Salad With Herb Vinagrette Food

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
• Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
• Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
• Drizzle vinaigrette over the vegetable mixture and toss to coat.

HERB VINAIGRETTE

Steps:

• Whisk together the lemon juice, herbs, honey and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper.

GREEN SALAD WITH HERB VINAIGRETTE

Steps:

• In a small bowl, whisk the first nine ingredients. Cover and refrigerate for at least 8 hours., Divide the salad greens, tomatoes and mushrooms among eight salad plates. Whisk dressing; drizzle over salads.

SIMPLE GREEN SALAD WITH HERB VINAIGRETTE

Steps:

• To make the salad: rinse the lettuce in chilled water. Remove from water, wrap in damp paper towels and refrigerate.
• Marinate the cucumber, celery, squash, carrots, tomatoes, and onions, separately, with the herb vinaigrette. Cover each, and refrigerate for 30 minutes.
• Slice the tortillas into 4-inch long, thin, triangular strips.
• In a large pan, add 1/2-inch of oil and heat. When the oil is hot, fry the tortillas until they are crisp. Remove to a paper towel-lined plate, season, and let cool.
• Place the lettuce in a large bowl. Add the marinated vegetables and toss with some more of the Herbed Vinaigrette. Season with salt and pepper. Top with the crispy tortilla strips.
• To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified.

SEASONAL SALAD WITH HERB VINAIGRETTE

Steps:

• Measure the vinegar into a small bowl. Crush the garlic clove and add it to the vinegar, along with 1/2 teaspoon salt. After 10 minutes or so, whisk in the olive oil and a little freshly milled pepper. Taste and adjust the seasoning. Make the vinaigrette no more than a couple of hours before serving.
• Pick over the salad greens, discarding any tough outer leaves, or any that are wilted or blemished. (If you are using young head lettuces, trim the root ends with a sharp paring knife to free the leaves.) Fill a large basin with cold water and gently submerge the greens, allowing sand and grit to sink to the bottom. Lift the lettuces from the water and drain them in a colander, then dry them in a salad spinner. Wrap the leaves in clean cotton toweling and refrigerater in an airtight container.
• To serve, put the greens in a wide salad bowl and season with a small pinch of salt. Remove the garlic clove, whisk the vinaigrette, toss the greens lightly with just enough dressing to make the leaves glisten. (Your hands make the best salad-tossing tools.) Serve immediately with garlic toast or croutons.

HERB SALAD

Steps:

• In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
• In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

BEET AND ENDIVE SALAD WITH GARLIC AND HERB VINAIGRETTE

Steps:

• Preheat the oven to 375 degrees F.
• Place a large sheet of aluminum foil on a baking sheet. Place the beets on top, drizzle with the olive oil and sprinkle with salt, then fold the long and short edges of the aluminum foil up to the middle and roll together, making a packet with the beets inside. Put in the oven and roast until fork-tender, about 1 1/2 hours. (Can be done a day or two ahead of time.) Allow to cool, then slip the skins from the beets, trim the ends, and cut into 1/2-inch cubes. Set aside.
• Quarter the endives lengthwise, then slice crosswise into 1/2-inch thick moons. Combine the beets and endive in a salad bowl and toss with the vinaigrette. Season with additional salt and pepper, if necessary. Serve immediately.
• In a small glass bowl, melt the salt in the vinegar, then add the pepper, shallot, garlic, mustard, and herbs and combine well. Whisk in the olive oil in slow, steady stream until the dressing is thickened. Alternately, place all ingredients in a glass jar, close the lid, and shake vigorously.

TOMATO, AVOCADO, AND RED ONION SALAD WITH HERB VINAIGRETTE

Steps:

• Place vinegar in a small bowl. Gradually whisk in the oil in a thin stream. Stir in the chives, parsley, salt, and pepper.
• Arrange the tomatoes, onion, and avocado in an overlapping pattern on serving plate. Pour dressing on top.

BROCCOLI SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Place prepared broccoli in bowl or pan and pour enough boiling water over it to almost cover. When broccoli turns bright green, drain and rinse in cold water. Set aside to drain.
• Prepare all other vegetables and place in medium bowl. Add broccoli. Reserve cheese for serving.
• In blender, put the vinegar, garlic, herbs and seasonings. Blend until smooth.
• Add oil and blend quickly.
• Pour over vegetables and stir. Cover and refrigerate. Stir again in about an hour.
• Store overnight to serve the next day. Take out of refrigerator about 1/2 hour before serving, adding the shaved cheese. Stir and serve.

COUNTRY SALAD WITH HERB VINAIGRETTE

Steps:

• Combine salad ingredients in a large bowl and toss.
• Combine vinaigrette ingredients in a cruet and shake well.
• Just before serving, pour vinaigrette over salad, toss and serve.

VERY GREEN SALAD WITH HERB VINAIGRETTE

Steps:

• Mince the garlic and shallot in a food processor. Scrape down sides and the add parsley, tarragon, basil and rosemary. Pulse to chop.
• Add the vinegar, agave nectar, salt, pepper, mustard, and 1 tbls. water. Pulse again. With the machine running, slowly pour in the oil in a thin stream.
• Place the cucumber, lettuce, onion, and kohlrabi in a large bowl. Drizzle with vinaigrette and toss to coat. Enjoy!