MIXED BABY GREENS WITH MUSTARD VINAIGRETTE
Provided by Tyler Florence
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a bowl, combine the shallot, mustard, vinegar and season with salt and pepper. While whisking, drizzle in the olive oil.
- Pour vinaigrette over the greens, tosses and serve immediately.
BABY GREENS WITH MUSTARD VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.
BABY GREENS WITH ALMOND VINAIGRETTE
Steps:
- Blanch the asparagus in a large saucepan of boiling salted water until bright green, about 1 to 2 minutes. Immediately transfer to a bowl of iced water. Drain and cut on the diagonal into 2-inch long pieces. Set aside.
- Heat the olive oil in a medium skillet over medium heat until smoking. Saute the mushrooms just to soften, about 1 minute. Add the garlic and saute briefly until the aroma is released. Remove from the heat. Stir in the parsley, lemon juice, salt and pepper and set aside to cool.
- In a large mixing bowl, lightly toss the baby greens with about half of the Almond Vinaigrette. Divide into 6 portions and place on serving plates. Divide the mushrooms and sprinkle across the top.
- In the same bowl, toss the blanched asparagus with the remaining vinaigrette. Divide among the salads, fanning the spears across the top.
- Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool.
- When the almonds are cool, transfer to a blender along with the remaining ingredients. Puree until smooth. Store in a container in the refrigerator up to 5 days.
BABY GREENS WITH OLIVE OIL
This recipe can be prepared in 45 minutes or less. Tossed with your best-quality olive oil, this simple salad needs no vinegar or lemon juice to taste unbelievably good. For extra crunch, mix in tender shoots from the farmers market.
Yield Serves 8
Number Of Ingredients 3
Steps:
- In a large bowl toss greens with oil and salt. Serve salad immediately.
LEMONY CRAB SALAD WITH BABY GREENS
This delicious Venetian salad is from the May 2005 issue of Bon Appétit. In Venice, it would most likely be made with local crab from the lagoon. Simplicity is the essence of this recipe: make it with only the very best quality ingredients.
Provided by bluemoon downunder
Categories Crab
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large non-metallic bowl, toss the first 4 ingredients to combine. Season to taste with salt and freshly ground black pepper.
- In a large bowl, toss the baby greens with 1/4 cup olive oil; season to taste with salt.
- Divide the baby greens among 4 plates. Mound the crab mixture onto the greens and serve with crusty rolls and chilled sparkling wine.
Nutrition Facts : Calories 309.3, Fat 24.8, SaturatedFat 3.4, Cholesterol 66.9, Sodium 335.7, Carbohydrate 1.7, Fiber 0.1, Sugar 0.3, Protein 19.8
SAUTEED SCALLOPS WITH ANDOUILLE AND BABY GREENS
Categories Salad Leafy Green Pork Shellfish Appetizer Sauté Dinner Sausage Seafood Scallop Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 appetizer servings
Number Of Ingredients 8
Steps:
- Whisk chopped shallots, Sherry wine vinegar, and Dijon mustard in medium bowl to blend. Gradually whisk in 1/2 cup olive oil. Season dressing to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover dressing and let stand at room temperature. Rewhisk before using.)
- Toss mixed baby greens in large bowl with enough dressing to coat. Divide salad among 6 plates. Heat 2 tablespoons of remaining olive oil in heavy large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet in single layer. Cook until scallops are just opaque in center and lightly browned and all juices have evaporated, about 2 minutes per side. Transfer scallops to plate.
- Heat remaining 1 tablespoon oil in same skillet over high heat. Add sausage and sauté until crisp, about 3 minutes. Return scallops to skillet and stir just until heated through, about 30 seconds. Sprinkle scallop and andouille sausage mixture around salads, dividing equally. Drizzle scallop and andouille sausage mixture with some of remaining dressing. Sprinkle with parsley and serve.
- Smoked pork-and-beef sausages, sold at specialty foods stores and supermarkets. Kielbasa can be substituted.
BABY GREENS WITH WARM GOAT CHEESE
Categories Salad Cheese Leafy Green Appetizer Sauté Quick & Easy Goat Cheese Winter Healthy Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 serving
Number Of Ingredients 10
Steps:
- Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15 minutes.
- Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 1 tablespoon oil in a slow stream, whisking until emulsified.
- Heat remaining teaspoon oil in a small nonstick skillet over moderately high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side. Remove skillet from heat.
- Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.
BABY GREENS WITH SAUTéED APRICOTS & PROSCIUTTO
Make and share this Baby Greens With Sautéed Apricots & Prosciutto recipe from Food.com.
Provided by Karen in MA
Categories < 30 Mins
Time 21m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Halve and pit the apricots and set aside.
- Pour 2 tablespoons of the olive oil into a medium skillet pan over medium-high heat.
- Add the onions and sauté until lightly browned, about 5 to 7 minutes.
- Add the apricots and reduce the heat to medium. Heat the apricots just until their skins begin to soften, for no more than 2 to 3 minutes, so the fruit keeps its shape.
- Add the herbs, 2 tablespoons of the vinegar and 1/2 teaspoon of the salt and simmer for 2 to 3 minutes, just until the fruit takes on the flavor and fragrance of the herbs.
- Remove the pan from the heat and let the mixture cool.
- Meanwhile, line each of the ring molds or ramekins with 4 prosciutto slices, overlapping them so the entire mold is covered.
- Spoon in the apricot mixture, filling each mold to the top. Carefully lift the prosciutto slices and drape them over the filling, gently patting them into place.
- Set the molds aside while you dress the greens.
- In a small bowl, whisk the remaining 2 tablespoons of olive oil, the remaining 2 tablespoons vinegar, the remaining 1/2 teaspoon of salt, and the pepper.
- Place the greens in a medium bowl, spoon on a little of the vinaigrette - just enough so each leaf is lightly coated - and gently toss.
- Divide the greens evenly among four individual salad plates. Unmold each prosciutto ring by turning it upside down and over the greens.
- Drizzle any remaining vinaigrette around the prosciutto ring. Top the salad with the cheese.
Nutrition Facts : Calories 205.4, Fat 15.8, SaturatedFat 3, Cholesterol 5.5, Sodium 533.7, Carbohydrate 14, Fiber 2.5, Sugar 10.5, Protein 4.1
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- In large nonmetallic bowl, toss first 4 ingredients to combine. Season to taste with salt and pepper.
- Toss greens with 1/4 cup olive oil in large bowl; season to taste with salt. Divide among 4 plates. Mound crab on greens and serve.
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