nd add to my favorite dressing recipe alog with some of the
re all sides of oysters are coated with
dollop of Preserved Lemon Dressing on a plate and place
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
hicken. Drizzle with cilantro lime dressing
Plate and garnish with
Prepare dressing. Heat oil in a large
Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.
Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.
Fry the bacon pieces in a medium size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
Saute the bread slowly in the hot bacon fat until crisp and browned. Make the salad dressing.
Combine the salad greens, bacon, croutons and Blue cheese in a salad bowl.
Add the dressing; toss and serve immediately.
Makes 6 portions.
For the dressing: Mix the first eleven ingredients
Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly shucked oysters
Drain oysters, saving likker, and chop.
Cook celery and onions in margarine until tender.
Combine oysters, cooked vegetables, bread cubes and seasonings; mix thoroughly.
If dressing seems dry, moisten with oyster likker.
Bake in casserole at 350\u00b0 for 20 to 30 minutes.
Recipe will make dressing for a 4-pound turkey.
For 10 to 15-pound bird, make 3 times recipe; 16 to 20 pounds 4 times and 21 to 25-pound bird 5 times.
For the wasabi soy dressing, combine vinegar, sauce, soy sugar and wasabi paste in small saucepan. Heat gently, stirring, until sugar dissolves. Bring to the boil. Reduce heat to low; simmer 1 min. Cool; stir in onion.
For the tomato-chive dressing, combine all ingredients in small bowl.
Shuck the oysters. Place on the half shell on a platter. Spoon each dressing over 12 oysters and serve immediately.
order to keep the oysters steady during broiling, line a
eat the broiler. Remove the oysters from their shells.
Arrange
Place the soy sauce, vinegar and oil in a screw-top jar and shake until well combined.
Place the oysters on a large serving platter.
Drizzle over the soy and sesame dressing.
Sprinkle with the green shallots.
Serve immediately.
he rack.
Lay the oysters in the half shell on
radually stir in the chopped oysters, the oyster liquor, and
Arrange oysters in a single layer on a serving platter.
Combine mirin, rice wine, soy sauce and wasabi paste in a small saucepan. Bring to a boil then reduce heat and simmer for 2 mins.
Distribute warm dressing between oysters. Top with spring onion and cucumber to serve.
If using fresh oysters, steamed in pan with one