BUTTER LETTUCE, MACHE AND POMEGRANATE SEEDS DRESSED WITH CHAMPAGNE VINAIGRETTE
Provided by Food Network
Time 10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Add shallot and vinegar to a small bowl. Slowly whisk in olive oil to emulsify. Season to taste with salt and pepper.
- Add mache and butter lettuce to each plate. Dress with the vinaigrette right before serving. Garnish each serving with pomegranate seeds.
- You can substitute dried cranberries if you cannot find pomegranate. Dress the salad right before serving. If you serve it too early, it will get soggy for your guests.
FIVE BEAN SALAD WITH CHAMPAGNE VINAIGRETTE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 28m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Bring a large pot of water to a boil over medium heat. Sprinkle with a generous pinch of salt and add in the fresh green beans. Cook until the beans are just tender, about 8 minutes. Drain and shock the beans in ice water to halt the cooking process. Strain the beans once more and set them aside.
- Put the fresh and canned beans, scallions, bell pepper, Italian parsley, marjoram, if using, and Champagne Vinaigrette into a large serving bowl, and toss everything together to combine. Season the salad, to taste, with salt and black pepper. Serve and enjoy.
- Mix together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt and black pepper in a large bowl. Whisk in the olive oil in a slow continuous stream until the dressing has emulsified. Alternatively, you can add the ingredients to food processor or blender and puree until smooth.
CHAMPAGNE VINAIGRETTE
A delicious, tasty salad dressing that's so simple you may learn the recipe by heart!
Provided by Marissa Stevens
Categories Condiment Salad Dressing
Time 10m
Number Of Ingredients 7
Steps:
- To a blender pitcher add vinegar, mustard, honey, and shallot; blend until smooth, scraping down sides with rubber spatula as necessary.
- With blender running, add olive oil in a steady stream; blend until just emulsified. Season to taste with salt and pepper, blending to combine. Transfer to serving pitcher and refrigerate until ready to serve.
Nutrition Facts : Calories 166 kcal, Carbohydrate 1 g, Protein 1 g, Fat 18 g, SaturatedFat 2 g, Sodium 9 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
APPLE AND BUTTER LETTUCE SALAD WITH POMEGRANATE SEEDS
Crisp fresh and so delicate with the Butter Lettuce. Quick and easy to put together. One of my family's favorites. Easily made into a meal with some roasted chicken or other meat added to it. From January '12 Bon Appetit magazine.
Provided by DDW7976
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Vinaigrette:.
- Wisk vinegar, honey, shallot, and mustard in medium bowl.
- Gradually wisk in oil.
- Season with salt and pepper.
- Salad:.
- Place torn lettuce in a large bowl.
- Add vinaigrette, nuts, and apple.
- Toss to coat.
- Garnish with pomegranate seeds, tarragon (if using) and cheese.
Nutrition Facts : Calories 603.2, Fat 52.6, SaturatedFat 8.3, Cholesterol 12.7, Sodium 265.4, Carbohydrate 28.5, Fiber 6.9, Sugar 17, Protein 12.8
BUTTER LETTUCE WITH APPLES, WALNUTS, AND POMEGRANATE SEEDS
Provided by Robert Aikens
Categories Salad Fruit Leafy Green Nut Appetizer Vegetarian Lunch Apple Tree Nut Walnut Pomegranate Lettuce Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- For vinaigrette:
- Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
- For salad:
- Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, tarragon, and cheese.
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