Mixed Greens With Shallot Vinaigrette Food

GREEN SALAD WITH PICKLED-SHALLOT VINAIGRETTE

Steps:

• Cover shallot with vinegar; let stand 10 minutes. Transfer 2 tablespoons of liquid to a large bowl, then drain. Add mustard to vinegar in bowl; whisk to combine. Season with salt and pepper, then slowly whisk in oil until thick and creamy.
• Add greens, radishes, carrots, pickled shallot, and nasturtiums to bowl and toss to combine; serve immediately.

BABY LETTUCES WITH SHALLOT VINAIGRETTE

Steps:

• In a small bowl, whisk together the olive oil, sherry vinegar, Dijon and shallot. Season with the salt.
• Pile the baby lettuce leaves on a platter and drizzle with the dressing. Sprinkle with the Parmesan shavings and serve.

SHALLOT VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

MIXED GREEN SALAD WITH SHERRY VINAIGRETTE

Steps:

• Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
• Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.

MIXED GREENS WITH SHALLOT VINAIGRETTE

Steps:

• Make the shallot vinaigrette: Combine the shallots, lemon juice, vinegar, lemon zest, mustard, olive oil, parsley, salt, and pepper in a jar with a lid and shake vigorously.
• Make the salad: Arrange the greens in a large bowl and toss with the vinaigrette. Serve immediately.

MIXED GREEN SALAD WITH WHOLE CITRUS VINAIGRETTE

Steps:

• Juice the lemons, orange, and shallot in a juice extractor. Put the juices in a bowl and whisk in the olive oil in a slow stream to form an emulsion. Season with the salt and pepper. Taste and adjust the seasoning. Whisk again, cover, and refrigerate for up to 3 days. You should have about 2 cups.
• Just before serving, place the greens in a salad bowl, add about 1/2 cup vinaigrette, and toss well. Add more to taste and adjust the seasoning. Finish the salad with a sprinkling of cocoa nibs to taste.
• Variation for Blender: Use 3 lemons, 2 small oranges, 1 shallot, 1 teaspoon gray salt, 1/2 teaspoon pepper, and 1 1/2 cups pure olive oil. Cut off and discard the stem ends of 2 lemons and 1 orange. Cut into quarters, cut out the core, and remove seed. Place in a blender. Squeeze the juice from the remaining lemon and orange; add to the blender with the shallot, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little hot water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again. Makes about 3 cups.

MIXED GREENS SALAD WITH BROWN BUTTER VINAIGRETTE

Steps:

• Place butter in a medium saucepan over medium-high heat. When the butter turns light brown in color, add shallots and stir for 10 seconds then season with salt and pepper. Add the sherry vinegar. Remove from heat, place in blender. Turn blender on high; slowly drizzle in olive oil to create an emulsion. Once all the olive oil is added, turn blender off. Taste for seasoning; adjust with salt and pepper, if needed. Add thyme and Italian parsley to blender, quickly pulse to incorporate.
• In a large bowl, toss salad greens with vinaigrette and serve immediately.

MIXED GREENS WITH LEMON CHAMPAGNE VINAIGRETTE

Steps:

• In a small bowl, whisk vinegar, lemon juice, mustard and shallot. Gradually whisk in oil., In a large bowl, combine lettuce, spinach and arugula. Pour vinaigrette over salad; toss to coat. Top with walnuts and pomegranate seeds. Serve immediately.

MIXED GREENS WITH TARRAGON VINAIGRETTE

Steps:

• In a large bowl whisk together the mustard, the shallot, the vinegar, the tarragon, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the greens and toss the salad well.

MIXED GREENS WITH RASPBERRY VINAIGRETTE

Steps:

• Blend vinegar and shallots in blender or processor. With machine running, gradually add oil. Season with salt and pepper.
• Combine romaine, radicchio and endive in large bowl. Toss with enough vinaigrette to coat.

MIXED GREENS WITH SHALLOT VINAIGRETTE

Steps:

• Place shallots, mustard, vinegar, parsley, salt, and pepper in a medium bowl, and whisk to combine. Still whisking, slowly add walnut oil. Just before serving, toss with greens, thyme, and tomatoes.

HERB SALAD WITH LEMON SHALLOT VINAIGRETTE

Steps:

• Toast the pistachio nuts and set aside to cool.
• Prepare the vinaigrette in a small, non-reactive bowl and allow to marinate. Best made at least 1 hour in advance.
• In a large salad bowl, toss the lettuce of your choice with the remaining salad ingredients and 1 tablespoon of the salad dressing.
• Serve the remaining salad dressing on the side.