Edamame With Mustard Vinaigrette Recipes

MUSTARD VINAIGRETTE

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.

MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.

ENDIVE AND ESCAROLE SALAD WITH MUSTARD-ORANGE VINAIGRETTE

Steps:

• Grate 1 teaspoon zest from 1 orange and reserve.
• Cut peel, including white pith, from oranges with a sharp knife. Cut segments free from membranes into a bowl. Squeeze 1 tablespoon juice from membranes into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper until emulsified.
• Add escarole, endive, and orange segments to vinaigrette and gently toss.

PERFECT MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk mustard and vinegar together. Slowly add oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulsified. Add the salt and pepper; season with additional salt and pepper if desired.

BASIC VINAIGRETTE WITH MUSTARD

Steps:

• Combine all ingredients but the shallot in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add more vinegar a teaspoon or two at a time, until the balance tastes right.
• Add the shallot, and turn the machine on and off a few times until the shallot is minced within the dressing. Taste, adjust seasoning and serve. This is best made fresh but will keep a few days refrigerated; bring back to room temperature and whisk briefly before using.

EDAMAME WITH MUSTARD VINAIGRETTE

Steps:

• Combine first 3 ingredients in a large bowl, stirring with a whisk.
• Add oil, whisking until well blended.
• Cook edamame in boiling water for 4 minutes.
• Add onion and celery and cook an additional 1 minute.
• Drain well.
• Add edamame mixture to vinaigrette; toss well to coat.
• Stir in parsley.
• Chill at least 1 hour and serve.

EDAMAME WITH MUSTARD VINAIGRETTE

Steps:

• Combine first three ingredients, stir with whisk and whisk in oil slowly.
• Cook edamame in boiling water about 4 minutes. Add onion and celery. Cook 1 more minute. Drain well.
• Add mixture to vinaigrette and mix well. Stir in parsley then chill for 1 hour before serving.

GARLIC MUSTARD VINAIGRETTE

Steps:

• In a small bowl, mix the sugar, salt, red wine vinegar, Dijon mustard, and olive oil until thoroughly mixed and the sugar and salt have dissolved; stir in the garlic.

EDAMAME WITH MUSTARD VINAIGRETTE

Steps:

• Combine first 3 ingredients in a large bowl, stirring with a whisk. Add oil, stirring with a whisk until well combined.
• Cook edamame in boiling water 4 minutes. Add onion and celery; cook 1 minute. Drain well.
• Add edamame mixture to vinaigrette; toss well to coat. Stir in parsley. Chill 1 hour.