Green Salad With Radishes And Manchego Food

GREEN SALAD WITH RADISHES AND CREAMY MUSTARD DRESSING

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.

ARUGULA, APPLES & MANCHEGO IN CIDER VINAIGRETTE

Steps:

• Make the vinaigrette by whisking all of the ingredients together in a small bowl. Set aside.
• Place the arugula in a serving bowl. Whisk the vinaigrette again until well combined, then add to the salad, little by little, until the greens are well dressed; you may have a little left over. Right before serving, cut the apple into thin slices and toss into the salad along with the Manchego and almonds. Taste and adjust seasoning, then serve immediately.

SPICY GREEN SALAD WITH MANCHEGO AND PEARS

Steps:

• Cook seeds in 1 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until puffed and beginning to brown, about 4 minutes. Transfer with a slotted spoon to paper towels and reserve oil. Season seeds with salt and pepper.
• Whisk together vinegar, honey, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add remaining 1/3 cup olive oil and reserved oil from skillet in a slow stream, whisking until emulsified.
• Divide greens and cheese among salad plates. Cut off 2 opposite sides of each pear (reserve for another use), leaving a 1/2-inch-thick lengthwise center slice with stem and core. Arrange a pear slice on each plate and drizzle dressing over salads. Sprinkle with seeds.

SUMMER SQUASH SALAD WITH RADISHES & MANCHEGO

Steps:

• Start by crushing and roughly chopping the garlic clove. Add it to the mixing bowl. Add the honey, vinegar and lemon zest and juice. Use the immersion blender (or a conventional blender) to blend and emulsify the dressing in the bowl. With the motor running, slowly drizzle in the olive oil.
• Trim and slice the shallot on a Japanese mandoline. Add to the mixing bowl. Trim and slice the summer squash, mixed baby squash and radishes, and add everything to the mixing bowl. Gently toss the sliced veggies with the dressing. Season with salt.
• Coarsely tear and add the hot chile and fresh herbs to the salad. Plate the salad on a wide platter. Garnish with the grated cheese, fresh horseradish and a little extra drizzle of olive oil. Serve immediately.

SALAD WITH RADISH AND GREEN ONIONS

Steps:

• Put salad greens in a large bowl. Arrange radish and onions on top.
• For the dressing mix all ingredients except oil in a small bowl until blended.Stirring constantly with a fork or small whisker add oil gradually until emulsified. Taste. If too sour add a little sugar.
• Pour dressing over salad and toss well.
• Note: Country-style mustard gets hotter when you prepare the dressing in advance. If you do so, you should consider reducing the amount of mustard used.

GREEN SALAD WITH RADISHES AND MANCHEGO

Steps:

• Wash and dry greens. Thinly slice radishes and combine with greens and manchego shavings. Cover with a damp paper towel and refrigerate.
• In a small bowl, whisk shallots, vinegar, mustard, salt, and pepper. Slowly drizzle in olive oil until combined.
• When you're ready to serve, toss the salad with the vinaigrette.