MESCLUN SALAD
Categories Leafy Green Mustard Side No-Cook Quick & Easy Lemon Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
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 WITH SHALLOTS AND BLUE CHEESE
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
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
STRAWBERRY-MANGO MESCLUN SALAD
A friend brought this sweet salad to a dinner party I made sometime back. We all enjoyed it. The time is just about what it takes to wash the greens.
Provided by s-t2384
Categories Greens
Time 20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine the sugar, oil, salt and vinegar in a jar with a lid. Seal and shake vigorously to mix.
- In a large bowl mix salad greens, cranberries, strawberries, mango and onion.
- To serve, toss with dressing and sprinkle with almonds.
Nutrition Facts : Calories 291.9, Fat 23.8, SaturatedFat 1.7, Sodium 280.3, Carbohydrate 19.3, Fiber 2.8, Sugar 15.3, Protein 3.4
MESCLUN SALAD WITH GOAT CHEESE, MAPLE-GLAZED PECANS AND MAPLE DIJON VINAIGRETTE
This is the perfect fall salad for entertaining. The dressing has that savory-sweet flavor combo that everyone loves.
Provided by Jennifer Segal, adapted from The Washington Post
Categories Salads
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Lightly oil or line 2 baking sheets with parchment paper. In a small bowl, combine the pecans and maple syrup and toss gently to combine. Spread the pecans in a single layer on one of the prepared baking sheets. Roast in the preheated oven, stirring once, until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the glazed pecans onto the other prepared baking sheet, spreading them in a single layer. Sprinkle with a pinch of salt and set aside to cool.
- In a small bowl, whisk together the garlic, shallots, salt, pepper, maple syrup, mustard and vinegar. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Set aside.
- Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide among individual plates, sprinkle with the cheese and reserved pecans and serve immediately.
Nutrition Facts :
MESCLUN SALAD
Make and share this Mesclun Salad recipe from Food.com.
Provided by mugglenz
Categories Greens
Time 7m
Yield 4 serving(s)
Number Of Ingredients 5
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
Provided by Food Network
Yield 2 servings
Number Of Ingredients 10
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 SALAD
Categories Salad Leafy Green Side No-Cook Quick & Easy Low Cal Vinegar Healthy Lettuce Gourmet
Yield Serves 6
Number Of Ingredients 3
Steps:
- In a salad bowl toss the mesclun well with the oil and drizzle it with the vinegar. Season the salad with salt and pepper and toss it well.
MESCLUN WITH CREAMY LEMON VINAIGRETTE
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 9
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
Mesclun comes from the Provencal mesclumo ("a mixture") and means a selection of wild and cultivated baby greens. The best mesclun will come from your own garden, but mesclun ready to eat is often sold in markets around the country, its content changing with the seasons.
Provided by Martha Stewart
Number Of Ingredients 4
Steps:
- Whisk together oil and vinegar; season to taste. Toss greens with dressing and serve.
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- When ready to serve, put the lettuce in a wide salad bowl. Pour half of the [vinaigrette](https://www.masterclass.com/articles/how-to-make-a-classic-vinaigrette-with-chef-thomas-keller) over the salad leaves and toss gently to coat, using your hands. The leaves should be lightly coated with dressing so they glisten. Taste the salad. If you need to, pour additional dressing over the salad and toss again. Add salt and pepper, if needed. Sprinkle the salad with the petals of the edible flowers, if you have them. Eat immediately.
- Learn how to prepare a beautiful salad in [Alice Waters’s MasterClass](https://www.masterclass.com/classes/alice-waters-teaches-the-art-of-home-cooking).
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- In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Add half of the sliced shallots and fry over moderate heat, stirring a few times, until they are browned and crisp, about 3 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain. Fry the remaining sliced shallots.
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