Bitter Greens Salad With Lemon Mustard Dressing Food

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BITTER GREENS SALAD WITH LEMON-MUSTARD DRESSING



Bitter Greens Salad With Lemon-Mustard Dressing image

This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple dressing of two kinds of mustard, lemon juice and olive oil. It's done in minutes, and serves as a light, tart side for pretty much any occasion, whether a holiday feast or a weeknight meal.

Provided by Adam Nagourney

Categories     easy, quick, weekday, salads and dressings

Time 5m

Yield 10 servings

Number Of Ingredients 7

1 1/2 teaspoons whole-grain mustard
1 1/2 teaspoons Dijon mustard
3 to 6 tablespoons freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
Salt
black pepper
14 ounces mixed frisée, radicchio and dandelion greens, washed, dried and torn into pieces

Steps:

  • In a small mixing bowl, whisk together the mustards and 3 tablespoons of the lemon juice.
  • While whisking vigorously, drizzle in the olive oil until thickened. Adjust lemon juice to taste, and season with salt and pepper.
  • Place greens in a serving bowl and toss with just enough dressing to lightly coat them. Reserve any remaining dressing for another use.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 1 gram, TransFat 0 grams

GREEN SALAD WITH RADISHES AND CREAMY MUSTARD DRESSING



Green Salad with Radishes and Creamy Mustard Dressing image

Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.

Provided by Cal Peternell, Chez Panisse Restaurant and Café

Categories     Salad     Leafy Green     Mustard     Appetizer     Side     Vegetarian     Quick & Easy     Lunch     Salad Dressing     Radish     Healthy     Low Cholesterol     Anniversary     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6-8

Number Of Ingredients 11

For the dressing:
3 large eggs
2 teaspoons Dijon mustard
2 teaspoons red-wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3/4 cup extra-virgin olive oil
For the salad:
8 cups small whole leaves of romaine, little gems, or iceberg lettuce (or, for the bitter tolerant/enthusiast, escarole, radicchio or frisée), washed and spun dry
6 red radishes (or 2 peeled watermelon radishes), rinsed and thinly sliced

Steps:

  • For the dressing:
  • In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer). While the eggs cook, set up a bowl of ice water in the sink; transfer the just boiled eggs to the ice bath.
  • Allow the eggs to cool in ice water, then peel them and separate the yolks from the whites. Reserve the whites for another use and push the yolks through a a sieve or a "spider" spatula into a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste.
  • For the salad:
  • Put the lettuces and radishes in a salad bowl and spoon over most of the dressing. Season with a sprinkle of salt and freshly cracked black pepper. Gently but thoroughly toss the salad with your hands to coat the leaves well. Taste a leaf and add more dressing, lemon, salt, or pepper as needed. Serve immediately.

MASSAGED MUSTARD GREENS SALAD



Massaged Mustard Greens Salad image

A few minutes of judicious massaging will transform bitter mustard greens into a mellow, well-balanced salad spiked with hints of lemon, garlic and Parmesan.

Provided by EatingWell Test Kitchen

Categories     Gluten-Free Thanksgiving Side Dish Recipes

Time 30m

Number Of Ingredients 9

2 bunches mustard greens
½ cup freshly grated Parmesan cheese
⅓ cup extra-virgin olive oil
¼ cup lemon juice
3 large cloves garlic, minced
1 tablespoon reduced-sodium soy sauce
1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional)
½ teaspoon freshly ground pepper
¼ teaspoon salt

Steps:

  • Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.

Nutrition Facts : Calories 196.8 calories, Carbohydrate 11.2 g, Cholesterol 5.7 mg, Fat 15.1 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 2.8 g, Sodium 343.8 mg, Sugar 2.7 g

CLASSIC CRANBERRY SALAD



Classic Cranberry Salad image

This crunchy cranberry salad is a riff on the traditional Thanksgiving staple.

