Currently viewing the tag: "orange"
This iteration of the classic French sauce was made with swordfish in mind, but will work for most seafood, and light poultry as well. It can be used as a lower cholesterol substitute for Hollandaise sauce also. The sauce is pretty simple. The trickiest part is mounting the sauce with butter and not breaking the sauce. This is easily avoided by simply paying attention and pulling the pan from the heat while adding (mounting) the butter, returning it to the heat if the pan cools too much.
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The creamy part of this dressing derives from yogurt. Use this dressing with beet and kale salads, cucumbers, with chicken, or shredded carrot and lettuce salads.
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This was first done for a salad of beets, a peppery cress, arugula, and shreds of Little Gem lettuce. It will go with plenty of other salads of sharp or spicy elements, as well as on pork chops or chicken. Use a milder olive oil, and be sure to use organic oranges with plenty of flavor and some acid. Organic because you want to rub the bowl with the orange skin to flavor the dressing.
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Here is a simple yet flavorful dressing perfect for beets or other earthy elements in salads. It would go well with Middle Eastern spiced foods, or make a nice chicken salad. Although it says “Creamy” in the title, there is not much, and it is yogurt or mayonnaise based on your preference. The yogurt will be a little more tart and bright, the mayo makes for a lighter and subtler dressing.
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This is a light flavored dressing with a definite character of its own. Some people hate shiso, others love it. The dressing is for the latter. The coriander seed helps to add more dimension to the shiso. Do not let this dressing heat up or it will not taste that pleasant. Adding shiso at the start and at the end adds depth while retaining the very fresh flavor shiso is known for. Use within a day or two of making.
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“Lighter Flavored” refers to the lighter cilantro flavor, so it is a background note rather than a star. The use of cilantro seed powder enhances the dressing by adding a subtle citrusy aroma and flavor that works well with the other elements. Try this dressing with roast squash, as in the Orange Hokkaido and Kale Salad, or with fish and shrimp, or pork.
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This dressing was made to go with a roasted beet, orange, and mizuna salad, but would work with other bitter or sharp leaves (arugula, radicchio, and escarole) or roast cauliflower, as well as going well with shrimp, hot or cold, grilled fish such as sword or tuna, or even pork chops.
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This dressing is for a green salad with blueberries, almonds, and mozzarella, but would work well with other things as well. Use with cold shrimp or chicken, or a salad of sliced radishes and green onions, slaws, or with fennel, among other things.
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Tagged with: basil • blueberries • chicken • cole slaw • dressing • fennel • green onions • orange • radishes • scallions • shrimp • slaw • vinaigrette
A variant of Poppyseed Dressing, this one uses a small amount of cream to give a silky texture. This dressing goes well with assertive flavors such as the salad of Mustard Greens and Roasted Red Beets. The sweetness of the orange and the small amount of cream tames ands contrasts nicely with the sharpness of the mustard and earthiness of the beets. If you don’t have poppyseeds, the dressing is still good without them. You could try a little celery seed (just a little!) or some powdered coriander seed.
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