Add more of whatever you think it needs, a bit at a time. (Too tart? Add oil. Too bland? Add salt and vinegar.)
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 8 grams, Carbohydrate 0 grams, Fat 9 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 33 milligrams, Sugar 0 grams
CLASSIC VINAIGRETTE
This classic dressing is easy to make at home, and stores in the jar for up to a week
Provided by Good Food team
Categories Buffet, Condiment, Dinner, Lunch, Side dish, Snack, Supper
Time 5m
Yield Easily doubled
Number Of Ingredients 3
Steps:
- Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.
Nutrition Facts : Calories 102 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Sodium 0.29 milligram of sodium
WASABI VINAIGRETTE
Make and share this Wasabi Vinaigrette recipe from Food.com.
Provided by ellie_
Categories Salad Dressings
Time 10m
Yield 2/3-2/3 cup
Number Of Ingredients 6
Steps:
- In a jar, combine wasabi powder and water. Let stand 5 minutes.
- Add vinegars and whisk to combine.
- Stir in oil and shake well to combine.
- Add parsley and salt (if desired) and shake well before serving.
Nutrition Facts : Calories 1082.2, Fat 121.7, SaturatedFat 16.8, Sodium 15.3, Carbohydrate 1.4, Fiber 0.7, Sugar 0.2, Protein 0.7
HERB VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield About 1 cup
Number Of Ingredients 6
Steps:
- In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the oil. Whisk in the herbs. Use immediately or store, covered, in the refrigerator for 2 days.
WASABI VINAIGRETTE
This is a very different vinaigrette than your everyday variety! It makes simple green salads really come alive with flavor. Adapted from Sam Choy's Sampler.
Provided by Hey Jude
Categories Salad Dressings
Time 10m
Yield 3 Cups
Number Of Ingredients 8
Steps:
- Combine ingredients and mix together until well blended.
- Store in the refrigerator for up to 1 week.
Nutrition Facts : Calories 426.5, Fat 37.6, SaturatedFat 2.8, Sodium 225.4, Carbohydrate 22.1, Fiber 0.6, Sugar 18.2, Protein 1.9
WASABI SECRET SALAD
Wasabi peas are the secret spicy kick in this delicious salad. You can use any dried fruit you like, such as blueberries, cherries, cranberries, chopped apricots, or golden raisins. Wasabi peas can be found at most supermarkets by Asian foods or by snacks. They can also be found in some stores in the bulk food area.
Provided by luv2bake
Categories Salad Green Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place the butter lettuce in a salad bowl; add the pear, dried cherries, wasabi peas, sesame seeds, and poppy seed dressing. Toss to coat.
Nutrition Facts : Calories 539.9 calories, Carbohydrate 83.3 g, Cholesterol 10.6 mg, Fat 16.7 g, Fiber 11.8 g, Protein 12.6 g, SaturatedFat 2.6 g, Sodium 552.6 mg, Sugar 35.8 g
WHITE BALSAMIC VINAIGRETTE
A Panera Bread® copycat recipe. They use this dressing on the Fuji apple chicken salad.
Provided by Becky
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk olive oil, balsamic vinegar, honey, salt, cracked black pepper, and garlic powder together in a bowl until smooth.
Nutrition Facts : Calories 147.1 calories, Carbohydrate 5.6 g, Fat 14 g, Protein 0.1 g, SaturatedFat 2 g, Sodium 112.2 mg, Sugar 5.4 g
PEPPERS CHARRED IN THE EMBERS WITH WASABI VINAIGRETTE
The peppers are roasted directly in the embers, but they can also be roasted on a grill rack with delicious results. Serve this as a starter, or pair with grilled fish.
Provided by Steven Raichlen
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients in small bowl; whisk to blend well. (Vinaigrette can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.) Remove grill rack from barbecue. Prepare barbecue (medium-high heat). Rake coals into even layer. Allow coals to burn until just beginning to turn ash-gray. Place peppers directly on coals. Cook until peppers are blackened on all sides, turning frequently with tongs, about 7 minutes. Transfer peppers to bowl; cover with plastic wrap. Cool peppers to room temperature. Peel and seed peppers, then cut into 2x1-inch pieces.
- Arrange peppers on platter. Spoon vinaigrette over; sprinkle with sesame seeds and serve.
- *Wasabi paste is available at Asian markets and in tubes in the Asian foods section of some supermarkets.
SHRIMP CAKES WITH WASABI VINAIGRETTE
Provided by Hidekazu Tojo
Categories Food Processor Mushroom Lunch Wasabi Halibut Shrimp Pan-Fry Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 first-course servings
Number Of Ingredients 33
Steps:
- Make dashi:
- Wipe any sand or salt from kombu with a dampened cloth.
- Bring water and kombu almost to a boil in a 2-quart saucepan, then reduce heat and simmer, uncovered, 5 minutes. Add katsuo bushi and bring to a boil, then boil 30 seconds. Remove from heat and let stand 3 minutes, skimming any foam. Pour dashi through a cheesecloth-lined sieve into a bowl.
- Make shrimp mixture:
- Cook carrot, onion, and mushrooms in 1/4 cup dashi, uncovered, in a small heavy skillet over moderate heat, stirring frequently, until carrot and onion are softened, about 4 minutes. Cool slightly.
- Stir together shrimp, fish, vegetable mixture, yolk, sea salt, shoyu, and sugar in a bowl until combined well, then knead with your hands to form a paste. Chill, covered, until cold, about 1 hour.
- Make wasabi vinaigrette:
- Whisk together wasabi paste and mayonnaise, then add mirin and rice vinegar in a slow stream, whisking until blended well. Season with white pepper.
- Make mirin sauce:
- Bring mirin, shoyu, sugar, and 1/4 cup dashi to a simmer in a small saucepan. Stir cornstarch mixture, then whisk into mirin mixture and boil, whisking, 1 minute. Remove from heat and keep warm, covered.
- Fry shrimp cakes:
- Heat oil in a deep 10-inch skillet over moderate heat until it registers 250°F on thermometer. While oil is heating, form shrimp mixture into 4 (1/2-inch-thick) cakes. Fry cakes until light golden, about 2 minutes on each side, then transfer with a wide metal spatula to paper towels to drain. Transfer cakes with spatula to clean paper towels to drain again. Cut each cake into 1/2-inch-wide slices.
- Assemble dishes:
- Divide mesclun among 4 plates and sprinkle with shiso leaves. Arrange shrimp cake slices over salads and drizzle with vinaigrette and mirin sauce. Top each serving with 2 rounded tablespoons katsuo bushi, then with sprouts.
WASABI SALAD DRESSING
Was looking for some new salad dressing that has spunk but unusual enough that you won't find in any store. This definitely meets the need and also goes great with most any meat or fish: tuna, salmon, chicken, shrimp, beef, etc. This stores well in the fridge.
Provided by MishainFL
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 7
Steps:
- Whisk rice wine vinegar, honey, soy sauce, wasabi paste, sesame oil, lime juice, and ginger together in a bowl to make dressing.
Nutrition Facts : Calories 65.1 calories, Carbohydrate 13.9 g, Fat 1.1 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 624 mg, Sugar 12.1 g
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