Provided by Pam Lolley

Time 4h55m

Yield Serves 12

Number Of Ingredients 7

4 cups fresh or frozen cranberries (14 oz.)
¾ cup packed light brown sugar
½ cup fresh orange juice (from 2 oranges)
1 cup peeled and chopped Bartlett pears (about 2 small pears)
1 cup chopped fresh pineapple (from 1 pineapple)
½ cup thinly sliced celery (from 2 stalks)
½ cup chopped toasted pecans

Steps:

  • Bring the cranberries, brown sugar, and orange juice to a boil in a large saucepan over medium-high, stirring often. Reduce heat to medium-low, and simmer, stirring occasionally, until cranberries pop and mixture thickens, 12 to 15 minutes. Remove from heat, and cool to room temperature, about 30 minutes.
  • Stir in the Bartlett pears, pineapple, celery, and pecans. Transfer to a serving bowl; cover and chill salad 4 to 24 hours.

HOT SMOKED SALMON SALAD WITH EGG & MUSTARD POTATOES



Hot Smoked Salmon Salad with Egg & Mustard Potatoes image

A delicious and hearty hot smoked salmon salad with crispy mustard potatoes, egg & capers

Provided by Hope Pearce

Categories     Brunch

Time 50m

Number Of Ingredients 13

650 gm /1.5 lb small roasting potatoes (I used Inca Gold for this recipe)
200 gm /7 oz hot smoked salmon
4 eggs
50 gm / 1.7 oz fresh rocket
1 Tbspn capers
1 Tbspn fresh chives
Salt & pepper to taste
1 lemon, juice of
1/3rd cup olive oil
2 Tbspn wholegrain mustard
2 garlic cloves, crushed
1 tspn sea salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 200°C/400°F.
  • Prepare the dressing.
  • Wash the potatoes and chop into quarters. Place the potatoes into a roasting dish. Coat half of the potatoes with the mustard dressing. Place in the oven and cook for 20 min. Then turn potatoes coat with some more dressing if needed. Cook for another 20 min.
  • While the potatoes are cooking place the eggs in a saucepan and fill with enough water to cover the eggs. Bring to the boil then reduce to a simmer for 4 minutes. Remove eggs and place in a bowl of cold water for a couple of minutes to stop the cooking process.
  • Remove the potatoes from the oven and lightly crush each potato with a fork.
  • Arrange the rocket, cooked potatoes, hot smoked salmon on to a serving platter. Peel the eggs and roughly chop and add to the platter.
  • Top with the freshly chopped chives and capers then drizzle the remainder of the dressing over the top.
  • Add more salt and pepper to taste.

Nutrition Facts : Calories 418 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 198 milligrams cholesterol, Fat 25 grams fat, Protein 19 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 451 grams sodium, Sugar 2 grams sugar

EASY SALAD SIDE: RACH'S BITTER GREENS SALAD WITH A ZESTY VINAIGRETTE



Easy Salad Side: Rach's Bitter Greens Salad With a Zesty Vinaigrette image

Rach's bitter greens salad recipe with horseradish-mustard vinaigrette is a palate-cleansing antidote to the rich flavors of the holiday season.

Provided by Rachael Ray

Number Of Ingredients 18

1 head escarole
chopped
1 head radicchio or Treviso
thinly sliced
1 cup fresh parsley tops
1 cup celery tops
plus 2 ribs
thinly sliced on bias
½ red onion
very thinly sliced
2 to 3 baby beets
shaved with mandolin (optional)
1 tablespoon prepared horseradish or horseradish with beets
2 teaspoons Dijon mustard
Juice of ½ lemon
2 tablespoons wine vinegar or cider vinegar
⅓ cup extra-virgin olive oil (EVOO)
Salt and pepper

Steps:

  • Combine salad ingredients in large bowl
  • Whisk up dressing or shake in Mason jar, adjust seasoning
  • Dress salad and toss to serve

FRENCH LENTIL & BITTER GREENS SALAD



FRENCH LENTIL & BITTER GREENS SALAD image

French Lentil & Bitter Greens Salad is full of fresh leafy greens, protein rich lentils, tomatoes, green onion and delicious lemon-dijon balsamic vinaigrette for a light lunch, dinner or meal prep idea!

