Seasonal Salad With Herb Vinaigrette Food

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.

HERB VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the oil. Whisk in the herbs. Use immediately or store, covered, in the refrigerator for 2 days.

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.

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 refrigerate 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.

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.