lemon olive oil dressing - 50 Matching Articles

... tart miso dressing made with soy sauce, toasted sesame oil, and ginger ...

... , thanks to a lemony coriander-flecked dressing—come out of the oven ...

... enhanced by a smoky, punchy dressing made from Italy's pecorino fiore ...

... will do.Variation—Different vegetables and dressings can be used for this ... 3 tbsp. fresh lemon juice with 1/4 cup extra-virgin olive oil in a ...

... sauce, making this finger lime dressing a delightful accompaniment. Guests will ... a small mixing bowl, combine olive oil, lemon juice, and basil. Cut one ...

... together with a caramelized fennel-lemon dressing.

... in this winter salad. The dressing is made with the citrus ... an entire puréed poached lemon. Sugar tames the lemon's bitterness, while the ...

A fruity Provençal olive oil is ideal for this dressing. Its mild flavor doesn't compete with the taste of the truffle.

... croutons, and a tarragon-infused, mayonnaise-based dressing. Featured in: 10 Ingredients We're ...

... tangle with a creamy orange-yogurt dressing. Combine the ingredients just before ...

In Sqirl chef Jessica Koslow's grain-bowl-inspired dish, tender and crunchy buckwheat and quinoa, along with sprouted sunflower seeds, are used to add heft and texture to a fresh fennel and mandarin salad topped with ...

... herbs for the crème fraîche dressing helps preserve their bright color ... bitter once mixed into the dressing, which can be made up ...

The classic wedge with a zesty upgrade. At Awasi Lodge in Patagonia, Chile, chef Federico Ziegler draws inspiration from a dish he remembers his mother making for him during childhood. His play on an iceberg salad ...

Boiling potatoes whole and unpeeled means they don't absorb too much water as they cook. Mixing them with an egg yolk and olive oil yields a rich dressing without the heavy creaminess of mayonnaise.

“This is sort of our dressed-up version of the Caesar,” says chef Katie Jackson of Hart's restaurant in Brooklyn. “It has anchovies two ways as well as bottarga, a cured mullet roe that we shave over the whole salad.” ...

... rice, offsets a garlicky pesto dressing with sweet red cherries. Best ...

... salad, sweetened lightly by a dressing made with the carrots' cooking ...

Sautéeing these boiled-then-smashed potatoes in browned butter produces an irresistibly crispy skin. “At Mokonuts, we use ostara potatoes, which grow on the island of Batz in Brittany,” Omar says. “The flavor is quite ...

Los Angeles's Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant's owner, Robert H. Cobb, lives on. We based this recipe on one we found in The Los Angeles Times California ...

Chef Steven Brown, of Tilia in Minneapolis, uses pumpernickel rolls for this sandwich, but you could use any roll you like. Though this process may seem lengthy, it's worth the effort, as the trout is extremely ...

The dark-purple, orange, and yellow carrots of Polignano—a town north of Ostuni on Italy's Adriatic coast—have a startlingly bright color and punchy flavor. But any colorful, tender carrot will do. Goggi tops this salad ...

Stone crabs are sold with small "arms" attached to the claws; this salad recipe, which came from The Colony Beach & Tennis Resort in Longboat Key, Florida, uses both arm and claw meat.

... home, use the sauces to dress up leftover meats—pork or ...

... of fennel fronds, and pickled lemons whose rinds are tender enough ...

... with a little water and olive oil; it's a fast and easy ...

Red quinoa, which is similar in flavor and texture to white quinoa, adds color to this warm, hearty salad, and pickled sunchokes offer a snappy counterpoint to the roasted root vegetables. Featured in: How to Breathe ...