Mondiale Featured in UMD's The Diamondback

"The Las Vegas dressing from Mondiale Dressing Co. was bold and creamy, combining the flavors of Pecorino and Parmesan cheeses, as well as anchovies and fresh cracked peppercorn. The Tokyo dressing, a sesame-ginger vinaigrette, was light and fresh, with a combination of nutty sesame, tangy ginger, soy and garlic. Co-owners and twin sisters Taiwo Scanlon and Kehinde Waterman, create their all-natural small-batch salad dressings with high-quality ingredients, inspired by different locations and flavors from around the world. This November, they will launch in stores with the Las Vegas, Tokyo, Istanbul and Provence dressings."

See the full article here.

Cold Sesame Noodle Salad With Tokyo

Serves 6

• 8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)
• Kosher salt, freshly ground pepper
• freshly ground pepper
• 8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles
• 1 cup (loosely packed) cilantro leaves with tender stems
• 3 scallions, thinly sliced
• 1 tablespoon black or white sesame seeds
• 6 tbsps. Mondiale Dressing Co. – Tokyo dressing

Add vegetables and dressings in a large bowl.; toss to coat. Season with salt and pepper.

Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add cilantro and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.

Quinoa Tabbouleh With Istanbul

Serves 6

• 1 cup quinoa, rinsed well
• 1/2 teaspoon kosher salt plus more
• Freshly ground black pepper
• 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
• 1 pint cherry tomatoes, halved
• 2/3 cup chopped flat-leaf parsley
• 1/2 cup chopped fresh mint
• 2 scallions, thinly sliced
• 6 tbsps. Mondiale Dressing Co. – Istanbul dressing

Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes.

Fluff with a fork. DO AHEAD: Can be made 1 day ahead. Cover quinoa; chill.

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Shaved-Squash Salad with Provence

Serves 5

• 5 pearl red onions or a ½ of red onion
• 3 baby zucchini  
• 4 baby squashes mixed (e.g. yellow or green)
• 1 ½ C mixed teardrop or cherry small tomatoes
• ¼ cup fresh basil leaves, torn if large, plus more for sprinkling (optional)
• Pinch of red-pepper flakes
• ½ tsp. coarse salt
• Coarsely ground pepper
• 3 ounces fresh ricotta
• 6 tbsps. Mondiale Dressing Co. – Provence dressing

Mix to combine fresh ricotta and a ¼ of tsp. salt. Refrigerate until ready to use (up to 1 month).

Thinly shave on a mandolin the zucchinis, squashes, and the pearl red onions. Cut tomatoes in half crosswise.

Combine half the dressing with the zucchini, squashes, red onions, tomatoes, basil, red-pepper flakes, and a ¼ of tsp. salt. Season with pepper, and toss. Divide half the salad between 2 plates, and dot with half the ricotta. Top with remaining salad and remaining ricotta. Drizzle with remaining dressing, and sprinkle with basil.

Classic Caesar Salad with Las Vegas

Serves 6

FOR THE CROUTONS

• 2 tablespoons unsalted butter, melted
• 1 tablespoon extra-virgin olive oil
• 1 loaf rustic Italian bread (8 to 10 ounces), crusts removed, cut into 1/4-inch cubes
• 2 teaspoons salt
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon freshly ground black pepper

FOR THE SALAD

• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 tablespoon freshly squeezed lemon juice
• 20 ounces romaine lettuce, outer leaves discarded, inner leaves washed and dried
• 1 cup freshly grated Parmesan cheese or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler
• 8 tbsps. Mondiale Dressing Co. – Las Vegas dressing

Preheat oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a 12-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside.
Add the croutons, romaine, dressing, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately.