MARTHA STEWART'S RUSSIAN DRESSING
Who knew - Russian dressing was invented in New Hampshire? Needed some Russian dressing for a Deli challenge and didn't want to forget where I found this!
Provided by Linky
Yield 4-8 servings
Number Of Ingredients 7
Steps:
- Mix all ingredients together. Store, covered in refrigerator for up to a week.
Nutrition Facts : Calories 96 cal
RUSSIAN DRESSING FOR MARTHA'S REUBEN SANDWICH
The essential Russian dressing is used for Martha's Reuben recipe.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2/3 cup
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in a small bowl. Dressing can be covered and refrigerated for up to 1 week.
RUSSIAN DRESSING
Try this Russian dressing recipe in a Turkey Reuben.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 2/3 cup
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in a small bowl. Dressing can be covered and refrigerated for up to 1 week.
REUBEN
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes 1 sandwich
Number Of Ingredients 7
Steps:
- Place one slice of bread on work surface and top with the corned beef, sauerkraut, and Swiss cheese. On the other piece of bread, spread one side with Russian dressing or spicy brown mustard. Place dressing-side down on top of Swiss cheese to form a sandwich.
- Heat a cast-iron skillet over medium heat. Add 1/2 tablespoon butter to the pan and place the sandwich on top of the melted butter. Cook until golden, pressing down with a spatula, about 2 minutes. Lift the sandwich from the skillet and add the remaining 1/2 tablespoon butter. Toast the other side of sandwich until golden and the cheese has melted, 2 to 3 minutes. Serve with pickles.
ROSE'S VINAIGRETTE
All the green salads we had while growing up were dressed with my mother's vinaigrette. Make it in a jar with a lid, and store it in the refrigerator. From the book "Mad Hungry," by Lucinda Scala Quinn. (c) 2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 1 cup
Number Of Ingredients 9
Steps:
- In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.
- Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.
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