CHARRED GREENS WITH CITRUS VINAIGRETTE
Provided by Michael Symon : Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
- In a small saucepan set on the grill, melt the butter with the clove of smashed garlic. Remove the garlic.
- Place the torn baguette in a mixing bowl and pour the melted garlic butter over the top. Toss to coat the bread and season with salt and pepper. Put the croutons in a cast-iron pan and place on the grill. Cover the grill and bake until golden brown and crisp, 5 to 7 minutes.
- In the meantime, in a mason jar, add the lemon juice, olive oil, grated garlic, anchovies, Dijon and red pepper flakes. Season with salt and pepper and vigorously shake to combine.
- Remove the croutons from the grill and set aside. Brush the kale leaves and the cut side of the endive and escarole with some of the lemon vinaigrette. Place on the grill, cut-side down, and char for about 2 minutes.
- Remove from the grill, slice into bite-sized pieces and put in a large serving bowl. Add the croutons and chives and dress with the remainder of the vinaigrette. Add Parmesan and toss to combine. Serve.
GREENS WITH HOMEMADE CROUTONS
A lively salad of fresh greens gets a flavorful boost from homemade croutons baked with tarragon, thyme and basil. - Ann Bush, Colorado City, Colorado
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Place bread cubes in a bowl. Drizzle with butter; toss lightly. Sprinkle with seasonings; toss to combine. Arrange in a single layer on an ungreased baking sheet. Bake 14-18 minutes or until golden brown, turning occasionally. , Meanwhile, in a small bowl, whisk dressing ingredients. In a large bowl, combine salad ingredients. Just before serving, drizzle with dressing; toss to coat. Top with croutons.
Nutrition Facts : Calories 265 calories, Fat 23g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 386mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.
GREEN SALAD WITH CROUTONS
Provided by Jacques Pepin
Categories easy, quick, salads and dressings
Time 20m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees.
- Place bread cubes in a bowl; sprinkle the tablespoon of oil over them. Toss gently. Arrange cubes on cookie sheet, and bake for 12 to 14 minutes, until nicely browned.
- In a large serving bowl, mix the mustard, garlic, salt, pepper and vinegar. Stir in the 4 tablespoons of oil.
- To serve, add the endive to the dressing. Toss thoroughly, and divide among 6 plates. Top with croutons.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 119 milligrams, Sugar 1 gram, TransFat 0 grams
MIXED GREEN SALAD WITH CITRUS DRESSING
Salad greens should be crisp, with firm outer leaves. They should also smell sweet, not bitter, for the freshest dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- For the dressing: in a blender, combine juice, honey, shallot, and vinegar. Season with salt and pepper. Blend until smooth. With motor running, add oil in a steady stream until emulsified.
- In a large bowl, toss arugula, frisee, and radicchio with dressing; season with more salt and pepper. Serve immediately.
Nutrition Facts : Calories 127 g, Fat 7 g, Protein 2 g
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CITRUS CAESAR SALAD WITH BAKED CROUTONS - THE BAKERMAMA
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Category SaladTotal Time 25 minsEstimated Reading Time 4 mins
- To make the croutons, preheat the oven to 350°F. In a medium mixing bowl, toss the cubed bread with the melted butter and garlic salt until evenly coated. Spread the bread cubes into an even layer on a baking pan. Bake for 10-15 minutes or until golden brown and crisp. Toss the croutons with a spatula, or by shaking the pan, halfway through the baking time. Remove the baked croutons from the oven and let cool while you prep the salad.
- To make the citrus Caesar dressing, combine all of the dressing ingredients in a medium mixing bowl and whisk until well combined and smooth.
- To make the salad, combine the chopped kale and chopped romaine to a large bowl. Add desired amount of dressing and toss to coat. Add the parmesan cheese, orange slices and baked croutons, toss again. Serve immediately.
SPRING GREEN SALAD WITH CITRUS DRESSING AND …
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- Rinse and trim asparagus. Toss with a small drizzle of olive oil, and a dash of garlic, sea salt and pepper. Line on one half of the pan with parchment. In a bowl, toss all ingredients for croutons together and coat bread well. Line evenly on other half of baking sheet. Bake for approximately 12 minutes. If you like your croutons extra crispy, allow them to stay in a couple extra minutes. Remove and allow to cool.
- While asparagus and croutons are baking, whisk all ingredients for the dressing together well. Add sea salt to taste. Chill until ready to serve.
- Cut asparagus into 2 inch length pieces. Add spring mix, peas, and asparagus into a large salad bowl or serving platter. Just prior to serving, add Burrata (You can break into it and cut up or throw it on whole and then break them up as you serve.), croutons, and glazed pecans. Toss with desired amount of dressing and enjoy!
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