Green Salad With Oil And Vinegar Dressing Salade Verte à La Vinaigrette Food

VINAIGRETTE FOR GREEN SALAD

Vinaigrette For Green Salad image

Provided by Ina Garten

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

Steps:

In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

SIMPLE GREEN SALAD WITH A CLASSIC VINAIGRETTE

Simple Green Salad with a Classic Vinaigrette image

Provided by Martina McBride

Time 15m

Yield 2 to 3 servings

Number Of Ingredients 11

Ingredients

2 tablespoons white wine vinegar
1 small shallot, diced (about 3 tablespoons)
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 radishes, sliced
1 small tomato, diced
1 green onion, dark green parts only, sliced
1 small avocado, diced
1 head Boston lettuce, torn

Steps:

Whisk together the vinegar, shallots, Dijon, salt, and pepper in a large bowl. Add the oil in a slow, steady stream, whisking until smooth.
Add the radishes, tomatoes, green onions and avocado and toss to combine. Then add the lettuce on top.
When ready to serve, toss the dressing and other vegetables with the lettuce to coat.

GREEN SALAD WITH THE ULTIMATE FRENCH VINAIGRETTE

Green Salad with the Ultimate French Vinaigrette image

Provided by Ina Garten Bio & Top Recipes

Categories side-dish

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

3 tablespoons Champagne or white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

Steps:

In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.

SALADE VERTE

Salade Verte image

Categories Salad Leafy Green Side No-Cook Spice Healthy Endive Escarole Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 18

Ingredients

For dressing
1 1/2 tablespoons tarragon vinegar
1/8 teaspoon anisette or other anise-flavored liqueur (optional)
1/4 teaspoon Dijon mustard
2 teaspoons finely chopped fresh parsley
2 teaspoons finely chopped fresh tarragon
2 teaspoons finely chopped fresh chervil
1/2 teaspoon salt
1/8 teaspoon black pepper
1/3 cup vegetable or olive oil
For salad
1 head romaine (1 lb), ribs removed
1/2 head escarole (1/2 lb)
1/4 head iceberg lettuce (1/4 lb)
1/2 head Boston lettuce (2 oz), ribs removed
1 Belgian endive, leaves separated and torn in half crosswise
1 (3-inch-long) heel from a day-old baguette
1 garlic clove, halved crosswise

Steps:

Make dressing:
Whisk together all dressing ingredients except oil in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified.
Make salad:
Tear romaine, escarole, iceberg, and Boston lettuce into bite-size pieces and toss with endive in a large salad bowl (preferably wooden). Rub bread liberally all over with garlic and toss with greens. Add dressing, toss well, then discard bread. Serve immediately.

VINAIGRETTE FOR GREEN SALAD (INA GARTEN)

Vinaigrette for Green Salad (Ina Garten) image

Make and share this Vinaigrette for Green Salad (Ina Garten) recipe from Food.com.

Provided by AmyZoe

Categories Salad Dressings

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoons champagne vinegar
kosher salt, to taste
fresh pepper, to taste
1/2 cup olive oil
salad greens or mesclun, for 6 to 8 people

Steps:

In a small bowl, whisk together the mustard, garlic, vinegar, teaspoon of salt, and 1/2 teaspoon of pepper.
While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Place the salad greens in a medium bowl and add enough dressing to moisten.
Sprinkle with a little extra salt and pepper if desired and serve immediately.

Nutrition Facts : Calories 160.4, Fat 18, SaturatedFat 2.5, Sodium 9.9, Carbohydrate 0.2, Protein 0.1

GREEN SALAD WITH OIL AND VINEGAR DRESSING (SALADE VERTE à LA VINAIGRETTE)

Green Salad with Oil and Vinegar Dressing (Salade Verte à la Vinaigrette) image

Provided by Susan Herrmann Loomis

Categories Salad Garlic Leafy Green Mustard No-Cook Vegetarian Quick & Easy Dinner Lunch Vinegar Healthy Vegan Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

2 teaspoons sherry vinegar
1/4 teaspoon sea salt
Freshly ground black pepper
1/2 teaspoon Dijon mustard
1 small clove garlic, peeled, green germ removed, and minced
1/4 cup (60 ml) extra-virgin olive oil
7 ounces (210 g) mixed salad greens (8 cups, loosely packed), such as escarole, oak-leaf, and romaine, rinsed, patted dry, and torn into bite-size pieces

Steps:

1. Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.
2. Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately.
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