dressings

This exceptionally tasty pasta salad is like the creamy classic but with a Japanese twist! It combines a creamy miso dressing with seaweed, black sesame, kale, corn and my fave squash.

Japanese pasta salad with roasted kabocha

tbsp avocado oil (or other high-heat vegetable oil)

garlic powder

tsp sea salt

tsp ground pepper

C dried orecchiette pasta

C corn kernels

C finely chopped red onion

C finely chopped cilantro

tbsp black sesame seeds

mayonnaise

tbsp mellow white miso

water

lime juice

garlic

tsp chili flakes

Preheat oven to 450°F.

Add cubes of kabocha squash to a large baking sheet. Add avocado oil, garlic powder, sea salt and ground pepper and toss with your hands to coat well. Spread out in an even layer and bake for 30 minutes, flipping half way through the bake time.

Meanwhile bring a large pot of salted water to a boil. Cook paste to al dente. Just before draining add kale and corn to the water, stir to submerge, then drain together. Do not rinse. Let cool until room temperature before assembling the pasta salad.

To make the dressing combine the mayonnaise, miso, water, lime juice, garlic and chili flakes in a blender until smooth or combine all the ingredients together in a bowl and ensure to finely mince the garlic to incorporate.

Once pasta and roasted kabocha squash is cooled toss together with red onion, cilantro, seaweed, black sesame seeds and all the dressing. Serve immediately. You can also toss everything together and refrigerate for a few hours before serving. I like letting the pasta salad sit out to take the chill off from the fridge before eating.

You can be as fancy as you like in the kitchen, but if you don't know the basics, you'll never get anywhere.  And one basic I have been working on for a long time is the perfect basic vinaigrette.  I've written a million and one times about the restaurant Le Relais de l'Entrecôte in Paris, which now has an outpost (as yet untested by me!) in New York.  It's a steak frites place, but they bring you this amazing green salad with mustard dressing and walnuts to start, and it was that dressing I was dying to emulate.

The Secret Ingredient (Dijon Mustard): Simple Vinaigrette Recipe

Dijon mustard

white wine vinegar

Kosher salt

black pepper

Extra virgin olive oil

In the bottom of a large salad serving bowl, whisk together the mustard, vinegar, salt, and pepper with a small whisk until the mixture is completely homogenous.  If you don't have a whisk, use a fork.  Add the olive oil, and whisk again until completely homogenous and emulsified.  Tumble enough salad for four people on top, and toss gently to dress.

Ricardo's recipe: Maple-Balsamic Dressing

Maple-Balsamic Dressing

ml Dijon mustard

ml (1 tbsp) balsamic vinegar

ml (1 tbsp) lemon juice

ml (1 tbsp) maple syrup

90 ml (6 tbsp) canola or olive oil

garlic,

Salt and pepper

In a bowl, combine the mustard, vinegar, lemon juice, and maple syrup with a whisk. Slowly drizzle in the oil, whisking constantly until creamy. Add the garlic. Season with salt and pepper.

This dressing goes well with green lettuce, sweet or bitter, and mescluns.

I didn't change a thing on this recipe and it was absolutely delicious!

Fabulous, well-balanced, addictive! Trust Ricardo to produce a dressing that brings any salad to life, and does double duty as  a phenomenal marinade for pork, a delicious addition to sweet potato dishes - let your imagination loose with this amazing dressing!

Super easy and super tasty. Would go with a whole range of salads.

I've never met anyone who didn't love infused olive oils but so few people have ever made them. These oils come together and minutes and are great drizzled over a soup or salad or just served with some good bread.

HOMEMADE INFUSED OLIVE OILS

extra virgin olive oil

lemons

chili flakes*

chili

rosemary sprigs** (about five inches long)

Warm lemon peel and olive oil together over very low heat for twenty minutes. Cool half-hour. Break lemon peel into jar. Pour olive oil into bottle with funnel. Seal.

Lemon Olive Oil

Warm olive oil, garlic, and chili flakes if using over low heat for eight to ten minutes until garlic is lightly brown. Remove from heat. Let cool.

