Tylers Taproom Spicy Mustard Vinaigrette Food

MIXED BABY GREENS WITH MUSTARD VINAIGRETTE

Mixed Baby Greens With Mustard Vinaigrette image

Provided by Tyler Florence

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1/2 small shallot, chopped
1 tablespoon dry mustard
3 tablespoon red wine vinegar
Salt and pepper
2/3 cup extra-virgin olive oil
1 pound mixed baby greens, rinsed and spun dry

Steps:

In a bowl, combine the shallot, mustard, vinegar and season with salt and pepper. While whisking, drizzle in the olive oil.
Pour vinaigrette over the greens, tosses and serve immediately.

MUSTARD VINAIGRETTE

Mustard Vinaigrette image

A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It's also great with cooked vegetables like beets or broccoli and with grain salads.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, condiments

Time 40m

Yield About 2/3 cup

Number Of Ingredients 7

Ingredients

1 rounded tablespoon Dijon mustard
1 1/2 tablespoons red wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
Salt
freshly ground pepper
1/2 cup extra virgin olive oil, or use half olive oil and half canola or grapeseed oil
1 small garlic clove

Steps:

In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 71 milligrams, Sugar 0 grams, TransFat 0 grams

TYLER'S TAPROOM CREAMY POMEGRANATE DRESSING

Tyler's Taproom Creamy Pomegranate Dressing image

This recipe was published in the "Specialty of the House" column of the Raleigh News and Observer. The dressing is served on a wild arugula salad with red onions, dates, and asiago cheese at Tyler's Taproom in Durham, NC.

Provided by SweetPeaNC

Categories Salad Dressings

Time 5m

Yield 2 1/2 cups, 10 serving(s)

Number Of Ingredients 3

Ingredients

2 cups mayonnaise
6 tablespoons pomegranate syrup
1 teaspoon tarragon

Steps:

Whisk mayonnaise, pomegranate syrup, and tarragon together until thoroughly combined.
Store in a covered container in the refrigerator.

Nutrition Facts : Calories 183.8, Fat 15.7, SaturatedFat 2.3, Cholesterol 12.2, Sodium 334.3, Carbohydrate 11.3, Sugar 3, Protein 0.5

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