Provided by Julie | The Simple Veganista

Categories     Salad

Time 30m

Number Of Ingredients 13

1 cup french lentils (beluga or puy), rinsed and picked over
2 bay leafs
3 cups water (or vegetable broth)
1/2 teaspoon garlic powder
6 oz. bitter greens of choice (arugula, belgian endive, watercress, spinach, lacinato kale, escarole, dandelion to name a few)
grape tomatoes, halved
1 - 2 scallions, sliced
mineral salt + pepper, to taste
2 tablespoons extra virgin olive oil (1 Tbsp each oil & water)
2 tablespoons white or dark balsamic vinegar (I used white)
1 tablespoon dijon mustard (whole grain is great too)
juice of one large lemon
mineral salt & pepper, to taste

Steps:

  • Lentils: In a medium size pot, bring water, lentils, bay leafs and garlic powder to a boil. Cover, reduce heat and simmer for 20 minutes. We want them tender but still holding their shape. Remove from heat, let cool a few minutes and drain.
  • Dressing: While lentils are cooking start your vinaigrette. In a small bowl, whisk together the olive oil, balsamic vinegar, dijon mustard, lemon juice, salt & pepper. Set aside.
  • Produce: Next, prepare your greens and remaining salad ingredients using as much or little as you like.
  • Serve: Prepare your salad by laying your greens first, then add 2/3 - 3/4 cup or so of lentils and toss gently. Top with tomatoes, scallions and a good sprinkling of mineral salt and fresh cracked pepper. Or simply lay your greens and top with lentils and remaining salad ingredients without tossing at all if you rather. No rules here, do what feels best for you!
  • Store: Leftover lentils can be stored in the refrigerator for another salad or usage of choice.

Nutrition Facts : Calories 291 calories, Sugar 17 g, Sodium 1273.8 mg, Fat 4.4 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 52.8 g, Fiber 7.8 g, Protein 14 g, Cholesterol 0 mg

MIXED BITTER GREENS AND KUMQUAT SALAD WITH ANCHOVY VINAGAIGRETTE



Mixed Bitter Greens and Kumquat Salad with Anchovy Vinagaigrette image

Provided by Jayne Cohen

Categories     Salad     Fish     Leafy Green     Hanukkah     Low Cal     High Fiber     Dinner     Kumquat     Potluck     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 12

Vinaigrette:
1 small garlic clove, peeled
7 anchovy fillets
2 tablespoons fresh lemon juice
2 tablespoons freshly grated Parmesan cheese
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
Salad:
10 cups bite-size pieces hearts of romaine (2 to 3 hearts)
3 heads of Belgian endive, cut crosswise into 1/2-inch-wide strips
3 cups (lightly packed) baby arugula
14 kumquats, thinly sliced into rounds, seeded

Steps:

  • For vinaigrette:
  • With machine running, drop garlic through feed tube of processor and chop finely. Add anchovies, fresh lemon juice, Parmesan cheese, and Dijon mustard; blend well. Gradually add extravirgin olive oil, blending until vinaigrette is smooth. Season vinaigrette to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
  • For salad:
  • Combine romaine pieces, Belgian endive strips, baby arugula, and kumquats in large bowl. Toss salad with enough vinaigrette to coat and serve.

SALAD GREENS WITH HONEY-MUSTARD DRESSING



Salad Greens With Honey-Mustard Dressing image

I have never been a fan of any honey mustard dressing I have tasted in a bottle. This made-from-scratch version is divine! Besides making a wonderful stand-alone salad, this is also great topped with chunks or slices of Recipe #145068. This recipe is from Cuisine at Home magazine.

Provided by SharleneW

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup honey
3 tablespoons Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon shallot, minced
1 tablespoon apple cider vinegar
1/2 lemon, juice of
salt and pepper
8 cups romaine lettuce or 8 cups lettuce
1/2 cup red onion, thinly sliced
4 ounces mild goat cheese, crumbled

Steps:

  • For the dressing, combine all ingredients until blended.
  • Toss dressing with greens, onion, and goat cheese (you won't need all the dressing).
  • Serve with extra dressing on the side.

