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Dressing

Bread, Dressing, Lactose Free, Recipes, Sandwiches, Sauces, Vegetarian

Tarragon Aioli

December 29, 2023

I’ve been a fan of fresh tarragon ever since I started making béarnaise sauce for our filet mignon dinners. An aromatic herb with a very subtle and delicate licorice flavor, adding tarragon elevates an assortment of sauces and dishes.

This recipe is a snap to make and it will take your sandwich to the next level. Using prepared mayonnaise means you can whip up this tarragon aioli in less than 10 minutes. Slather it on grilled or toasted sourdough bread and layer on sliced tomatoes, or use it for BLT and chicken sandwiches, sliced hard boiled eggs or a dip for asparagus.

My favorite way to use tarragon aioli is on our homemade sourdough bread topped with juicy tomatoes. Grilling the bread with a bit of olive oil elevates the flavor and makes for a scrumptious open-faced sandwich.

Be generous with the aioli! You want your sandwich to be well seasoned.

Tarragon Aioli

Recipe by Kiyo
Servings

1/2 cup

Ingredients

  • 1/2 cup mayonnaise

  • 1 medium garlic clove, finely grated (microplane works great)

  • 1 1/2 tablespoons finely chopped tarragon

  • 1 1/2 teaspoons fresh squeezed lemon juice

  • 1 teaspoon lemon zest

  • salt and pepper to taste

Directions

  • In a small bowl mix together the mayonnaise, garlic, tarragon, lemon juice and lemon zest. Add a pinch of salt and a few grinds of pepper. Taste and adjust salt and pepper as needed. Serve right away or keep refrigerated for up to 5 days.

Notes

  • Here on Maui tarragon can be found at Whole Foods
Dressing, Fish, Lactose Free, Recipes, Sandwiches

Green Goddess Tuna Salad Sandwich

October 24, 2023

When I first tried this tuna salad recipe, all I could say was “wow!” I still say it every time I have it. It’s no ordinary tuna salad made with the usual mayonnaise, onions and celery. Don’t get me wrong, I love a traditional tuna salad on soft sandwich bread loaded with pickles. But this green goddess tuna salad is on a different level of deliciousness and likely the finest tuna salad sandwich I have ever had.

Though you will need to spend a little more time on this tuna salad recipe than you normally would, it is 100% worth your time. A quick whirl with an immersion blender and you’ll have your green goddess dressing ready to go.

Once you make the green goddess dressing, your tuna salad will be quick to come together. The celery and shallots should be chopped and ready to go. Have some good bread ready and extra herbs for topping on the tuna salad.

The original recipe uses toasted English muffins in place of sandwich bread. I skipped this because I thought it might be difficult to eat since toasted English muffins can become quite chewy. So instead, I used toasted sourdough bread which worked great. You can also make it an open-face sandwich topped with a generous amount of herbs. Either way, you’ll find yourself thoroughly enjoying this heavenly tuna salad sandwich.

Green Goddess Tuna Salad Sandwich

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Bon Appétit magazine

Ingredients

  • 1/4 cup basil leaves

  • 1/4 cup parsley leaves

  • 1/4 cup tarragon leaves

  • 1/4 cup + 1 tablespoon mayonnaise

  • 1/4 cup lactose free sour cream (or regular sour cream)

  • 1 teaspoon finely grated lemon zest

  • 1 1/2 tablespoons fresh lemon juice + 1 teaspoon, divided

  • 1 tablespoon extra virgin olive oil

  • 2 (5 oz) cans tuna in water, drained and flaked with a fork

  • 1 small celery stalk, finely chopped, about 2 tablespoons

  • 1 1/2 tablespoons finely chopped shallot

  • 1 small garlic clove, finely grated, about 1/4 teaspoon

  • Kosher salt, freshly ground black pepper

  • 1 cup coarsely chopped mixed tender herbs (such as celery leaves, basil, parsley)

  • 1/4 cup slivered romaine (crunchy ribs section)

Directions

  • Purée basil, parsley, tarragon, mayonnaise, sour cream, lemon zest, 1 1/2 tablespoons lemon juice and 1 tablespoon olive oil with an immersion blender or small blender until very smooth and pale green. You may prepare the dressing a day in advance (storing it in the refrigerator will firm it up a bit). Add the dressing to flaked tuna. Mix in celery, shallot, and garlic. Season with salt and lots of pepper.
  • Toss chopped mixed herbs and slivered romaine with reserved 1 teaspoon lemon juice in a small bowl. Drizzle with a little olive oil, season with salt and pepper and toss again.
  • Build sandwiches with lightly toasted sourdough bread or bread of your choice. Top with herb salad.

