Russian Dressing Food

RUSSIAN DRESSING

Steps:

• Combine all of the ingredients in a small bowl. Dressing can be covered and refrigerated for up to 1 week.

RUSSIAN DRESSING

Steps:

• In a mortar and pestle, mash the onion to create a paste, or use a large heavy knife to mince and mash the onion into a paste. Transfer the onion paste to a small bowl and whisk in the mayonnaise, chili sauce, horseradish, hot sauce, Worcestershire sauce, and sweet paprika. Season with fine sea salt, if desired. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 2 weeks.

RUSSIAN SALAD DRESSING

Steps:

• In a sauce pan cook sugar and water until thick.
• Cool syrup.
• Combine the remaining ingredients.
• Add syrup and whisk to blend well.

RUSSIAN DRESSING

Steps:

• In a small bowl, whisk all ingredients until blended. Cover and refrigerate for at least 2 hours before serving.

RUSSIAN DRESSING SLAW

Steps:

• Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika, and some salt and pepper.
• Put the cabbage, carrot, green onions and Spanish onions in a large bowl; season with salt and pepper, and toss to combine. Pour the dressing over the vegetables and toss again. Cover and refrigerate for at least 30 minutes and up to 8 hours.

ICEBERG LETTUCE WITH RUSSIAN DRESSING

Steps:

• Arrange the wedges on a serving platter. Combine the mayonnaise with ketchup and relish, grate in about 3 tablespoons onion and juice, season with salt and pepper. Pour the thick dressing over the wedges and garnish with chopped dill, serve.

REUBEN SANDWICH

Steps:

• For the sauerkraut: Shred the cabbage and place in an airtight container with the salt. Leave out overnight at room temperature.
• Add water to cover the cabbage and place in the fridge. Let chill overnight. (Sauerkraut keeps well in the fridge in an airtight container for up to a week.)
• For the Russian dressing: Combine the sun-dried tomatoes, pepperoncini, spicy pickles and red onion in a blender until finely chopped. Add the crème fraiche, vinegar, cider, chili powder, black pepper, mustard powder and white pepper and blend until smooth.
• For the sandwich: Lightly mayo one side of each slice of bread, then spread Russian dressing on the other side of one slice and lay the mayo side on griddle. Lay the corned beef and sauerkraut on the griddle for a few seconds to get them nice and hot. Transfer to the slice of bread. Top the sandwich with the Swiss and the other slice of bread, mayo-side facing out. Grill up! (Save the remaining sauerkraut and dressing for another use.)

RUSSIAN DRESSING FOR MARTHA'S REUBEN SANDWICH

Steps:

• Combine all of the ingredients in a small bowl. Dressing can be covered and refrigerated for up to 1 week.

RUSSIAN SALAD DRESSING

Steps:

• In a small bowl, whisk together the mayonnaise, ketchup, vinegar, onion, salt and pepper until thoroughly combined. Refrigerate until ready to use.

RUSSIAN DRESSING

Steps:

• Combine the cornichons, yolk, miso, mustard, vinegar, and 1 tablespoon water in a food processor. Pulse until the cornichons are just chopped. With the machine running, add the oils in a steady stream until the mixture is emulsified. Transfer to a large bowl. Stir in the ketchup and sriracha until fully incorporated. The dressing can be covered and refrigerated for up to 3 days.

RUSSIAN DRESSING

Steps:

• Mix all ingredients, refrigerate.