Nutrition Facts : Calories 286.7, Fat 19.4, SaturatedFat 7.3, Cholesterol 22.4, Sodium 287.1, Carbohydrate 23, Fiber 1.4, Sugar 20.1, Protein 8

SIMPLE GREEN SALAD WITH LEMON VINAIGRETTE



Simple Green Salad with Lemon Vinaigrette image

When a meal needs something extra, consider this your go-to side. Fresh greens and vegetables dressed in a simple lemon vinaigrette pair with just about any meal. Ready in just 10 minutes.

Provided by Minimalist Baker

Categories     Side

Time 10m

Number Of Ingredients 12

3-4 Tbsp lemon juice
1/4 cup good quality olive oil ((or extra virgin))
1 tsp maple syrup
1 pinch each salt and black pepper
3 Tbsp minced shallot ((optional))
5 oz organic mixed greens
1/4 cup baby tomatoes
1/4 cup thinly sliced shallot or red onion
1/2 cup shredded carrots
1/4 cup pomegranate arils or dried fruit ((optional))
1 pinch each salt and pepper
2 Tbsp toasted pepitas or sunflower seeds

Steps:

  • First prepare dressing by adding all ingredients to a mixing bowl (or small blender) and whisking (or blending) to fully combine. Taste and adjust flavor as needed, adding more maple syrup for sweetness, lemon for acidity, or salt or pepper to taste. Set aside.
  • Prepare salad by adding greens to a serving bowl or platter and topping with baby tomatoes, shallot or onion, carrots, pomegranate arils or dried fruit (optional), a pinch of salt and pepper, and toasted pepitas or sunflower seeds.
  • Add dressing to the salad and toss to coat, or serve on the side. Best when fresh. Store salad separate from dressing if keeping for later use. Will keep in the refrigerator up to 2-3 days. Store dressing in the refrigerator 3-4 days. The oil can harden when cold, so let set out for a few minutes to warm and shake well to reincorporate before serving leftovers.

Nutrition Facts : ServingSize 1 side salads, Calories 168 kcal, Carbohydrate 7 g, Protein 2.1 g, Fat 15.5 g, SaturatedFat 2.2 g, Sodium 59 mg, Fiber 1.8 g, Sugar 3.3 g

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BITTER GREEN SALAD RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Giada's Simple Salad of Bitter Greens Recipe - TODAY.com tip www.today.com. Preparation In a large bowl, combine the radicchio, endive, Treviso, arugula, lemon juice, olive oil and salt. Use your hands to toss the greens gently and coat them evenly with the dressing....
From therecipes.info


BITTER GREENS SALAD WITH LEMON-MUSTARD DRESSING RECIPE ...
Bitter Greens Salad With Lemon-Mustard Dressing Recipe - NYT Cooking. Bitter Greens Salad With Lemon-Mustard Dressing Recipe - NYT Cooking. Date Added: 11/26/2020 Source: cooking.nytimes.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at …
From mastercook.com


BITTER HERB SALAD - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Bitter Herbs Salad Recipe - NYT Cooking great cooking.nytimes.com. 1 ½ cups arugula or watercress, washed and dried 1 rib celery, preferably from the heart, sliced very thin 2 scallions, chopped (optional) ¼ cup chopped flat-leaf parsley ¼ cup chopped fresh dill 1...
From therecipes.info


BITTER-GREENS SALAD - MARTHA.COM
In a large bowl, whisk together vinegar, oil, and sugar. Season with salt and pepper. Add greens and toss just before serving.
From martha.com


BITTER GREENS SALAD WITH WARM LEMON DRESSING - 55+ LIFE
Bitter Greens Salad. For the vinaigrette: Whisk all ingredients in a bowl until emulsified. For the salad: Toss chickpeas with 1 tablespoon vinaigrette and pinch salt in a bowl; set aside. Heat oil in a Dutch oven over medium heat until shimmering. Add carrots, raisins, and almonds and cook, stirring frequently, until carrots are softened, 4 to ...
From 55pluslifemag.com


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