Notes

  • The original recipe uses just one can of tuna. There is enough dressing for two 5 ounce cans. If using just one can of tuna, reserve some of the dressing for drizzling over crispy romaine salad.
Beans, Dinner, Dressing, Eggs, Lactose Free, Recipes, Salad, Veggies

White & Green Bean Tuna Salad with Basil Dressing

October 8, 2023

Good quality canned tuna is a tasty and versatile item to keep on hand. I like to stock a variety of canned tunas such as Wild Planet tuna in water which I use for sandwiches and for mixing with sriracha mayonnaise for maki sushi rolls. You will also find in my cupboard several brands of tuna in olive oil such as Ortiz and the reasonably priced Genova I found at Costco. You can whip up a tasty meal with little more than a can of tuna. This delicious salad incorporates white and green beans plus a flavorful basil dressing that brings the salad together.

I had some dried cannellini beans in the cupboard which I pressure cooked for this salad. Canned white beans work just as well and will save you an extra step.

The basil dressing is tart and herby. It goes perfectly with the tuna and bean salad.

The dressing ingredients can be pureed in a small blender, food processor or with an immersion blender.

When I make pesto, I blanch the basil for a few seconds then cool in an ice bath. This ensures the basil pesto will remain a gorgeous green color. I did the same for this recipe, however, feel free to skip this step. The one thing I have learned is that vinegar will eventually cause the dressing to turn a drab green color. Though the taste is not affected by this change, the dressing is so much more vibrant when used sooner than later.

All the salad ingredients get tossed in a bowl before being served with perfectly cooked jammy eggs over the top.

White & Green Bean Tuna Salad with Basil Dressing

Recipe by Kiyo
Servings

4

servings

Adapted from Women’s Day magazine

Ingredients

  • 12 ounces green beans, trimmed and halved

  • 1 (15 oz) can cannellini or small white beans, rinsed (or cooked dried white beans)

  • 2 cans (5 oz) tuna in olive oil, flaked into large pieces (transfer tuna to a bowl then flake apart)

  • 4 cups torn butter lettuce or other tender lettuce leaves

  • 4 soft boiled eggs

  • 2 cups lightly packed basil leaves

  • 1 tablespoon chopped shallot

  • 1/4 cup extra virgin olive oil

  • 1 tablespoon + 1 teaspoon red wine vinegar

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

Directions

  • Bring a large pot of salted water to a boil. Add green beans and cook until just tender, about 4 minutes. Drain and transfer to an ice bath to stop the cooking. Drain and pat dry with kitchen towel.
  • Drain and rinse beans in a colander. Set aside.
  • Blanch basil in boiling water for 5 seconds. Drain and transfer to an ice bath. Squeeze out water from basil leaves. Place in an immersion blender container, small food processor or blender. You may skip this step and place fresh basil leaves in blender container, food processor or blender. Puree the basil with the chopped shallot, vinegar, olive oil, salt and pepper until combined. Taste and adjust seasoning as needed. Transfer to a small container and store in the refrigerator if not using right away. It is best to make the dressing the day you serve the salad to avoid it turning color.
  • Transfer half of the dressing to a large bowl and toss with green beans. Fold in the torn lettuce, white beans and tuna. Toss gently with the remainder of the dressing. Taste and add more salt and pepper as needed. Serve with soft boiled eggs over the top seasoned with flaky sea salt and freshly ground black pepper.

Notes

  • To make soft boiled eggs bring a medium pot of water to a full boil. Gently place eggs into water using tongs. Once the water returns to a boil turn heat down to a bubbly simmer (medium to medium-low). Set the timer for 7 minutes. Transfer eggs to an ice bath to stop the cooking before peeling and serving. For a firmer yolk cool for 10 minutes.

