Double-duty dressing
A favorite quick trick from a pro: Save time by making a dressing that serves as the flavor base for two different dishes. It can be drizzled over a salad one day and used as a marinade for a grilled entree the next day.
This tip, backed up by recipes, is shared by food writer Dana McCauley in the August issue of Cooking Light magazine. “The strategy makes sense because the acidity in the dressings (either citrus juice or vinegar) works wonders for both types of dishes,” she says. “The acid keeps the flavors fresh and light – ideal for salads. But it also plays a tenderizing role when used as a marinade.”
Here’s one of her examples, using Honeyed Lemon-Dijon Vinaigrette. This bright, zesty vinaigrette is great on any tossed salad but also makes a good marinade for fish, seafood or chicken (and a tasty sauce for roast veal).
The following recipes show how it works its magic with spicy, grilled jumbo shrimp, as well as on a simple salad of grilled small red potatoes. With the vinaigrette already made, the shrimp dish takes less than 30 minutes to prepare.
Honeyed Lemon-Dijon Vinaigrette
1/4 cup chopped fresh dill
1/4 cup white wine vinegar
2 tablespoons chopped red onion
2 tablespoons capers
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon salt
4 teaspoons honey
2 teaspoons Dijon mustard
3/4 teaspoon freshly ground black pepper
1/2 teaspoon hot pepper sauce
2 garlic cloves, minced
1/3 cup boiling water
1/4 cup extra-virgin olive oil
In a blender, combine dill, vinegar, onion, capers, lemon rind and juice, salt, honey, mustard, pepper, pepper sauce and garlic; process until mixture is smooth. Add water and olive oil; process until well combined.
Note: Refrigerate vinaigrette in an airtight container for up to 5 days, and stir well before using.
Yield: About 1 1/2 cups
Nutrition information per serving of 1 tablespoon serving: 27 calories, 2.4 grams fat (.3 grams saturated, 80 percent fat calories), .1 grams protein, 1.6 grams carbohydrate, no cholesterol, no dietary fiber, 133 milligrams sodium.
Spicy Grilled Jumbo Shrimp
2 1/2 pounds unpeeled jumbo shrimp
3/4 cup Honeyed Lemon-Dijon Vinaigrette, divided
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Cooking spray
Lemon wedges
Peel shrimp, leaving the tails intact. Starting at tail end, butterfly each shrimp by using a paring knife and cutting deeply down the back but not through the underside of shrimp.
Combine shrimp, 6 tablespoons of Honeyed Lemon-Dijon Vinaigrette, and red pepper in a large zip-top plastic bag. Seal and marinate 15 minutes, turning the bag occasionally.
Prepare grill to medium-high heat.
Remove shrimp from marinade; discard marinade. Sprinkle shrimp evenly with salt and black pepper. Place the shrimp, cut side down, on grill rack coated with cooking spray.; grill 2 minutes on each side or until done, basting frequently with the remaining 6 tablespoons of Honeyed Lemon-Dijon Vinaigrette. Serve shrimp with lemon wedges.
Yield: 6 servings (serving size about 4 1/2 ounces)
Nutrition information per serving: 223 calories, 6.6 grams fat (1.1 grams saturated, 27 percent fat calories), 34.7 grams protein, 4.1 grams carbohydrate, 259 milligrams cholesterol, .3 grams dietary fiber, 549 milligrams sodium.
Grilled New Potato Salad
2 pounds small red potatoes, halved
1/2 cup Honeyed Lemon-Dijon Vinaigrette
Cooking spray
3 cups loosely packed baby arugula
1/4 cup thinly vertically sliced red onion
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Prepare grill to medium-high heat.
Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes, or until the potatoes are almost tender. Drain and rinse under cold water; drain well. Place the potatoes in a bowl. Drizzle with 2 tablespoons of Honeyed Lemon-Dijon Vinaigrette; toss gently to coat.
Place potatoes, cut sides down, on grill rack coated with cooking spray; grill 3 minutes on each side or until potatoes are very tender.
Combine potatoes, arugula, onion, salt and pepper in a large bowl. Drizzle with remaining 6 tablespoons of Honeyed Lemon-Dijon Vinaigrette and toss gently to coat. (Serve at room temperature for best flavor and texture. You can combine all the ingredients except the arugula up to 1 hour ahead; just before serving, stir in the delicate greens.)
Yield: 8 servings.
Nutrition information per 3/4 -cup serving: 125 calories, 2.4 grams fat (.3 grams saturated, 18 percent fat calories), 3.1 grams protein, 22.4 grams carbohydrate, no cholesterol, 1.8 grams dietary fiber, 222 milligrams sodium.