GREEN SALAD VINAIGRETTE
Provided by Ina Garten
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Place the salad greens in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.
LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING
Steps:
- Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
- Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
- Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
- Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
- Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.
LEMON VINAIGRETTE
Came from Ina Garten from the FoodNetwork. She makes it with a grapefruit and avocado salad. I choose to make it with a regular salad and thought it was wonderful! Hope you feel the same!
Provided by Chef Vane V
Categories Salad Dressings
Time 5m
Yield 1 bag of lettuce, 3 serving(s)
Number Of Ingredients 5
Steps:
- Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
PARMESAN CHICKEN
Steps:
- Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
- Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
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.
CREAMY VINAIGRETTE
Steps:
- In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified.
- Toss the greens with enough dressing to moisten and serve immediately.
ARUGULA WITH PARMESAN
Steps:
- If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
- With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
GREEN SALAD WITH THE ULTIMATE FRENCH VINAIGRETTE
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
CREAMY MUSTARD VINAIGRETTE BY INA GARTEN (BAREFOOT CONTESSA)
This is my favorite dressing now! It was recommended to me by my boss, and it's so fresh and yummy and so easy to make! I hope you like it too! Note: The original recipe calls for 1 extra-large egg yolk, but I don't care for raw eggs, so I leave it out, which the recipe says is fine to do. I just added it as an option.
Provided by Troop Angel
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper (and egg yolk if using).
- While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Toss salad with enough dressing to moisten and serve immediately.
THE BEST LEMON VINAIGRETTE
This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.
Provided by lukeder101
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
- Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g
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