Appetizers, Dinner, Dressing, Lactose Free, Mexican, Recipes, Sauces, Vegan, Vegetarian

Guacamole Salsa

February 12, 2023

This guacamole salsa is creamy, spicy, and has just the right amount of acidity to make it one of my new favorite condiments for all things Mexican. After watching The Taco Chronicles on Netflix, I was intrigued by this beautiful salsa that was drizzled on tacos throughout Mexico. The combination of avocado and tomatillos with spicy peppers is delicious.

Each ingredient contributes loads of flavor to the salsa. Browning the vegetables a bit intensifies their flavor even more so.

It doesn’t take very long to impart a bit of color to the vegetables. A little goes a long way in developing flavor. Anyone who happens to walk by the kitchen will immediately know something tasty is in the works.

A medium avocado is all you need for this recipe. It adds texture to the salsa as well as a silky richness when combined with the other ingredients.

Everything goes into the blender before serving. I like to make this a few hours in advance and chill it before serving.

The salsa is delicious on tacos, but don’t stop there. I serve it with burritos, quesadillas, corn chips and tamales. It is quite versatile. You can even serve it with grilled fish, Mexican style grilled chicken, as a salad dressing for cabbage or crispy iceberg lettuce and as a topping for Mexican rice.

Guacamole Salsa

Recipe by Kiyo

2

cups

Ingredients

  • 1/2 pound tomatillos, husked, washed and sliced in half

  • 1 jalapeño pepper (you may use jalapeños or serrano peppers or a combination)

  • 2 serrano peppers

  • 1/2 small onion cut into 4 wedges

  • 2 medium garlic cloves, peeled

  • canola or vegetable oil for the pan

  • generous handful of cilantro

  • 1 medium avocado, seeded and peeled

  • 1 tablespoon freshly squeezed lime juice

  • 2 teaspoons kosher salt

Directions

  • Drizzle a teaspoon of canola oil into a medium sized fry pan and place over medium heat. Arrange tomatillos cut side down, along with the onion wedges, whole peppers, and garlic. Cook until vegetables are lightly charred turning as needed, about 5 minutes. Remove garlic ahead of time so that it doesn’t burn. Transfer to a bowl to cool slightly. Once cool enough to handle, slice peppers in half and remove seeds. Taste peppers to see how spicy they are and use just what you need according to how spicy you want the salsa to be.
  • Transfer tomatillos, peppers, onion and garlic to a blender. Add avocado, a handful of cilantro, 1 tablespoon of lime juice, 2 teaspoons kosher salt, and 3/4 cup water. Blend until smooth. Taste and adjust seasoning with more salt and lime juice if needed.
  • Transfer to a bowl and chill until ready to serve. The salsa is best used within 4 days. Any leftover salsa may be frozen in a plastic container. Defrost in the refrigerator overnight and stir before serving.

Notes

  • A plastic squeeze bottle is the most convenient way to serve and store the salsa.
Dinner, Dressing, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Kale Caesar Salad with Lemony Breadcrumbs

March 31, 2022

Kale Caesar Salad with Lemony Breadcrumbs

The Caesar salad is iconic and one of the best salads ever created.  A simple combination of crispy greens, a creamy dressing with a hint of anchovies, and crunchy croutons make it the perfect salad.  In this version, kale replaces the romaine and toasted panko replaces the croutons.  If you are fond of kale, you will love this salad.  If you are on the fence about kale, you will still love this salad.  

Kale Caesar Salad with Lemony Breadcrumbs Ingredients

The dressing does not include an egg but you won’t miss it.  With the flavorful anchovies, Parmesan, garlic and other ingredients, it makes a very tasty dressing that is perfect for the nooks and crannies of the curly kale leaves.

Lemony Breadcrumbs Ingredients

Having crunchy breadcrumbs with every bite of the salad is an additional plus.

Torn Kale, Caesar Dressing

Kale is a hardy green that keeps well.  If you are serving the salad for fewer than four people, store the remaining freshly torn kale in an airtight bag in your refrigerator until you are ready to make another salad.  The dressing will keep for several days, as will the panko bread crumbs.

