Looking for the recipe?

When you return to the office, we’re sure you’ll run through the list of conference highlights: the educational sessions, the networking events, the outstanding service, the salad dressing….

Yes, the salad dressing served on Tuesday night at the Asian Port of Call event has made quite an impression on a number of attendees. Per your request, Bridget Denby, director of catering for the Gaylord Hotel, generously shared her secret recipe. Enjoy!

Sesame Chestnut Vinaigrette
10-12 ppl

1 cup Soy Bean Oil
2 tbsp Soy Sauce
1 cup Rice Vinegar
2 tbsp Peanut Butter
¼ cup Lavender Honey
1 cup Olive oil
1 pinch red Pepper flakes
1 tbsp roasted black and white sesame seed
1 clove chopped roasted Garlic
½ cup Water Chestnut mousse
½ bundle fine chopped Green Onions

Mix all together in food processor until smooth and let rest for ½ hour. Great with Asian Salads as Dressing and perfect as Meat or Chicken marinade

Says Bridget: “You can get the mousse at any Asian market or and some natural food stores.  Lavender honey does have a unique flavor, but it is subtle. So replacing it with regular honey should not alter the taste drastically.”


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