Crisp Mackerel Salad With Grainy Mustard Vinaigrette Food

ENDIVE AND CHICORY SALAD WITH GRAINY MUSTARD VINAIGRETTE

Steps:

• Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.
• Whisk together garlic paste, mustard, vinegar, and pepper, then add oil in a slow stream, whisking until emulsified.
• Just before serving, toss greens with vinaigrette.

GREEN SALAD WITH CREAMY MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.
• Note: If you're worried about raw egg, just omit it.

CRISP MACKEREL SALAD WITH GRAINY MUSTARD VINAIGRETTE

Steps:

• Heat broiler with rack 4 inches from heat source. Place mackerel in a nonreactive (glass or ceramic) baking dish. Pour lemon juice over fish, and let stand 10 minutes, turning once or twice.
• Meanwhile, whisk together vinegar, shallot, mustard, garlic, and 1/4 teaspoon salt; season with pepper. Let stand 10 minutes. Gradually add oil, whisking until emulsified. Whisk in tarragon and chives.
• Remove mackerel from lemon juice (discard juice), and pat dry with paper towels. Score skin a few times with a sharp knife. Sprinkle with 1/4 teaspoon salt and season with pepper.
• Lightly brush a broiler pan or rimmed baking sheet with oil. Arrange mackerel, skin side up, on pan. Broil until fish is cooked through and skin is crisp and browned, 3 to 4 minutes.
• Toss watercress with 1 tablespoon vin aigrette. Divide watercress among four plates; top each with a fish fillet, and drizzle with remaining vinaigrette, dividing evenly.
• (Per Serving)
• Calories: 338
• Saturated Fat: 5.2g
• Unsaturated Fat: 19g
• Cholesterol: 79.4mg
• Carbohydrates: 2.2g
• Protein: 22g
• Sodium: 405mg
• Fiber: .3g

CRISP MACKEREL SALAD WITH GRAINY-MUSTARD VINAIGRETTE

Steps:

• Preheat broiler. Place mackerel, skin side down, in a nonreactive baking dish. Pour lemon juice over fish, and let stand 10 minutes, turning once or twice.
• Meanwhile, whisk together vinegar, shallot, mustard, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Let stand 10 minutes. Add oil, whisking until emulsified. Add tarragon and chives.
• Remove mackerel from lemon juice, and pat dry. Score skin 3 times. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Coat a broiler pan with cooking spray. Lay mackerel, skin side up, on pan. Broil until fish is cooked through and skin is crisp and browned, 3 to 4 minutes.
• Toss watercress with 1 tablespoon vinaigrette. Serve mackerel over watercress, and drizzle with remaining vinaigrette.

SUPER-GREEN MACKEREL SALAD

Steps:

• Boil a pan of water. Add the green beans and cook for 2 mins, then add the broccoli and cook for 4 mins more. Drain, run under cold water until cool, then drain well.
• To make the dressing, combine all the ingredients in a small jam jar with a twist of black pepper, put the lid on and give it a good shake.
• To serve, mix together the cooked veg with the spinach and mackerel and pack into a lunchbox. Just before eating, pour over the dressing, scatter over the sunflower seeds and add a grind of black pepper and extra dill.

GREEN SALAD WITH MUSTARD VINAIGRETTE

Steps:

• Whisk together vinegar, mustard, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
• Add lettuce and toss to coat.
• What to drink:
• Josmeyer Les Folastries Gewürztraminer '05

WHOLE GRAIN MUSTARD VINAIGRETTE

Steps:

• Place all ingredients except for oil in large container.
• Place immersion blender in container and blend. Slowly add oil blending ingredients to create emulsification. Place in container, label, date and refrigerate.