Greens With Mustard Vinaigrette Food

GREEN BEANS WITH MUSTARD VINAIGRETTE

Steps:

• Bring a large pot of salted water to boil. Add the green beans and cook until just tender, 2 to 3 minutes. Transfer to a bowl of ice water using tongs, pushing the beans down to submerge them. Let cool completely, about 5 minutes, then drain and pat dry.
• Meanwhile, whisk the vinegar, sugar and 1 teaspoon salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready.
• Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick. Add the green beans and toss to coat. Season with salt and pepper.

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.

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

WILTED AUTUMN GREENS WITH HONEY MUSTARD VINAIGRETTE

Steps:

• Preheat the oven to 400°F.
• Peel the squash: First cut into two cross sections, scrape out the seeds, and place the squash, flat side down, on a cutting board. Work around the squash with a sharp knife or peeler, making sure to remove the layer of lighter colored flesh under the skin as well as the skin. Dice into 1/2-inch cubes to make about 1 cup (reserve any leftovers for another use).
• Arrange the diced squash and pears on a baking sheet and toss with the oil. Roast until browned, about 20 minutes; set aside at room temperature.
• Make a cross slit on the rounded end of each chestnut with a sharp paring knife. Place on a baking sheet and roast for 15 minutes, or until the cut sections on the bottoms of the nuts just start to curl. Peel the chestnuts as soon as they are cool enough to handle, as they will peel the easiest when hot. Cut into quarters and set aside.
• Reduce the oven temperature to 350°F. Wrap the shallots in parchment paper and then in aluminum foil. Bake until tender and slightly caramelized, about 1 hour. Once the shallots are cool enough to handle, chop coarsely and set aside.
• To make the vinaigrette: In a large sauté pan, cook the bacon over medium heat until crispy; transfer the bacon to a paper towel-lined plate and reserve the fat in the pan. Once the fat has cooled slightly, strain through a fine-mesh strainer into a measuring cup that has a spout. in a blender or food processor, combine the mustard, honey, vinegar, thyme, and pepper and blend for 30 seconds. Slowly add the strained warm bacon fat and the oil through the cap of the blender or the feed tube of a food processor, blending until thoroughly combined Pour the vinaigrette into a large mixing bowl.
• Add the squash and pears, chestnuts, shallots, bacon, komatsuna, tatsoi, and mustard greens to the mixing bowl and toss with the warm vinaigrette. Serve immediately.

GREENS WITH MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk the first five ingredients. Just before serving, place salad greens and tomato in a small bowl; drizzle with vinaigrette.

MIXED BABY GREENS WITH MUSTARD VINAIGRETTE

Steps:

• In a bowl, combine the shallot, mustard, vinegar and season with salt and pepper. While whisking, drizzle in the olive oil.
• Pour vinaigrette over the greens, tosses and serve immediately.

BABY GREENS WITH MUSTARD VINAIGRETTE

Steps:

• Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.

VINAIGRETTE FOR GREEN SALAD

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.

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.

GREEN SALAD WITH 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.
• Note: If you're worried about raw egg, eliminate it from the recipe.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

GREENS AND POMEGRANATE SALAD WITH MUSTARD VINAIGRETTE

Steps:

• Place the salad greens and carrot strips in the salad bowl.
• Cut open the pomegranate, collect the seeds and toss in with the salad greens.
• Make the dressing by tossing honey, mustard, garlic, salt, pepper and brown sugar into a food processor. Give it a whirl.
• Add the vinegars and give it another whirl.
• While the stuff is zhuzzing along in there, add the olive oil slowly through the top chute.
• Dress the salad, experience intense yumminess.

BABY GREENS WITH MUSTARD VINAIGRETTE

Steps:

• Peel and chop eggs.
• Combine next 5 ingredients and process until smooth with a hand held blender (or shake in a jar).
• Place lettuce in a bowl, add dressing and eggs and toss gently.
• Serve on a plate or salad bowl.
• Garnish with chopped parsley.