Remove garlic and slice. Place garlic in bottle.

Pour olive oil and chili flakes into bottle with funnel. Seal.

Garlic Chili Olive Oil

Warm rosemary and olive oil together over very low heat for five to seven minutes. Cool half-hour.

Place rosemary in jar. Pour olive oil into bottle with funnel. Seal.

Rosemary Olive Oil

These tuna patties brought back childhood memories. We loved them then and we really loved these now. They are easy to make and can be a meal on their own. Make them smaller and you've got a yummy appetizer. The lemon-dill sauce is creamy and tangy. It's a nice added touch.

Tuna Patties With Lemon-Dill Sauce

eggs

teaspoon(s) lemon juice, fresh

Parmesan cheese

bread crumbs

17 ounce(s) tuna, canned (one 12 oz

cup(s) green onions, diced

teaspoon(s) ground pepper

dash(es) Old Bay seasoning

vegetable oil

LEMON DILL SAUCE

mayonnaise (can use reduced fat)

teaspoon(s) grated lemon peel

teaspoon(s) dill weed

Try a traditional Chicago treat using a Old El Paso™ Taco Boats™! They are the perfect vessel for holding all the delicious toppings of a Chicago style hot dog. Don't forget the mustard!

Chicago Style Hot Dog Bowls

all-beef kosher hot dogs

Old El Paso™ Soft Tortilla Bowls

poppy seed, if desired

kosher dill pickles, each cut into 4 spears

onion

pickled sport peppers

tomatoes,

sweet pickle relish

yellow mustard

celery salt

Add 1/2 inch water to 10-inch skillet. Heat over medium-high heat until simmering. Place hot dogs in skillet. Cover; steam 10 minutes.

Meanwhile, heat tortillas as directed on package.

Place poppy seed on plate, and dip cut edges of kosher dill pickles into seed. Place hot dogs in tortillas. Top with pickles and remaining Toppings.

Green Salad With Homemade Thousand Island Dressing

pepper

This cheesy Tex-Mex chicken pasta dinner is high on flavor and low on effort. Just stir it all together in the Instant Pot®, and you’ll have dinner in no time.

Instant Pot® King Ranch Chicken Pasta

(18 oz) Progresso™ creamy mushroom soup

Progresso™ chicken broth (from 32-oz carton)

(14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes

(4 oz) Old El Paso™ Chopped Green Chiles

(.85 oz) Old El Paso™ Chicken Taco Seasoning Mix

(20 oz) boneless skinless chicken thighs,

oz uncooked penne pasta (3 1/2 cups)

Cheddar cheese (8 oz)

cilantro leaves

tortilla chips

Sour cream

Spray 6-quart Instant Pot® insert with cooking spray. Mix soup, broth, tomatoes, chiles and taco seasoning mix in insert.

Stir in chicken and pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.

Immediately stir mixture 1 to 2 minutes or until pasta is completely separated. Pasta will appear to be stuck together but will separate while stirring. Stir in cheese. Let stand 5 minutes.

Cilantro Chimichurri Sauce is a bright garlicky sauce that's so versatile. Use on meats, vegetables, and anything else you can think of!

Cilantro Chimichurri Sauce Recipe

cilantro

parsley

oregano

shallot

red pepper flakes,

sea salt and black pepper,

red wine vinegar

This hearty wild rice and kale salad is filling enough for Winter and cooling enough for Summer. The zesty red pepper blender dressing makes all the flavors pop.

Zesty Wild Rice and Kale Salad

bell pepper (oven roasted

olive oil

tbsp red wine vinegar

tsp italian seasoning

tbsp agave or maple syrup

salt and pepper

oz wild rice

kale (massaged

persian cucumbers (chopped)

cherry tomatoes (halved)

olives (sliced)

parsley (chopped)

basil (chopped)

beans

Cook wild rice according to box and cool

Preheat oven to 400 and roast peppers for 20 minutes on a sheet pan

cooking

Blend all dressing ingredients together in a food processor or blender until smooth.

