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salads
lemon thyme vinaigrette
¼ cup extra virgin olive oil 2 Tablespoons fresh lemon juice 1 teaspoon grated lemon zest 2 cloves garlic, minced 1 teaspoon dijon mustard 1 teaspoon kosher salt fresh cracked black pepper to taste 1 Tablespoon fresh thyme, minced Place all ingredients in blender or food processor and pulse to emulsify. Chill until needed. »
lemon vinaigrette
Blend with hand blender: zest & juice of 10 lemons 3 garlic cloves 1 Tablespoons honey pinch cayenne pinch salt 1 Tablespoon fresh mint 1/2 cup extra virgin olive oil 1/2 cup canola oil Make sure to blend very well so the honey gets well combined. »
lime ginger vinaigrette
Served with crab cakes at Bistro 161. Combine: 1 Tablespoon grated ginger 2 limes – zested & juiced ¼ cup cider vinegar 1 Tablespoon sesame oil ½ cup vegetable oil 1 Tablespoon honey 1 Tablespoon sea salt »
curried yam salad
Vinaigrette This can be done up to a week in advance and kept refrigerated. Whisk together: 1 ½ teaspoons dijon mustard 1 tablespoon mild curry paste (we use Patak’s) 1 teaspoon sea salt 1 ½ tablespoons of honey 1/3 cup cider vinegar 1 cup vegetable oil Salad: Pre-heat oven at 375 Peel & dice... »
asian slaw
namprik dessing Blend with the hand blender: 1 TBS jalapeno peppers 1 TBS fresh garlic cloves 1 TBS brown sugar 1 cup fresh limejuice (can use the zest as well) .25 cup fish sauce 1 cup canola oil slaw Toss equal parts: sui choy cabbage (stems removed, cut in 1/2, then slice as thin... »
