Hudsons Toasted Sesame Dressing Recipes

ASIAN TOASTED SESAME DRESSING

Steps:

• Whisk apple cider vinegar, olive oil, optional sesame oil and soy sauce.
• Whiz the garlic and toasted sesame seeds in a mini-food processor until garlic is in small pieces.
• Combine and enjoy!
• *To toast sesame seeds, put them on a dry cookie sheet in the toaster oven and toast on light once or twice until lightly browned and aromatic. No toaster oven? You could certainly use a regular oven on low heat - just watch the closely every few minutes to make sure they don't burn. I'm thinking you could also put them in a hot, dry pan and stir constantly until browned, but I haven't tried that myself.

EASY SESAME DRESSING

Steps:

• Whisk olive oil, vinegar, sugar, sesame oil, soy sauce, and sesame seeds together in a bowl until dressing is evenly mixed.

SESAME SALAD DRESSING

Steps:

• In a small bowl, whisk all of the ingredients. Cover and store in the refrigerator.

HUDSON'S TOASTED SESAME DRESSING

Steps:

• In a blender, combine the vinegar, soy sauce, sugar, dry mustard, salt and onion. Blend very well until the mixture is smooth with no chunks of onion.
• With the motor running, add the oil in a slow steady stream, and blend until emulsified.
• Remove from the blender, and stir in the toasted sesame seeds. (store in the refrigerator)

HUDSON'S-LIKE SESAME DRESSING

Steps:

• In a food processor or blender combine sugar, mustard, salt, vinegar and soy sauce on medium speed for about 20 seconds or until completely blended. Add onion juice or onions. Blend until smooth. With the motor running on low speed add oil slowly in a thin, steady stream. Mix until thickened. Pour into a refrigerator container and stir in sesame seeds. Cap tightly and refrigerate to use within 1 month. (Makes about 1 quart). Sesame Salad Dressing like Hudson's recipe published in our August, 1989 Menu Minder.

SPINACH WITH ROASTED SESAME SEED DRESSING

Steps:

• Toast the seeds in a dry, small frying pan over a medium heat.
• Set 1 tsp of the seeds aside and blend, process or grind the rest until smooth.
• Mix with sugar, sauce and dashi in a jar and shake well until sugar dissolves.
• Wash spinach well.
• Bring a saucepan of water to a boil and immerse the spinach for 30 seconds.
• Drain and rinse under cold water.
• Wrap the leaves in a bamboo mat, roll firmly and gently squeeze out the extra water.
• Place on a plate and top with the dressing.

CHICKEN SALAD WITH LEMON-SESAME DRESSING

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.)

ASIAN NOODLE SALAD WITH TOASTED SESAME DRESSING

Steps:

• Make the dressing in a small bowl by combining all ingredients and whisking together.
• Cube the tofu and marinade it in the dressing.
• Cook the soba noodles according to package instructions.
• Place drained noodles in large bowl and add dressing with tofu, cilantro, and sesame seeds.
• Add any additional vegetables and toss gently and thoroughly.