For Dressing

Put all salad ingredients in a large mixing bowl and toss with dressing.

Eat within 4-5 days for best flavors.

For Salad

I'm currently eating this and it's delicious. I added dill and tempeh bacon for extra protein. Yummy!

Loved it.   Thank you!  I didn't want to buy basil, so I left that out but it was still good.  Would you use dried basil in the dressing if you didn't have fresh?

Delicious and super easy! Love the dressing and all the veggies! Definitely a keeper!

So, it turns out that I'm not a big kale fan. I can't decide whether I will continue to make this with kale or switch out the greens, but I will definitely make it again! The roasted red pepper dressing is great and will probably be even better with a fresh pepper. All I had on hand were roasted red peppers in the jar. All around wonderful flavor and a great healthy dish! Thank you!

Just made this today - so yummy, flavorful and filling -  it will now go into recipe rotation - thank you!

I made this for dinner tonight and due to the amount of kale on hand, I added about 1-1&amp;1/2 cups of Napa cabbage. The dressing and combination of ingredients make this a flvour explosion with every bite.  I absolutely loved it and will undoubtedly make it more often.

This kale and sliced Brussels sprouts salad with toasted almonds is a total crowd pleaser. This is one of my favorite fall and winter salads and pairs with just about anything. It's a kale salad that doesn't taste like a kale salad. It's got so many flavors and textures to it from the combination of the kale with the crunchiness of the Brussels sprouts and the toasted salted almonds.

Kale Salad with Brussels Sprouts and Toasted Almonds

Brussels sprouts, washed,

almonds

lemon juice (roughly 1.5 lemons)

garlic clove,

Celtic sea salt

black pepper,

extra-virgin olive oil, divided

I created a video below that shows you all the prep steps, such as how to slice the Brussels, kale, toast almonds and massage the salad. 

Coarsely chop the almonds using a serrated knife. These do not have to be uniform in size at all.Measure out 1/2 cup of olive oil into a measuring cup. Take out 1 tablespoon of oil from the 1/2 cup and put it into a skillet (you will use the remainder of the olive oil for the dressing). Heat the oil over medium heat. Add the chopped almonds to the skillet and stir frequently until golden brown in spots. Transfer nuts to a paper towel lined plate. Sprinkle the almonds with some fine Celtic sea salt. Set them aside to cool. 

Now it’s time to prep the rest of the ingredients. Wash, de-stem and thinly slice your kale. I always wash and de-stem my kale ahead of time to save myself a step here. If you’re not sure how to de-stem and slice kale then you can check out my post on how to de-stem and thinly slice kale.

To a small glass jar, add the lemon juice, Dijon mustard, minced shallot, minced garlic, 1/4 teaspoon sea salt and 1/4 teaspoon pepper and whisk to combine. Don't add the olive oil yet, you will add that in a bit.  Set the dressing aside while you prep the Brussels sprouts, so that the flavors can meld. 

Let's prep the Brussels. You will have to shave/thinly slice the Brussels for this recipe, but it's easy. You can use the slicing disc on a food processor, mandoline, or a sharp knife (that's what I used).Rinse Brussels in a colander. Check out the video in the above blog post to see how to slice the sprouts for the salad using a knife, or you can watch the full video below. 

Pull apart sliced sprouts, as they can stick together.

In a large salad bowl, mix together the thinly sliced kale and the Brussels sprouts.

Now it's time to finish the dressing. Slowly whisk the remaining olive oil into the lemon-juice mixture. Whisk well to combine the dressing.

Add ½ of the dressing to the greens.

Massage the dressing into the kale. When I say, massage your kale, I literally mean, get your hands in there and massage it, like your giving a massage. When you massage kale, not only does it absorb the dressing, but it also breaks down the kale almost like when it’s cooked, and takes away any bitter flavor. Massage the kale until it's about half of its original size.

