Recipes tagged with « Dressing »
Mustard Maple Vinaigrette
Tangy vinaigrette blending mayo with lemon juice instead of cider vinegar, replacing traditional mustard with Dijon for creamier bite. Maple syrup stays, but honey added for deeper sweetness. Garlic swapped for shallot, minced fine. Whisked briskly to emulsify; seasoning with salt and cracked pepper. Keeps a week chilled tightly sealed. Perfect for salads, slaws, or drizzles over grilled veg. Robust, sharp, balanced acidity and subtle sweet notes.
Rustic Vinaigrettes Mixup
A lineup of five bold vinaigrettes revamped by cutting some quantities by a third, switching olive for avocado oil in two recipes, swapping honey for agave syrup, and slipping in lemon zest and smoked paprika for complexity. Methods tweaked slightly to coax out max flavor and texture, with clear visual and aroma signals marking readiness. Bacon lardons crisp until edges curl and foam subsides. Whisking rhythm crucial. Instructions fragment for fast kitchen recall. Substitution advice on standby if pantry limited or allergies present. Reliable, flexible, straightforward—no fluff, just results that hold for salads or grilled veg.
Grilled Tempeh Coconut Carrot Salad
Tempeh grilled in olive oil, mixed carrot and bean sprout salad tossed in a creamy coconut peanut dressing. Tangy lime wedges and crushed peanuts add crunch and zing. Quick sear, fresh herbs, balance of spicy, sweet, and sour notes. Vegan, nut-free alternate, soy-savory.