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How To make Roasted Red Pepper and Chive Dressing
1 ea Sweet red pepper; medium-si
1/2 c Prepared roasted red peppers
1/3 c Red wine vinegar
1 ea Garlic clove; medium minced
1 c Olive oil
1/3 c Finely chopped fresh chives
1 x Salt
1 x White pepper; freshly groun
Hold red pepper over a flame, turning it until evenly charred. Or cut it in half, rub with oil, and place under the broiler until blackened. Wrap in a plastic bag and set aside to cool. Scrape off the burned skin and remove seeds and stem. In bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic. Process until pepper is pureed. With machine running, slowly drizzle in olive oil until fully combined. Stir in chives and season with salt and pepper to taste. This recipe, featured at Neiman-Marcus, is from caterer George Dolese. George serves this dressing over a salad of fusili pasta, chunks of fresh mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, and blanched asparagus.
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Cucumber Salad with Creamy Lemon Chive Dressing | Cooking and Cups
Cucumber Salad with Creamy Lemon Chive Dressing
????Ingredients:
2 English cucumbers (approx.700 g)
1 tsp salt
1 red bell pepper, chopped
1 jalapeno pepper, finely chopped
LEMON CHIVE DRESSING
1/2 cup Greek yogurt
1/4 cup mayonnaise
1/4 cup chopped fresh chives
juice of 1/2 lemon
1 tsp zest of lemon
1 tsp Dijon mustard
1 tsp liquid stevia (to taste) or honey or maple
1/2 tsp oregano
1 tsp dried dill
1/4 tsp garlic powder
salt to taste
NOTE:
1. Do I have to dry the cucumbers? Yes, DON’T SKIP drying the cucumbers. This step is essential for not having watery cucumber salad.
2. Do I have to use all of the Cucumber Dressing? You may not use all of the Cucumber Dressing depending on personal preference.
3. Creamy Cucumber Salad can last up to 3 days in the refrigerator stored in an airtight container but it is best on the first day.
4. The longer Cucumber Salad sits, the less crispy and even soggy the cucumbers become. The cucumbers also continue to release water, so the flavor of the dressing literally gets watered down and become runnier so you will want to drain off any excess liquid.
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Level Up Your Potato Salad With This Delicious Recipe
This creamy, full of flavour potato salad is the perfect side dish for any occasion. It can also be eaten as a meal itself. It's great for any time of the year, especially on a hot summer's day.
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Ingredients -
1kg (2.2lbs) - Baby Potatoes (Waxy Potatoes)
30g (2 1/2 tsp) - Wholegrain Mustard
50ml (2 1/2 Tbsp) - White Wine Vinegar
1 - Shallot, Finely Diced
60ml (1/4 Cup) - Extra Virgin Olive Oil
60g (3 Tbsp) - Mayonnaise
20g (1 Tbsp) - Horseradish Cream
40g (2 Tbsp) - Sour Cream
1/4 - Lemon, Juiced
200g (7oz) - Streaky or Middle Bacon, Diced
2 - Spring Onions (Scallions), Thinly Sliced
Seasoning To Taste
#potatosalad #dinner #sidedish
Vegan Potato Salad
Get the Recipe:
⭐️ This delicious and creamy vegan potato salad is easy to make for a quick lunch, and it's a great make-ahead recipe for barbecues, putlocks, and summer cookouts.
⭐️ Ingredients
FOR THE POTATOES
2½ pounds of potatoes Yukon gold
½ gallon of cold water
1 teaspoon of salt
2 tablespoons of apple cider vinegar
FOR THE POTATO SALAD DRESSING
¾ cup of vegan mayo
1 tablespoon of apple cider vinegar
1 stalk (2 oz) of celery + ½ teaspoon celery seeds optional
½ cup of shallot
2 tablespoons of mustard
1 cup of fresh herbs dill, parsley, chives, or a mix of all
4 pickled cucumbers
1 teaspoon of salt
¼ teaspoon of black pepper
½ teaspoon of paprika
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️