Keep adding the dressing to taste as you massage it. Taste the salad, and if you want to add more dressing, then add a bit more. The amount of dressing you put in is totally to taste. Some people like their salads with tons of dressing, and others like them lightly dressed.

The dressing makes enough for a double batch of this salad, so if you find that you've got extra dressing, then you can store it in a sealed container for a few days. Just make sure to whisk or shake it before you use it next.

Add in the toasted almonds and the Pecorino cheese and toss to combine.

This salad tastes great day two, so don't fret if you have leftovers. Store leftovers in a sealed container in the fridge. 

Also, if you want to turn this salad into a full meal, top the salad with some shredded chicken. 

https://youtu.be/caX8cJd3PVc?si=MZupY44uTBDzTvbc

Garlic Butter Mayonnaise

ml (2 tbsp) lemon juice

60 ml (1/4 cup) butter, melted

60 ml (1/4 cup) canola oil

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In a bowl, combine the lemon juice, egg yolk, mustard and garlic with a whisk. Slowly drizzle in the melted butter, drop by drop, whisking constantly.

When the mayonnaise begins to set, drizzle in the oil, whisking constantly. Season with salt and pepper. Add a little water, if needed, if the mayonnaise seems too thick.

Belle texture, onctueuse et relevé. Parfaite avec chip's maison.

combien de temps pouvons-nous le conserver au frigo?

Merci pour cette bonne recette. C'est un délice.

Est ce possible de changer la moutarde par de la moutarde seche ?

https://cdn.jwplayer.com/v2/media/fOtI1lbA

Garlic: remove the sprout or not?

Surely to become a family favorite. This creamy avocado sauce with a hint of spice is street taco salsita heaven. Adapted from a memory of an avocado sauce my mom would make on taquitos and guacamole night with an added bonus: it&#39;s made from natural ingredients.

Creamy Avocado Salsa

avocados (about 1 cup)

serrano pepper (2 for spicier sauce)

oz greek yogurt cup (5% milkfat)

limes

tsp kosher salt (or sea salt)

cilantro ((optional))

Place water, avocado, onion, garlic, serrano pepper, yogurt, and salt into a blender and blend for 10-15 seconds until creamy texture is reached.

Pour avocado sauce into a bowl and squeeze half of a lime onto top of bowl and with spoon, stir in well, about  30 seconds. Follow-up with other half of lime squeezed on the top. Additional wedged limes to be served on the side for limón lovers.

Made it to top the ceviche recipe, and ended up using it for everything! Ate it with just chips and then on my breakfast burrito!

Fresh, creamy &amp; healthy, perfect accompaniment to the ceviche!

Perfectly balanced! My new go-to recipe for avocado salsa. Thank you very much!

Top 13 dressings recipes from across the web

The most viewed dressings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Japanese pasta salad with roasted k...

The Secret Ingredient (Dijon Mustar...

Maple-Balsamic Dressing

HOMEMADE INFUSED OLIVE OILS

Tuna Patties With Lemon-Dill Sauce

Chicago Style Hot Dog Bowls

Green Salad With Homemade Thousand ...

Instant Pot® King Ranch Chicken Pas...

Cilantro Chimichurri Sauce Recipe

Zesty Wild Rice and Kale Salad

Kale Salad with Brussels Sprouts an...

Garlic Butter Mayonnaise

Creamy Avocado Salsa

Top 13 dressings recipes from across the web

The most viewed dressings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese pasta salad with roasted k...

The Secret Ingredient (Dijon Mustar...

Maple-Balsamic Dressing

HOMEMADE INFUSED OLIVE OILS

Tuna Patties With Lemon-Dill Sauce

Chicago Style Hot Dog Bowls

Green Salad With Homemade Thousand ...

Instant Pot® King Ranch Chicken Pas...

Cilantro Chimichurri Sauce Recipe

Zesty Wild Rice and Kale Salad

Kale Salad with Brussels Sprouts an...

Garlic Butter Mayonnaise

Creamy Avocado Salsa

The most viewed dressings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine