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We have been enjoying Joe's rec: Asian Sweet and Sour viniagrette

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Joined: Dec 10, 2005

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Posted to Thread #14742 at 10:47 am on May 9, 2009

I just discovered it last week. I served it over greens. It has been requested for Mothers day. Thanks Joe. Very light and flavorful. Reminds us of the "Asian Flair" dressing that is sold in the spritz bottles.
Below is the recipe, but click on the link for Joe's original post that includes details on suggestions for use with meat.

Thanks again Joe. I am sure this recipe will be used alot this summer!

Best,
Barb

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SWEET AND SOUR DRESSING:

for about 3/4 cup

1-1/2 Tbs. finely minced shallots or scallions
2 Tbs. freshly squeezed lemon juice
1 Tbs. wine vinegar or raspberry vinegar
1 Tbs. Dijon mustard
1 Tbs. sweet-and-sour sauce, such as Chinese plum sauce or hoisin, or minced chutney
1/2 cup light virgin olive oil
Droplets of dark sesame oil
Salt and freshly ground pepper

Whisk together the shallots or scallions, lemon juice, vinegar, mustard, and sauce or chutney in a small bowl. By droplets, to make an emulsion, whisk in the olive oil. Season to taste with sesame oil, salt and pepper. (If made ahead, cover and set aside at room temperature. Stir up if necessary before using.)


Link: Joe's REC: Warm Pork Tenderloin Salad, with bitter greens and sweet-and-sour dressing....


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