Day 335: Mache with Orange Cumin Dressing ◄

So pretty! And the dressing, SO delicious! Who knew that orange and cumin are such a magical combination?!

Mache (pronounced "mosh" and accented with a little French hat above the 'a' which I can't seem to figure out on Blogger) is a fresh-tasting salad green, pricey but elegant looking so good for special occasions. But I'd recommend the dressing for other salad greens. It's REALLY good.

NUTRITION NOTES ... Salad dressings seem to call for HEAPS of oil and I just don't get it. The inspiring recipe called for 8 whole tablespoons -- I used just 1 tablespoon and my tastebuds didn't suspect a thing. (My waist and thighs are most grateful, however.)

In fact, I do suspect that with LESS oil, the orange and cumin and green onion had a fair chance to shine. (The same phenomenon happens with sugar. Cut the sugar in half for virtually any baked good, bump up the 'intended' flavor, cinnamon, lemon, whatever and suddenly you have a 'cinnamon cookie' versus one more 'sweet cinnamon cookie' that tastes not all that different than the last 'sweet lemon cookie'. The single exception I've found to this rule is Tollhouse Chocolate Chip Cookies! And I've been experimenting for more than three years. It WORKS.)

NEXT TIME ... I'll try not to eat the whole bowl! (Good luck with that, AK ...)

FROM THE ARCHIVES ... The Recipe Box has several good dressings for salad greens.

MACHE with ORANGE CUMIN DRESSING
Bookmark or print this recipe only
Hands-on time: 6 minutes for dressing, 9 minutes to trim/wash the mache, section the oranges
Time to table: 15 minutes
Serves 4


DRESSING
Zest and juice from an orange
Juice from a lemon
1 garlic clove, minced
1/4 cup chopped green onion, white and green parts
1 tablespoon olive oil
2 teaspoons honey
1/2 teaspoon ground cumin
1/2 teaspoon salt
Pepper to taste

GREENS & GARNISH
Mache for four (about 4 ounces for small servings), trimmed, washed, spun dry (or patted with paper towels)
2 oranges, sections removed (how? see here at Beyond Salmon for a lesson)

Whisk dressing ingredients and toss with salad greens just before serving. Garnish with orange sections. Serve and enjoy!

NUTRITION ESTIMATE
Dressing Only, Per Serving: 56 Cal (53% from Fat, 3% from Protein, 45% from Carb); 0 g Protein; 3 g Tot Fat; 0 g Sat Fat; 7 g Carb; 0 g Fiber; NetCarb7; 12 mg Calcium; 0 mg Iron; 297 mg Sodium; 0 mg Cholesterol; Weight Watchers 1.5 points

Dressing, Salad Greens, Orange Garnish, Per Serving: 109 Cal (29% from Fat, 7% from Protein, 64% from Carb); 2 g Protein; 4 g Tot Fat; 0 g Sat Fat; 19 g Carb; 3 g Fiber; NetCarb16; 68 mg Calcium; 1 mg Iron; 311 mg Sodium; 0 mg Cholesterol; Weight Watchers 2 points


ALANNA's TIPS
  • When you see this in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.
CREDIT WHERE CREDIT'S DUE
Adapted from Gourmet, August 2001


(c) Copyright 2006 Kitchen Parade

7 comments:

I agree about the massive amount of oil called for in salad dressings...what's up with that? I tend to like the vinegar-to-oil ratio to be around 1 to 1 at most, but usually more like 1.5 to 1 in favor of the vinegar.

Then again, I use plain red wine vinegar as a dressing for sandwiches, so I may not be your everyday salad chomper. :-)

AK, thanks for the tip about baked goods! I hate cloyingly sweet cookies, and this tip will come in very handy. Do you find that you have to adjust the amounts of other ingredients to make up for the sugar, though?

Jamie -- Plain red wine vinegar, must try that!

Nupur -- Baking is supposed to be this scientific alignment of ingredients and heat and all that -- how many times have you been counseled to NEVER EVER toy with ingredients in a cake?

But I don't find it true when it comes to sugar. I reliably cut the sugar in half although NOT with European-sourced recipes which are usually already less sweet.

And there's no need to change the liquid, eggs, flour, etc. You don't 'have' to increase the "taste" ingredient but I do -- because with less sugar, you're looking for more 'something' and I'd rather have a cake that shouts 'banana' and 'cinnamon' say than a sugary cake with bare touches of banana and cinnamon.

What I've found is that instead of one sweet thing after another, my kitchen yields a banana something and then a peach something and then a vanilla something, all different.

I too cut oil in salad dressings, usually by about 1/2. That's a great tip for baked goods--I'll have to try it. I usually substitute white sugar with brown as I found brown sugar has an actual flavor. I'm still timid about playing around with baking, though.

This dressing does sound really interesting.

The orange dressing is exactly what I was looking for. I drizzled it over golden beets and Asian pears, perfect on a plate with a little lettuce and a vegetarian moussaka for my bookclub girls. Thanks so much ...!

I really enjoyed this!

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna