Salads and Dressing

Source, Jill Thomas, owner Tin Can Web Marketing Agency & Rock Salt Restaurant and Cafe on SSI

Namprik Dressing:

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 as possible)
• julienne carrots
• bean sprouts
• diced green onions
• fresh cilantro

Toss salad in dressing and garnish with roasted chopped peanuts & fresh cilantro.

Edamame and Shrimp Salad

Dressing:
• 1 tbsp Dijon Mustard
• 1/4 tsp ground white or black pepper
• 2 tbsp white wine vinegar
• Grated peel of 1 large lemon
• juice of 1/2 a large lemon
• 1 tbsp of liquid honey
• 1 tsp cut up garlic
• 1/2 cup extra virgin oil

Salad:
• 1 350g. bag of raw tiger prawns
• 1 6oz peice of pancetta
• 1 bag of argula(about 5 oz.)
• 1 bag of spinach (about 5 oz.)
• 1-2 tsp. coarse black pepper
• 1 cup of edamame beans
• 1/4 cup of chopped small red pepper

Combine all of dressing ingredients in a blender or in a small bowl with a handheld blender. Cook the prawns in a bit of oil, drain and put in cool water to stop the cooking. Drain and peel, and combine with the dressing. Dice the pancetta into small peices and fry until crispy, drain on paper towels. In a large bowl combine the greens, black pepper, pancetta, half the prawns, and the dressing, mix well. Pile onto individual plates and top with beans, red pepper and the rest of the prawns. You can serve this with a lemon wedge and a peice of crusty bread.

Pairs well with a Sovereign Opal or Pinot Gris.

Even better the next day red slaw

• 1 tbsp Dijon or Seedy Mustard
• 2 tbsp cider vinegar
• 1/2 cup mayo
• 2 tbsp sugar
• pinch or parsley
• 2 cloves minced garlic
• salt and pepper to taste
• 1/2 red cabbage, chopped
• 1 red, organge or yellow pepper, chopped small
• 2 celery sticks, chopped small
• 1 green onion, chopped small
• handful of mixed seeds

Mix the dressing together, dijon, vinegar, mayo, sugar, garlic, parsley, and salt and pepper. Pour over top of the rest of the ingredients and serve.

Pomegranate and Feta Salad

• 1 head lettuce
• 1 bunch of spinach
• Seeds of ½ pomegranate
• ¼ cup pine nuts
• ½ cup crumbled feta
• 2 tbsp red onion

• ¼ olive oil
• 1 tbsp red wine vinegar
• 2 tbsp maple syrup
• 1 tsp Dijon mustard
• ½ tsp oregano
• salt and pepper to taste

Toss lettuce and spinach, seeds, nuts, feta and onion. Wisk dressing ingredients and pour over top and mix. You can also prepare the salad and the dressing separately ahead of time and store in the fridge.

Greener Greek Salad

• 1 head romaine or any kind of green lettuce
• ¼ of a pound of mustard greens or dandelion greens
• 1 large tomato
• 1 small cucumber
• 1 red or orange pepper
• ½ red onion thinly sliced
• ½ pound black olives, or whatever kind you prefer and if you like lots of olives, pour it on!

Wisk together ¼ cup lemon juice, ½ tsp oregano, ½ tsp salt and ½ tsp pepper, 1/3 cup of oil, 2 tbsp red vinegar, and 1 garlic clove finely minced. Pour over salad and mix or make ahead and store until you are ready to serve.

Asian Salad

• 8 tbsp olive oil
• 3 tbsp sugar
• 3 tbsp rice vinegar
• 3 garlic cloves minced
• 3 tbsp soy sauce
• 1 – 3 oz package of asian noodle soup mix (such as ramen or Mr Noodle), noodles coarsely broken up. (if gluten free you can omit or put in a rice noodle)
• ½ cup slivered almonds
• 2 tbsp sesame seeds
• handful of dried cranberries (optional)
• 1 bunch spinach leaves
• 2 green onions, chopped bite size

Melt the butter with the oil over low heat in a pot.

Add the onion, wilt over low heat for 8-10 minutes. Add the garlic, during the last 2 minutes, stirring. Sprinkle with flour and cook 2 minutes longer, stirring.

Any Occasion Oil & Vinegar Dressing

• equal parts olive oil and balsamic vinegar
• 1 teaspoon soy sauce
• 1 teaspoon jam
• 1/2 teaspoon basil

Place all ingredients in blender or jar and shake well.