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Entries tagged with 'dressings'

Carolina Gold Rice Salad from 'Around the Southern Table'

Kate Williams Post a comment

This salad of white rice, raisins, pine nuts, and scallions from Rebecca Lang's Around the Southern Table may look a bit one-dimensional at first, but Lang's version is more than just a simple grain salad. The potent mixture of a lemon's zest and its juice whisked together with a touch of orange juice and a drizzle of sweet and tangy white balsamic soaks effortlessly into the hot rice, plumps the raisins, and tempers the bite of the scallions. More

Carolina Gold Rice Salad from 'Around the Southern Table'

Serious Eats Kate Williams Post a comment

This salad of white rice, raisins, pine nuts, and scallions from Rebecca Lang's Around the Southern Table may look a bit one-dimensional at first, but Lang's version is more than just a simple grain salad. The potent mixture of a lemon's zest and its juice whisked together with a touch of orange juice and a drizzle of sweet and tangy white balsamic soaks effortlessly into the hot rice, plumps the raisins, and tempers the bite of the scallions. More

Chinese Chicken Salad with Sesame Ginger Vinaigrette

Serious Eats Jennifer Segal 3 comments

Crisp and colorful vegetables, crunchy cashews, and roasted chicken in a punchy sesame ginger vinaigrette make a light yet satisfying summer meal. More

Grilled Rare Tuna Salad with Basil-Tapenade Vinaigrette

Serious Eats Kerry Saretsky Post a comment

Grilled, rare tuna is the star of this butter lettuce salad dressed in an easy basil-tapenade vinaigrette and crowned with fried capers. More

Baby Spinach with Fresh Berries, Pecans and Goat Cheese in Raspberry Vinaigrette

Serious Eats Jennifer Segal 2 comments

Think fresh berries are just for breakfast or dessert? Think again—they make an elegant addition to this salad of baby spinach, pecans, and goat cheese. More

Robb Walsh's Buttermilk Dressing

Serious Eats Caroline Russock 1 comment

In Texas, the ubiquitous chicken fried steak is often plated with fries and a buttermilk ranch dressed salad on the same plate, making the ranch the dip of choice for the fries. Robb Walsh, author of Texas Eats, speculates that the popularity of ranch as a dip comes from Texas's cowboy culture, where those gruff dudes used the creamy-tangy dressing to compliment everything from fries to onion rings and even chicken fried steak. And now we know that we have Texas to thank for those little tubs of ranch meant for pizza crust dippage. More

New Ambrosia Salad

Serious Eats Carrie Vasios Mullins 2 comments

Remember that retro salad of fruit, marshmallows, and coconut? This is inspired by that creation, but much more grown up. More

The Secret Ingredient (Avocado): Greener Goddess Dressing

Kerry Saretsky 3 comments

This thick, creamy tarragon and basil dip and dressing is giving a green buttery oomph with blended avocado. Great for salads, but even better for crudités and shrimp cocktail. More

Greener Goddess Dressing

Serious Eats Kerry Saretsky 2 comments

This thick, creamy tarragon and basil dip and dressing is giving a green buttery oomph with blended avocado. Great for salads, but even better for crudités and shrimp cocktail. More

Endive, Apple, and Farmhouse Cheddar Salad with Country Ham and Wheat Beer Dressing

Serious Eats Caroline Russock Post a comment

There is much to love about this Endive, Apple, and Farmhouse Cheddar Salad with Country Ham and Wheat Beer Dressing from Andrew Carmellini's American Flavor: sharp, tangy cheddar, crisp fall apples, creamy, citrusy wheat beer, and salty slices of country ham all balanced out with leaves of bitter endive and radicchio. All you need to do for a perfect winter lunch is add a slice or two of crusty bread and pour the rest of the beer into a glass. More

The Secret Ingredient (Dijon Mustard): Simple Vinaigrette

Serious Eats Kerry Saretsky 11 comments

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. More

Chrysanthamum Greens with Sesame Seed Dressing

Serious Eats Chichi Wang Post a comment

[Photograph: Chichi Wang]... More

The Crisper Whisperer: Awesome (Herb) Sauce

Serious Eats Carolyn Cope 11 comments

Whether you grow your own herbs and end up with a bumper crop or buy a big bunch at the supermarket and use a few tablespoons in a recipe, leftover fresh herbs can threaten to overtake your home, garden, and sanity as the weather warms up. Making this flexible recipe is like waving a magic wand in the general direction of the garden and—voila!—what was once a looming burden is suddenly awesome sauce. More

Seriously Asian: Asian-style Dressings

Seriously Asian Chichi Wang 3 comments

If you're looking for a change from your typical mustard, lemon juice, and olive oil vinaigrette, consider introducing some ingredients from the Asian pantry into your dressings. Here are 10 tips to get your creative, salad-making juices going. More

Chickpea Salad with Cumin Vinaigrette

Serious Eats Blake Royer 7 comments

The real story here is the cumin vinaigrette which is laced into every bite of this salad. It's a heady combination of toasted cumin seeds, black pepper, and oregano, all smashed together with garlic, good olive oil and red wine vinegar. It's a little bit Mediterranean, a little bit Middle Eastern, and it does wondrous things to the chickpeas. More

Serious Salad: Julia Child's Vinaigrette Dressing

HeartofGlass 18 comments

Salads should be enjoyed: the French understand that a salad should not be a penitent meal for the faddish and fat-phobic. So, for your salad-making pleasure, here is Julia Child's favorite vinaigrette dressing, a simple blend of shallots, mustard, oil, vinegar, and lemon juice. You can sprinkle it on some lovely salad greens or toss it upon some cold chicken, or whatever you happen to find in your larder that night. A lovely crusty baguette as an accompaniment is a must! More

Frankies' Romaine Hearts with Caesar Salad Dressing

Serious Eats Caroline Russock 2 comments

The following recipe is from the June 15 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Caesar Salad is one of those basic recipes that has always eluded me when it comes... More

The Crisper Whisperer: Jar of Caesar

Serious Eats Carolyn Cope 8 comments

With a jar of fresh homemade Caesar dressing in the fridge, you'll be ready to conquer the world. And with spring and summer on the horizon, their vegetable bounties looming large, you may actually have to. More

Green Bean Salad with Walnuts

Serious Eats Caroline Russock 1 comment

The following recipe is from the November 4 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The recipes in New Classic Family Dinners by Mark Peel are, at their heart, restaurant recipes... More

Seriously Italian: Escarole and Walnut Salad with Anchovy Dressing

Serious Eats Gina DePalma 1 comment

Previously A Tale of Beef, Three Ways » All Seriously Italian recipes » In Rome, my favorite fall vegetable is always puntarella, a type of wild chicory particular to the region of Lazio and eagerly anticipated in Roman kitchens.... More

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