image

image

MY COOKBOOK

MY COOKBOOK
Click on the Cookbook for the Recipes

Figyelem

Felvételeim nyilvános publikálása engedély nélkül nem használhatók.

9.11.12

SPICY SALAD DRESSING


 
Well it is… spicy to me. I was making a spicy Asian slaw and then I saw the peanut butter dressing. As much as the slaw appealed to me, the dressing, which basically drives the flavours home, did not. So I took a bowl and began to concoct my version of hot [actually it is pretty mild] salad dressing for the slaw. It really surprised me what I put into the bowl, it is clear now that I have a predominantly European palate, certainly not an Asian one. I am interested to see how the two will come together. This recipe makes a pretty small amount of dressing, but I found it was just the right amount to flavour the large bowl of slaw I was making.
 
1 Tbsp extra virgin olive oil
2 tsp white vine vinegar
1 tsp apple cider vinegar
1 tsp sugar
1 pinch Dijon mustard
3 Tbsp water
1 pinch onion salt
1 tsp Herbs de Provencale [Epicure]
1/2 tsp thyme
1/2 tsp marjoram
1 pinch of red pepper flakes
 
• Measure the ingredients into a small bowl.
• Whisk to combine and set aside for a couple hours so the flavours can mingle.
• Whisk together just before pouring over the salad and serve promptly.

4 comments:

  1. The balance of sweet and sour are in your dressing too and that's why it works with the slaw. Interestingly enough I make an Asian inspired slaw that I often pair with herbs en Provence roast chicken and the combination is incredible!

    ReplyDelete
  2. Could be that, and my hatred of peanut butter? I have to confess, I made the original dressing. It made me gag. Peanut butter is not my friend. Grover on Sesame Street used to get his lips stuck with it - I never found it funny.

    ReplyDelete
  3. That's interesting, peanut butter is not the big deal in Europe so maybe that's it. I was born in Toronto so I actually like it (but not the crap from the major brands, I like real peanut butter that is just peanuts). Years ago I made a hummus and had to sub a bit of peanut butter as my tahini went rancid. I served it to our Swiss friends and the guy refused to eat it because he NEVER wanted to try peanut butter. Strange but true.

    ReplyDelete
  4. Eva, peanut butter was the obvious choice; roasted sesame seed has a similar aroma and flavour to peanut butter. I don't mind that too much and I actually like peanuts when they are fresh, we used to have them in Hungary and called it amerikai mogyoro. Oh I tried peanut butter in all sorts of ways but it’s a no go. I hate candy bars for the same reason; I could be tortured with “Mr Big”.

    ReplyDelete

Translate

me

My photo
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive