Best 2 Matthew Hoyles Jalapeno Dressing Recipes

**Discover a burst of flavors with Matthew Hoyle's Jalapeno Dressing and an array of delectable recipes.**

Matthew Hoyle's Jalapeno Dressing is a culinary masterpiece that tantalizes taste buds with its perfect balance of heat, tang, and creaminess. This versatile dressing elevates any dish to new heights, from salads to tacos, sandwiches to burgers. In this article, we present a collection of recipes that showcase the transformative power of this exceptional dressing. Get ready to embark on a flavor journey like no other!

Check out the recipes below so you can choose the best recipe for yourself!

CAULIFLOWER JALAPENO

Cauliflower Jalapeno image

This recipe is courtesy of chef Matthew Hoyle from restaurant Nobu 57.

Provided by Martha Stewart

Categories Dinner Side Dishes

Number Of Ingredients 8

Ingredients

1 head (10 to 11 ounces) cauliflower, florets cut into bite-size pieces
Olive oil
Fine sea salt
Freshly ground black pepper
1/4 red onion, finely chopped
1 jalapeno, half of the seeds discarded, finely chopped
4 tablespoons Matthew Hoyle's Jalapeno Dressing
1/4 cup cilantro leaves

Steps:

Preheat oven to 450 degrees.
Place cauliflower on a baking sheet; drizzle with olive oil and season with salt and pepper. Roast until brown and just soft, 4 to 8 minutes.
Transfer cauliflower to a bowl, along with onion, jalapeno, and jalapeno dressing. Toss to combine. Transfer to a serving platter and garnish with cilantro leaves; serve immediately.

CHOPPED SALAD WITH JALAPEñO-RANCH DRESSING

Chopped Salad With Jalapeño-Ranch Dressing image

This chopped salad is fresh, festive and excessive in a celebratory way. While most salads opt for the lightest layer of dressing to optimize the produce's flavors, this one calls for the dressing to generously coat the crisp ingredients. Inspired by Caesar salad, ranch dressing and the dinner-worthy salads popularized at chain restaurants like California Pizza Kitchen, this salad is punchy and satisfying, thanks to rich ingredients, like avocado, Cotija and a mayonnaise-thickened dressing, plus those with bite, like radishes, corn kernels and tortilla chips. Pair the salad with grilled tofu, chicken, shrimp or burgers - or nothing at all. This salad eschews subtlety, and hits all the right notes.

Provided by Alexa Weibel

Categories salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1/2 cup buttermilk
1/2 cup mayonnaise
3 large scallions, trimmed and finely chopped (about 1/4 cup)
1/3 cup finely chopped fresh cilantro
2 tablespoons finely chopped jalapeño with its seeds (or to taste)
1 lime, zested
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Kosher salt (Diamond Crystal) and black pepper
3 romaine lettuce hearts (about 1 pound), trimmed and chopped into bite-size pieces
3 fresh ears of corn, shucked, kernels removed from cobs
8 radishes, halved lengthwise and thinly sliced into half-moons
2 large, ripe avocados, pitted and diced
5 scallions, trimmed and thinly sliced at an angle
1/2 cup crumbled Cotija (or grated Parmesan)
1 cup chopped cilantro, leaves and tender stems
2 cups crumbled lime tortilla chips (optional)

Steps:

Prepare the dressing: In a large measuring cup, whisk all the dressing ingredients together to combine. Season with ¾ teaspoon salt and ½ teaspoon pepper. (Makes 1 ¼ cups. It will taste quite salty at this point, and that is intentional. You want it to hold up when tossed with a big pile of vegetables.)
In a large shallow bowl or platter, toss the romaine with half of the following ingredients: corn, radishes, avocado, sliced scallions, Cotija and cilantro. Season to taste with salt and pepper. Add ½ cup dressing and toss to coat. Season again with salt and pepper.
Top with the remaining corn, radishes, avocado, scallions, Cotija and cilantro, scattering the garnishes on top or arranging them in stripes or piles. Sprinkle some crumbled tortilla chips on top, if using. Drizzle the salad with an additional 1/4 cup dressing, and serve immediately, serving any remaining dressing and additional tortilla chips alongside.

Tips:

Use fresh ingredients: The fresher the ingredients, the better the dressing will taste. This is especially true for the jalapeños. If you can, use fresh, ripe jalapeños that are free of blemishes.
Roast the jalapeños: Roasting the jalapeños will help to mellow their flavor and make them more palatable. You can roast the jalapeños in the oven or on a grill.
Use a food processor or blender: A food processor or blender will help to make the dressing smooth and creamy. If you don't have a food processor or blender, you can chop the ingredients by hand, but it will take a little longer.
Taste the dressing as you go: Adjust the seasonings to your liking. If you want a spicier dressing, add more jalapeños. If you want a more tangy dressing, add more lime juice.
Use the dressing on your favorite dishes: This dressing is great on tacos, burritos, quesadillas, nachos, and salads.

Conclusion:

This jalapeño dressing is a delicious and versatile condiment that can be used on a variety of dishes. It's easy to make and can be tailored to your own personal taste. So next time you're looking for a new dressing to try, give this jalapeño dressing a try. You won't be disappointed!