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CULINARY SOS

Dressings with flash

September 13, 2006|Betty Hallock | Times Staff Writer

Dear SOS: I absolutely love the salads at Tender Greens in Culver City, but what I'm really curious about is their house-made dressings. Would you be able to get the recipes for the Dijon dressing on their ahi tuna nicoise and the creamy lime dressing on their chipotle barbecue chicken salad? Those are my two favorites!

NICOLE HAYWORTH

Mar Vista

Dear Nicole: The sherry Dijon vinaigrette gets some extra kick from the mustard, and fresh herbs lend their flavor and hue to the lime cilantro dressing. Chef-owner Matt Lyman developed the recipes.

Sherry Dijon vinaigrette

Total time: 10 minutes

Servings: 36

1 tablespoon minced shallots

3/4 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

3/4 teaspoon granulated sugar

1/2 cup Spanish sherry vinegar

2 tablespoons Dijon mustard

1 1/2 cups extra virgin olive oil

1. Place the shallots, salt, pepper and sugar in a blender. Add the vinegar and mustard and blend until smooth, 30 to 40 seconds.

2. Slowly blend in the extra virgin olive oil. Refrigerate.

Each serving of 1 tablespoon: 81 calories; 0 protein; 0 carbohydrates; 0 fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 45 mg. sodium.

*

Lime cilantro dressing

Total time: 10 minutes

Servings: 40

1/2 teaspoon whole cumin

1/2 cup fresh lime juice

3/4 cup sour cream

1 1/2 teaspoons kosher salt

3/4 teaspoon freshly ground

black pepper

Pinch cayenne pepper

3/4 teaspoon sugar

2 tablespoons sliced green

onions

2 tablespoons chopped cilantro leaves

1 teaspoon chopped chervil

1 cup canola oil

1. In a saute pan over high heat, toast the whole cumin, tossing constantly until it begins to smoke slightly. Allow to cool.

2. Grind the cumin in a spice grinder until completely ground.

3. Place the lime juice and sour cream in a blender. Add the cumin, salt, black pepper, cayenne and sugar. Blend for 30 seconds.

4. Add the green onions, cilantro and chervil and blend for another 30 seconds. Gradually blend in the canola oil until emulsified. Taste and adjust seasoning as necessary. Refrigerate.

Each serving of 1 tablespoon: 60 calories; 0 protein; 0 carbohydrates; 0 fiber; 7 grams fat; 1 gram saturated fat; 2 mg. cholesterol; 45 mg. sodium.

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