Southern Mesclun Salad Food

MESCLUN SALAD

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.

SOUTHWEST SALAD

Steps:

• Mix all salad ingredients together in large serving bowl.
• Mix all dressing ingredients together in a cup or small bowl.
• Toss with dressing or serve on the side.
• If preparing ahead of time, wait to add chips so they stay crisp.

MESCLUN SALAD

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.

SOUTHERN MESCLUN SALAD

Steps:

• Remove the tough stems from greens, herbs and flowers and discard. Wash and dry carefully.
• In a serving bowl, combine oil, vinegar, salt and pepper. Add mesclun and toss to coat lightly.

MESCLUN WITH CREAMY LEMON VINAIGRETTE

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

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

Steps:

• Whisk together oil and vinegar; season to taste. Toss greens with dressing and serve.

WARM CHICKEN SALAD ON MESCLUN LETTUCE

Steps:

• Soak the chicken in cold, salted water for 30 minutes to eliminate the"game-y" taste.
• Drain, pat dry, and trim off as much fat as possible.
• Slice the breasts across the grain, cutting the chicken into thin strips.
• In a large glass bowl, stir together the soy sauce, lemon juice, scallions, and sesame oil.
• Add the chicken strips and toss to cover well; cover bowl with plastic wrap and refrigerate at least 1 hour, or as long as 4 hours--the longer it marinates, the better the flavor.
• Drain the chicken, reserving the marinade.
• Heat the vegetable oil in a wok; when it gets quite hot, add the chicken and stir-fry until tender, about 3 minutes.
• Remove the chicken and keep it warm.
• Add the reserved marinade to the wok; if there seems to be a surplus, cook to reduce it a bit.
• Then add the butter gradually, stirring it into the sauce.
• Taste for seasoning; if it seems too bland, add some chopped ginger, more scalions, etc.
• Return the chicken to the wok and cook for 3 minutes to warm it; make sure the chicken is no longer pink in the center.
• Divide the mesclun among 4 plates and spoon the chicken and sauce over the lettuce.
• Serve hot.
• **Fora slightly"heavier" main-dish salad, place a large spoonful of hot white rice over the lettuce; top with the chicken and sauce and serve hot.

MESCLUN SALAD WITH STILTON, GRAPES, AND APPLE

Steps:

• Make vinaigrette: In a large bowl whisk together mustard and vinegar. Add oil in a slow stream, whisking until emulsified. Whisk in tarragon and salt and pepper to taste.
• Preheat oven to 350°F
• In a shallow baking pan toast almonds in middle of oven until pale golden, 6 to 8 minutes, and cool. Add mesclun to vinaigrette and toss to coat well.
• Divide greens and apple slices among 4 plates and top with grapes, cheese, and almonds.