Best Lsd Lemon Sesame Dressing Recipes

Lemon Sesame Dressing image

Provided by abloom69

Time 10m

Yield 2 cups

Number Of Ingredients 10

1/4 cup sesame seeds, toasted
1 cup vegetable oil
2 lemons, juice of
2 tablespoons red wine vinegar
1 tablespoon soy sauce or 1 tablespoon tamari soy sauce
1 cup fresh green herbs, lightly packed (chives,scallions,parsley,basil,dill)
1/2 teaspoon salt
1/2 teaspoon mustard powder
1 teaspoon dried thyme or 1 teaspoon fresh thyme
1/4 teaspoon whole dried rosemary or 1/4 teaspoon fresh rosemary

Steps:

Measure ingredients including the sesame seeds into a blender.
Blend until smooth.
Taste on a piece of lettuce or a vegetable stick for seasoning and adjust if needed.

Nutrition Facts : Calories 1090.1, Fat 118.3, SaturatedFat 15.4, Sodium 1087.1, Carbohydrate 9.6, Fiber 2.8, Sugar 1.4, Protein 4.6

Lemon Sesame Dressing image

Provided by joan in CNY

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

2/3 cup salad oil
3 tablespoons fresh squeezed lemon juice
2 tablespoons vinegar
2 tablespoons toasted sesame seeds (I usually use 1 Tbs. or slightly less)
1 tablespoon sugar
1/2 teaspoon salt

Steps:

Nutrition Facts : Calories 188.1, Fat 19.8, SaturatedFat 2.7, Sodium 146.2, Carbohydrate 3, Fiber 0.5, Sugar 1.7, Protein 0.6

LSD (Lemon Sesame Dressing) Recipe image

Provided by forgetid

Number Of Ingredients 11

1/4 tsp. sesame seeds
juice of 2 lemons
2 Tbsp. red wine vinegar
1 cup vegetable oil
1 Tbsp. soy sauce
1/2 tsp. dry mustard
1 tsp. thyme
1 tsp. rosemary
1 tsp. basil (eliminate if using fresh basil later in recipe)
2 garlic cloves
1 cup fresh herbs (parsley, scallions, chives, basil, etc.)

Steps:

Toast sesame seeds in frying pan with NO oil or butter. They burn easily so watch carefully. Put all ingredients, including toasted sesame seeds into blender and puree until smooth. Taste with veggies and adjust seasonings according to taste.

Chicken Salad With Lemon-Sesame Dressing image

Provided by Ali Slagle

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon plus 1 1/2 teaspoons toasted sesame oil, plus more for serving
1 pound ground chicken or turkey
Kosher salt (such as Diamond Crystal)
Freshly ground black pepper
1/4 cup white or yellow miso
1 large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
1 1/2 inches fresh ginger, peeled and chopped (about 2 tablespoons)
3 celery stalks, thinly sliced, leaves reserved
1 cup basil leaves, large ones torn in half
2 tablespoons black or white sesame seeds, or a combination (or furikake)

Steps:

In a large (12-inch) skillet, heat 1 tablespoon sesame oil over medium-low. Add the chicken, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, breaking up into small pieces, until opaque and just cooked through, 3 to 6 minutes. (You're not looking to brown the meat here, which would risk drying it out.) Remove from heat to cool.
In a large bowl, stir together the miso, lemon zest and juice, ginger and 1 1/2 teaspoons sesame oil.
When the chicken is no longer hot (warm or cool both work), use a slotted spoon to add it to the bowl with the dressing, leaving any chicken juices behind. Stir to combine. Add the sliced celery, celery leaves, basil and sesame seeds; stir to combine. Taste, and if it needs more spice, add black pepper; if it's bland, add salt; if it's dry, add sesame oil. Eat warm or at room temperature. (Leftovers will keep for up to 2 days in an airtight container in the refrigerator.)