Mesclun Salad With Shallot Vinaigrette Food

MESCLUN SALAD WITH SHALLOTS AND BLUE CHEESE

Mesclun Salad with Shallots and Blue Cheese image

The shallots and blue cheese give this mesclun salad a festive touch.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 50m

Number Of Ingredients 8

Ingredients

1 pound shallots (about 10), peeled and quartered lengthwise
3 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
10 ounces mesclun or mixed greens
1 cup crumbled Gorgonzola cheese (4 ounces)
1/2 cup blanched hazelnuts

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.

Nutrition Facts : Calories 197 g, Fat 14 g, Fiber 2 g, Protein 6 g

MUSTARD-SHALLOT VINAIGRETTE

Mustard-Shallot Vinaigrette image

Store-bought salad dressings are an automatic shortcut for many cooks. But with their sweeteners and stabilizers, they aren't worthy of a well-made salad, whether your tastes run to iceberg and romaine or mizuna and mesclun. And - revolutionary notion ahead - they aren't really more convenient than a basic vinaigrette like this one, made in big batches from real ingredients, which can also live happily and indefinitely in your refrigerator door.

Provided by Julia Moskin

Categories easy, lunch, quick, snack, salads and dressings, main course, side dish

Time 10m

Yield About 1 1/4 cups

Number Of Ingredients 6

Ingredients

1 shallot, minced
2 tablespoons white wine vinegar
2 heaping teaspoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 cup extra-virgin olive oil, more to taste

Steps:

In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.
Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 70 milligrams, Sugar 0 grams, TransFat 0 grams

MESCLUN WITH CREAMY LEMON VINAIGRETTE

Mesclun with Creamy Lemon Vinaigrette image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 cups assorted baby greens, such as escarole, radicchio, endive and mache
1 shallot, minced
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1 lemon, zested and juiced
Pinch cayenne pepper
1/3 cup extra-virgin olive oil
1/2 cup sour cream
Salt and pepper

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.

MESCLUN SALAD WITH SHALLOT VINAIGRETTE

Mesclun Salad with Shallot Vinaigrette image

Categories Salad Leafy Green Side No-Cook Quick & Easy Salad Dressing Vinegar Healthy Shallot Lettuce Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

1/4 cup finely chopped shallot
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil (preferably French) or safflower oil
1 pound mesclun (mixed baby salad greens)

Steps:

Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.

MESCLUN SALAD

Mesclun Salad image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 dash cayenne pepper
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup halved pecans
1 red bell pepper
2 oranges
1 tablespoon olive oil
Fresh pepper
2 cups mesclun greens

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 AND RADICCHIO SALAD WITH SHALLOT VINAIGRETTE

Mesclun and Radicchio Salad with Shallot Vinaigrette image

Categories Salad Leafy Green Appetizer No-Cook Spring Shallot Parsley Gourmet Sugar Conscious Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 9

Ingredients

1/4 cup balsamic vinegar
1 tablespoon chopped shallot
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 heads radicchio (about 1 1/4 pounds)
1 pound mesclun* (mixed baby lettuces; about 4 quarts loosely packed)
1 cup packed fresh flat-leafed parsley leaves
*available at specialty produce markets and many supermarkets

Steps:

In a small bowl whisk together vinegar, shallot, honey, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified. Vinaigrette may be made 1 week ahead and chilled, covered. Bring vinaigrette to room temperature before using.
Trim radicchio and tear into bite-size pieces. In a large bowl toss together radicchio, mesclun, and parsley.
Just before serving, drizzle vinaigrette over salad and toss well with salt and pepper to taste.

MESCLUN SALAD WITH LEMON VINAIGRETTE

Mesclun Salad with Lemon Vinaigrette image

Try serving this refreshing salad alongside our Lasagna with Sausage and Kale for a meal that everyone will love.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 7

Ingredients

1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
3 tablespoons olive oil
Coarse salt and ground pepper
1 pound mesclun

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 WITH SHALLOT VINAIGRETTE

Mesclun Salad With Shallot Vinaigrette image

Loved this salad. Perfect and light. This was originally from Gormet Magazine, but there were a few additions a friend added that made this so special.

Provided by Valerie in Florida

Categories < 15 Mins

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb mesclun (mixed baby salad greens)
1/4 cup toasted pine nuts
1/4 lb small fresh mozzarella ball, in water, drained
1/4 cup finely chopped shallot
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/3 cup olive oil

Steps:

Whisk together shallot, mustard and vinegar.
Add oil in a slow stream, whicking until emulsified, and season with salt and pepper.
Just before serving, toss salad greens with just enough dressing to coat.
Add toasted pine nuts and mossarella balls.
Enjoy !

Nutrition Facts : Calories 310.5, Fat 30.2, SaturatedFat 6.6, Cholesterol 22.4, Sodium 221.5, Carbohydrate 3.7, Fiber 0.4, Sugar 0.7, Protein 7.8

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