Mesclun Salad Food

MESCLUN SALAD WITH SHALLOTS AND BLUE CHEESE

Steps:

• Preheat oven to 425 degrees. On a large rimmed baking sheet, toss shallots with 1 tablespoon oil; season with salt and pepper. Roast, tossing occasionally, until browned and tender, 25 to 30 minutes. Let cool slightly; set aside. In a large serving bowl, whisk together remaining 2 tablespoons oil, vinegar, and Dijon; season dressing with salt and pepper.
• Just before serving, add greens and shallots to dressing; toss, and top with cheese and hazelnuts.

MESCLUN SALAD

Steps:

• Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.
• Add greens to dressing and toss to coat. Serve immediately.

MESCLUN SALAD

Steps:

• Wash and drain salad leaves.
• Finely slice red capsicum.
• Shaved carrot.
• Chop spring onion.
• Cut tomatoes into wedges.
• Toss all ingredients with the salad leaves in a bowl.

MESCLUN SALAD WITH BALSAMIC DRESSING

Steps:

• Dressing:.
• Mix mustard and vinegar in a bowl.
• Add olive oil in a thin stream, whisking the whole time with a fork.
• Add flax oil and serve immediately or store in the refrigerator.
• Mix greens and pine nuts and dressing.
• Garnish with sliced blue cheese.

MESCLUN SALAD WITH LEMON VINAIGRETTE

Steps:

• In a large bowl, whisk together lemon zest and juice, vinegar, mustard, and oil until combined and thickened; season with salt and pepper. Add mesclun; toss to coat. Season again with salt and pepper.

MESCLUN SALAD

Steps:

• In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans. Cook this slowly over a very low flame, taking care to stir carefully and occasionally. The sugar will burn easily if the flame is too hot. On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges. Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil. Toss the salad greens in this and then place on a salad plate. Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves. Allow the pecans to cool before eating.

MESCLUN WITH CREAMY LEMON VINAIGRETTE

Steps:

• Combine the baby greens in a salad bowl. In a mini food processor, pulse together the shallot, mustard, vinegar, lemon juice, zest and cayenne. Add the olive oil and pulse again to combine. Add the sour cream and blend for 30 seconds until creamy. Taste and season with salt and pepper. Drizzle over the greens and toss to coat and serve.