SHOULD MUSTARD BE REFRIGERATED RECIPES
HONEY MUSTARD DRESSING (BETTER THAN STORE-BOUGHT)
This lightened-up homemade honey mustard dressing is easy to make, calls for real ingredients and lasts up to three weeks in the fridge. Use for salads and as a dipping sauce.
Provided by Adam and Joanne Gallagher
Total Time 5 minutes
Prep Time 5 minutes
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Combine all of the ingredients listed in a small bowl and whisk until well blended and creamy. Taste then adjust with additional honey, salt, or pepper.
- Alternatively, you can add all of the ingredients to a medium mason jar, secure the lid, and then shake until blended.
- Keep, tightly covered, in the refrigerator up to three weeks.
Nutrition Facts : ServingSize 1 tablespoon, Calories 47, FatContent 3.5g, SaturatedFatContent 0.5g, CholesterolContent 0mg, SodiumContent 206.9mg, CarbohydrateContent 3.4g, FiberContent 0g, SugarContent 3.3g, ProteinContent 0g
CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND GRUYèRE ...
This wintry salad uses the pale center leaves of the curly endive — save the outer leaves for another use, like adding to a soup — but you could also combine them with Belgian endive and Chioggia, Treviso or speckled Castelfranco radicchio. As for the eggs, which add heft, cook them as you prefer, with a runny, gooey or moist yolk.
Provided by David Tanis
Total Time 25 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
- Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
- Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
- Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.
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CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND GRUYèRE ...
This wintry salad uses the pale center leaves of the curly endive — save the outer leaves for another use, like adding to a soup — but you could also combine them with Belgian endive and Chioggia, Treviso or speckled Castelfranco radicchio. As for the eggs, which add heft, cook them as you prefer, with a runny, gooey or moist yolk.
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
- Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.
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