Friday, June 24, 2016

Teriyaki-Shop-Style Salad Dressing from The Make Ahead Kitchen

How could I turn down a book called The Make Ahead Kitchen? Obviously I like the concept, since I also wrote a book about making things ahead.

While my book was all about bread, this book, by Annalise Thomas, is about making all sorts of things ahead. Sure, there's bread, but there are breakfasts, desserts, main dishes, and even a few drinks.

When I browsed through the book, the first thing I wanted to make was the Maple Bacon Overnight Cinnamon Rolls. Mmmm. Rolls. Cinnamon. Maple. Bacon.

But then the weather turned crazy hot and I decided that I didn't really need to be baking buns when it's nearing 100 degrees.

So I turned to something cooler. Like salad. The Best Homemade Greek Salad sounded good, but I've made tons of different Greek Salads, and I've posted a bunch of them, too. I've got that recipe set aside to make later. For me. Probably not for the blog.

But then I saw the Teriyaki-Shop-Style Salad, which is essentially a recipe for the salad dressing. I had all the ingredients, and I had lettuce.

This is quite a tasty dressing. I'm sure I'll be making it again. As far as the rest of the book, I'm going to spend some more time browsing through it.

Teriyaki-Shop-Style Salad (Creamy Sesame Salad Dressing)
From The Make Ahead Kitchen by Annalise Thomas. All rights reserved.

1 cup mayonnaise
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons sesame oil
1 tablespoon soy sauce
1 clove finely minced garlic (or 1/4 teaspoon garlic powder)
Lots of black pepper

Place all ingredients in a jar with a tight fitting lid and shake well until completely blended. Taste for seasoning (adding a bit of salt or pepper if needed!) and serve over a simple green salad.

This dressing can be made ahead and stored in the fridge for up to two weeks. Shake well before serving.

Note: I stirred instead of shaking. It worked just fine.

I received a digital copy of the book for my use.