the Pence family cookbook

Recipes Tagged with “dressing”

Brennan’s Shrimp Remoulade

main course side dish cajun dressing salad shrimp untested


  • 1⁄4 cup ketchup
  • 1⁄4 cup prepared horseradish
  • 1⁄4 cup creole mustard
  • 2 tablespoons prepared yellow mustard
  • 2 tablespoons white vinegar
  • 1⁄2 lemon, juice of
  • 1⁄2 cup finely chopped green onion
  • 1⁄4 cup finely chopped celery
  • 1⁄4 cup finely chopped parsley
  • 1 clove garlic, minced
  • 1 tablespoon paprika
  • 1⁄8 teaspoon cayenne peppe
  • 1⁄4 teaspoon salt
  • 1 dash Tabasco sauce
  • 1 fresh egg (or pasteurized equivalent)
  • 3⁄4 cup vegetable oil


Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor. Cover and mix at high speed until well blended. Remove cover and gradually add oil in a slow steady stream. Sauce will thicken to a pourable, creamy consistency.

Store in covered container in refrigerator up to 3 days. Serving suggestion: toss boiled shrimp in remoulade sauce. Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.


Cobb Salad

main course bacon dressing salad



  • 3⁄4 cup canola oil
  • 1⁄4 cup extra-virgin olive oil
  • 1⁄4 cup red wine vinegar
  • 1 tbsp. fresh lemon juice
  • 3⁄4 tsp. dry mustard
  • 1⁄2 tsp. Worcestershire
  • 1⁄4 tsp. sugar
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper, to taste


  • 1⁄2 head iceberg lettuce, cored and shredded
  • 1⁄2 head romaine lettuce, chopped
  • 1⁄2 bunch watercress, some of the stems trimmed, chopped
  • 2 oz. blue cheese, preferably Roquefort, crumbled
  • 6 strips cooked bacon, roughly chopped
  • 3 hard-boiled eggs, peeled and cut into 1⁄2" cubes
  • 2 medium tomatoes, peeled, seeded, and cut into 1⁄2" cubes
  • 1 boneless skinless chicken breast, cooked and cut into 1⁄2" cubes
  • 1 avocado, peeled, pitted, and cut into 1⁄2" cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. minced chives


Make the dressing: Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic in a blender. Purée the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside (or refrigerate, covered, for up to 1 week).

Make the salad: On a large platter, combine the iceberg and romaine lettuces along with the watercress. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives. Alternatively, toss everything together in a bowl.


Caesar Salad

side dish dressing salad

Ingredients for Breadcrumbs

  • 4 cups cubed, day old/stale Italian or French bread
  • 1/4 to 1/3 cup extra virgin olive oil
  • 4 cloves garlic - minced, or 1 tablespoon garlic paste
  • 1 tablespoon fresh, or 1 teaspoon dried oregano
  • 1/2 teaspoon salt

Preparation for Breadcrumbs

Preheat the oven to 350 degrees Fahrenheit. Cut the bread into 1 to 2 inch cubes. Place the cubed bread into a large mixing bowl. In a small bowl, whisk together the oil, garlic, oregano and salt. Toss the bread cubes with the olive oil mixture, until all the bread is well coated. Place the seasoned bread cubes onto a baking sheet. Bake in the oven for 10 to 15 minutes, until golden brown, and crisp.


  • 3-4 teaspoons minced garlic or 1 tablespoon garlic paste
  • 4 anchovy fillets, finely chopped
  • 1 teaspoon capers, drained
  • 1 teaspoon grainy Dijon mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 egg, room temperature
  • 1/3 cup extra virgin olive oil
  • Freshly cracked black pepper
  • Grated Parmesan cheese
  • 2-3 heads Romaine lettuce, chopped


Place the garlic and anchovies into a mortar, and grind into a fine paste with a pestle. Add the capers, and mustard and continue grinding until a smooth paste is formed. Use a spatula to scrape the paste out of the mortar, and place it in a mixing bowl. Whisk in the lemon juice and Worcestershire sauce.

Place the egg in a large coffee mug, or other heat proof container. Pour boiling water over the egg, and let sit for 3 minutes. Drain the hot water off the egg, and cover with cold water. Whisk the coddled egg yolk into the mixing bowl with the other Caesar dressing ingredients (discard the egg white).

Slowly whisk in the olive oil, until well blended. The dressing should have a consistency which is just a bit thicker than heavy cream.

Add the Romaine lettuce to a large salad bowl. Toss with a bit of the Caesar salad dressing, then garnish with Parmesan cheese, freshly cracked black pepper and a few of the homemade breadcrumbs. The salad should be well coated, but not drowning, with dressing.

Cuisine Diva

Lemon Caper Vinaigrette

miscellaneous asparagus dressing lemon


  • 2 tbsp. finely chopped shallots
  • 2 tbsp. lemon zest
  • 2 tbsp. lemon juice
  • 1 tbsp. capers, drained
  • 2 tbsp. chopped parsley
  • 3 tbsp. olive oil
  • salt and pepper


Mix the shallots, lemon zest and juice, capers, and parsley in a small bowl. Whisk in the olive oil, and season to taste with salt and pepper.

[CP: This is particularly good on asparagus.]


Blueberry Vinagrette

miscellaneous dressing untested


  • 1/4 c. champagne vinegar
  • 1/4 vanilla bean
  • 1/4 c. honey
  • 1 c. blueberries
  • 2 tbsp. freshly squeezed lemon juice
  • 1 medium shallot, diced
  • 2 1/2 tsp. kosher salt
  • 1 1/2 tsp. Dijon mustard
  • 1/2 tsp. lemon zest
  • 1/4 tsp. black pepper
  • 1 c. olive oil
  • 1 c. corn oil
  • 1 tbsp. shredded fresh mint


Pour vinegar into a small saucepan over medium heat. Split vanilla bean. Scrape seeds into vinegar and add vanilla bean to vinegar. Bring to a boil.

Reduce heat to low and reduce vinegar/vanilla mixture by half. Remove (and discard) bean, cool mixture and reserve.

In a blender, combine vinegar, honey, blueberries, lemon juice, shallot, salt, mustard, lemon zest and black pepper and blend until smooth. In a small bowl, whisk together olive oil and corn oil.

With blender on low speed, slowly drizzle oils into blender until smooth. Stir in mint. Transfer vinaigrette to an airtight jar and refrigerate at least 2 hours before using. Vinaigrette may be refrigerated for up to 2 weeks; shake before using.

Mike Grossmann

Vinagreta de Ajo Tostado

miscellaneous dressing spanish


  • 1/4 cup garlic cloves
  • 1/4 cup extra-virgin olive oil, plus 1/2 cup
  • 2 tablespoons sherry vinegar
  • 1 tablespoon chopped shallots
  • Salt and pepper


Preheat the oven to 350 degrees F.

Roast garlic in 1/4 cup olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly. Transfer to blender. Add sherry vinegar, shallots, salt and freshly ground pepper. Blend. Gradually add remaining 1/2 cup olive oil.

Jaleo, Washington D.C.

Hazelnut-Crusted Chicken with Raspberry Sauce

main course chicken dressing hazelnut raspberry


Raspberry sauce:

  • 3/4 cup lightly packed fresh raspberries (about 3 1/2 ounces)
  • 3 tablespoons white wine vinegar
  • 1 tablespoon sugar
  • 1/2 cup safflower oil
  • 3 to 6 teaspoons water (optional)


  • 1 cup chopped hazelnuts (about 4 1/2 ounces)
  • 3/4 cup panko (Japanese breadcrumbs) or plain dried breadcrumbs
  • 1 tablespoon plus 1 teaspoon coarse kosher salt
  • 3 teaspoons coarsely ground black pepper, divided
  • 1/3 cup honey mustard
  • 1/3 cup finely chopped fresh mint leaves
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 4 large skinless boneless chicken breast halves, butterflied
  • 4 tablespoons (1/2 stick) unsalted butter
  • 3 tablespoons peanut oil
  • 4 cups baby salad greens
  • 1/2 cup fresh raspberries


For raspberry sauce: Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper. [JP: This sauce would also work well as a raspberry vinaigrette.]

For chicken: Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.

Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat, leaving to marinate for a bit.

Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.

Divide equal amounts of butter and peanut oil between 2 large nonstick skillets (try to use a minimal amount of oil for your skillets); heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.

Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.

Bon Appetit, July 2008