MARINATED VEGETABLES WITH MUSTARD DILL DRESSING
Steps:
- Make marinade:
- In a small saucepan bring marinade ingredients to a boil stirring until sugar is dissolved and cool.
- Preheat oven to 400°F.
- Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. In a large saucepan of boiling salted water cook carrots until crisp-tender, 6 to 7 minutes, and transfer with a slotted spoon to a bowl.
- Unwrap beets carefully and cool. Slip off beet skins and slice beets, transferring to another bowl. Divide marinade between beets and carrots, combining well, and marinate, covered and chilled, at least 4 hours.
- In a saucepan of boiling carrot-cooking water cook beans until crisp- tender, 5 to 6 minutes, and drain in a colander. Rinse beans well under cold water and pat dry between paper towels. Vegetables may be prepared up to this point 1 day ahead and chilled, covered.
- Make dressing:
- In a bowl whisk together mustard, vinegar, water, sugar, and salt and add oil in a stream, whisking until dressing is emulsified. Whisk in dill.
- Just before serving, toss beans in a bowl with 2 tablespoons dressing and drain beets and carrots. Arrange vegetables decoratively on a platter and drizzle with remaining dressing.
GRILLED SHRIMP SKEWERS WITH MUSTARD-DILL DRESSING AND BLACK OLIVE YOGURT SAUCE
Provided by Bobby Flay
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a grill to high. Thread 3 shrimp onto 2 skewers (so that the shrimp lie flat). Repeat with remaining shrimp. Brush with oil and season with paprika and salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 1 1/2 minutes per side.
- Whisk together the mayonnaise, white wine vinegar, mustards, and dill in a medium bowl and season with salt and pepper, to taste.
- Put the shrimp on a platter and immediately drizzle with the mustard vinaigrette.
- Combine the yogurt, olives, oregano, lemon juice, and garlic in a food processor and process until combined. Season with salt and pepper, to taste. Serve the shrimp with sauce on the side.
MUSTARD DILL DRESSING
This is an excellent dressing, for salads or n for flavoring other recipes. It stores well. Marjoram, tarragon, basil, and/or black pepper may be added or substituted.
Provided by OTUS.FLA
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the mustard, vinegar, thyme and dill. Let stand for 10 minutes.
- Add oil in a slow, steady stream, whisking constantly until thickened and smooth. Blend in Parmesan and milk.
- Transfer to a sterile jar with tight fitting lid and refrigerate until ready to use.
Nutrition Facts : Calories 129.4 calories, Carbohydrate 0.8 g, Cholesterol 0.6 mg, Fat 14 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 2 g, Sodium 101.8 mg, Sugar 0.3 g
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