Simple Ponzu Salad Dressing Food

SIMPLE PONZU SALAD DRESSING

Steps:

• Whisk olive oil, rice vinegar, ponzu sauce, honey, and garlic in a small bowl until blended.

CLASSIC MACARONI SALAD

Steps:

• Make the dressing: In a large bowl, whisk the mayonnaise, mustard, vinegar, soy sauce and hot sauce until smooth. Drain and dry the red onion and stir it into the dressing along with the bell pepper, scallions and a generous pinch of salt.
• Make the pasta: In a large pot, bring 4 quarts of water to a rolling boil. Add a generous amount of salt. Add the pasta and cook, stirring from time to time, until al dente (chewy but not hard or raw tasting), 6 to 10 minutes. Drain; do not rinse the pasta. Spread it out on a large baking sheet to cool slightly, 5 to 10 minutes.
• While the pasta is still warm, add it to the bowl with the dressing and let sit at room temperature, 10 to 15 minutes. Cover and refrigerate until ready to serve. Stir in the dill and basil just before serving and taste for seasoning.

BUTTER LETTUCE SALAD WITH ZESTY GREEN GODDESS DRESSING

Steps:

• Add the parsley, yogurt, chives, lemon juice, mayonnaise, tarragon, salt, pepper, garlic and scallion to a blender. Turn the blender on low and gradually increase the speed. Blend until bright green and smooth, about 20 seconds.
• To assemble, add the torn butter lettuce to a large serving bowl. Drizzle with half the dressing. Serve with extra dressing on the side.

COLD NOODLE SALAD WITH PONZU SAUCE

Steps:

• Make the ponzu sauce:
• Place the stock, soy sauce, and sugar in a small saucepan and heat slowly until small bubbles appear around the rim. Stir to dissolve the sugar. Remove the saucepan from the heat and add the bonito flakes. Wait 2 minutes, then add the lemon and/or lime juice. Strain the mixture through a fine-woven muslin cloth- or coffee filter-lined colander. Chill the sauce for at least 20 minutes, or refrigerate up to several days.
• Assemble the salad:
• If the cooked noodles seem sticky or pasty, quickly rinse in cold water and drain well. Divide them among 4 shallow serving bowls. Garnish the noodles with sesame seeds and chives or scallions. Serve the chilled ponzu sauce on the side to drizzle on and toss in just before eating.

SEARED SCALLOP SALAD WITH PONZU SAUCE

Steps:

• PONZU SAUCE:.
• Put bonito flakes, stock, lime juice, soy sauce, and mirin in a small saucepan; bring to a boil over high heat, then reduce heat to medium and simmer for 1 minute.
• Remove from heat and allow to cool, then strain sauce, discarding solids, and set aside.
• THE SALAD:.
• Heat 1 tablespoons of the oil in a medium nonstick skillet over medium-high heat.
• Add corn, and sauté until lightly golden, about 5 minutes, then transfer to a large bowl.
• Add tatsoi, scallions, and cilantro leaves to the bowl, and toss with 8 tablespoons of the reserved ponzu sauce.
• Divide salad among four plates.
• Pat scallops dry with paper towels, then rub with remaining 2 tablespoons oil, and season with ground fennel and salt and pepper to taste.
• Heat the same medium nonstick skillet over medium-high heat.
• Add scallops, and sear (working in two batches, if necessary, to avoid crowding the skillet) until lightly browned, about 1 1⁄2 minutes per side.
• Arrange scallops around salad, 4 per plate, then drizzle salad with remaining ponzu sauce.

HOMEMADE PONZU SAUCE

Steps:

• Whisk together juice, vinegar, soy sauce, mirin and brown sugar. Let sit at least 1 hour to marry flavors. Store covered and refrigerated for up to 3 days.

SIMPLE PONZU SAUCE

Steps:

• Stir sugar and 1 Tbsp. warm water in a small bowl to dissolve sugar. Stir in lime juice, mirin, soy sauce, and vinegar.