Kale Caesar Salad with Lemony Breadcrumbs

Kale Caesar Salad with Lemony Breadcrumbs
 
Adapted from Bon Appetit Magazine
Author:
Serves: 4
Ingredients
  • 2 tablespoons Buttery Sticks or regular butter
  • ½ cup panko
  • ½ teaspoon kosher salt, divided
  • freshly ground black pepper
  • 1 tablespoon finely grated lemon zest, divided
  • 4 cups packed curly kale (1 large bunch with ribs and stems removed, leaves torn into 1-inch pieces)
  • 2 tablespoons plus ¼ cup extra virgin olive oil
  • 2 oil-packed anchovy fillets
  • ¼ cup fresh lemon juice (3 tablespoons if you prefer a less tangy dressing)
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 medium garlic cloves, finely grated (Microplane works great)
  • ½ ounce Parmesan, finely grated (about ½ cup) plus more for serving
Preparation
  1. Melt Buttery Sticks or butter in medium skillet over medium-low heat. Add panko, ⅛ teaspoon salt (1/4 teaspoon if using unsalted butter), and a few grinds of pepper. Cook panko, stirring often, until golden brown, about 4 minutes. Transfer to a small bowl and stir in half of the lemon zest.
  2. Place torn kale into a very large bowl and drizzle 2 tablespoons olive oil over the greens. Massage kale with your hands until dark green and very soft, about 4 minutes.
  3. Using the flat side of a chef's knife, smash the anchovy fillets on a cutting board to a fine paste. Transfer the paste to a medium bowl. Whisk in lemon juice, mayonnaise, mustard, Worcestershire sauce, garlic,1/2 ounce grated Parmesan, and ¼ teaspoon kosher salt. Gradually stream in remaining ¼ cup olive oil, whisking constantly until dressing is smooth and creamy.
  4. Add half of the dressing to bowl with kale and toss evening to coat. Taste and add more dressing by the tablespoon until salad is well dressed. Taste and season with more salt and pepper if needed.
  5. Mound salad onto a platter or divide among plates. Drizzle any remaining dressing over the top with more Parmesan, reserved panko, and lemon zest. Serve immediately.

 

 

Dinner, Dressing, Lactose Free, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Champagne Vinegar & Dijon Vinaigrette

November 11, 2020

Champagne Vinegar & Dijon Vinaigrette Dressed Salad

I love tangy vinaigrettes that have nearly equal parts of acid to oil.  Lettuces, arugula, tomatoes, cucumbers and so many other greens really benefit from a vibrant dressing.  If there is too much oil and not enough acid, the salad can taste bland and heavy.  Add a few grinds of black pepper and a sprinkling of kosher salt just before serving for the perfect finishing touch.

Champagne Vinegar & Dijon Vinaigrette Ingredients

Champagne vinegar is at the top of my list when it comes to making salad dressings.  It has a crisp yet light flavor and seems less acidic than other white wine vinegars. It makes a beautiful dressing especially when combined with Dijon mustard and olive oil.  Not all brands of champagne vinegar are alike. I’ve tried a few that were not as smooth and flavorful as the brand I now use exclusively, O Champagne Vinegar found at Whole Foods.  It may be bit more expensive than white wine vinegars, but it is definitely worth the price.  A good dressing brings together a salad by complimenting all of the fresh vegetables in your bowl.  On another note, the little twirl whisk pictured above is my favorite kitchen utensil for mixing up dressings.  It whisks up the ingredients thoroughly and quickly.

Champagne Vinegar & Dijon Vinaigrette

This dressing will keep well in the refrigerator for about 1 week.

Champagne Vinegar & Dijon Vinaigrette Tomato Salad

Champagne Vinegar & Dijon Mustard Vinaigrette Dressed Salad

Champagne Vinegar & Dijon Vinaigrette
 
Author:
Serves: ¾ cup
Ingredients
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • ¼ cup + 1 tablespoon champagne vinegar (O Champagne Vinegar recommended)
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon kosher salt + more for serving
  • few grinds of freshly ground black pepper + more for serving
  • 1 teaspoon finely minced shallot, optional
Preparation
  1. Whisk Dijon mustard, honey, minced shallot if using, salt and pepper in a small bowl. Whisk in champagne vinegar. Slowly add olive oil and whisk until vinaigrette is fully emulsified. Chill until ready to serve.
  2. Place salad ingredients in a large bowl and toss with some of the vinaigrette. Transfer salad to individual serving bowls or plates, sprinkle a bit of kosher salt and black pepper over each salad (optional). Dressing will keep for 1 week refrigerated.

 

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