FRENCH FRIES WITH MUSTARD VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss half a 28-ounce bag frozen crinkle-cut fries with 1 tablespoon olive oil and 1/4 teaspoon each kosher salt, pepper and dried dill. Spread on a baking sheet and bake at 425˚ until crisp, 30 minutes. Meanwhile, toss 1/4 cup thinly sliced red onion with 2 tablespoons white wine vinegar and 1 tablespoon whole-grain mustard in a large bowl; let stand 15 minutes. Whisk in 3 tablespoons olive oil. Add the warm fries and 2 tablespoons each chopped fresh dill and parsley; toss.
MUSTARD VINAIGRETTE
This spicy honey-mustard dressing is an easy and versatile dressing for almost any salad!
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.
Nutrition Facts : Calories 168.4 calories, Carbohydrate 1.9 g, Fat 18.2 g, SaturatedFat 2.8 g, Sodium 421 mg, Sugar 1.4 g
DIJON MUSTARD VINAIGRETTE
-Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together first four ingredients. Slowly add olive oil while whisking constantly.
Nutrition Facts : Calories 189 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
CLASSIC FRENCH VINAIGRETTE
Simple, bright flavors are the hallmark of this vinaigrette. Toss it with tender, leafy greens and serve as a light side salad.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Number Of Ingredients 7
Steps:
- Combine in a large bowl or jar the shallot, Dijon mustard, salt, lemon juice, and red-wine vinegar. Whisk together to combine well. Slowly whisk in 1/2 cup extra-virgin olive oil. Season with salt and pepper to taste.
- Store jar in refrigerator if making ahead and shake well before using.
- Serve with 2 large heads Bibb, butter, or romaine lettuce that has been washed and dried well. Tear lettuce leaves into bite-size pieces and toss with dressing.
MUSTARD VINAIGRETTE
Provided by Food Network
Number Of Ingredients 5
Steps:
- Combine all ingredients.
BASIC VINAIGRETTE WITH MUSTARD
Provided by Mark Bittman
Categories easy, condiments
Time 5m
Yield about 3/4 cup
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 72 milligrams, Sugar 0 grams, TransFat 0 grams
FAVORITE MUSTARD VINAIGRETTE FROM PIERRE FRANEY
Make and share this Favorite Mustard Vinaigrette from Pierre Franey recipe from Food.com.
Provided by sugarpea
Categories Salad Dressings
Time 5m
Yield 3/4 cup salad dressing, 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients and whisk until emulsified.
Nutrition Facts : Calories 80.1, Fat 9, SaturatedFat 1.2, Sodium 0.3
BASIC FRENCH VINAIGRETTE
Provided by Kemp Minifie
Categories No-Cook Vegetarian Quick & Easy Salad Dressing Vegan Shallot
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
FRENCH POTATO SALAD WITH MUSTARD VINAIGRETTE
Make and share this French Potato Salad With Mustard Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- To make the vinaigrette: whisk together all the vinaigrette ingredients in a small bowl; set aside.
- To make the Dijon-basil mayonnaise: whisk together all the ingredients until well blended; cover and refrigerate until set to use.
- To make the salad: Bring the water to a boil in a saucepan; add in salt and lower heat to medium.
- Add in potaotes and cook, covered, about 20 minutes or until tender.
- Cool under running water and drain.
- Cut into bite-sized pieces.
- Add potatoes, green onions, and parsley in a bowl.
- Add in the vinaigrette; toss lightly.
- Cover and refrigerate 6-8 hours.
- Serve with Dijon-Basil Mayonnaise--top the salad with a dollop.
Nutrition Facts : Calories 470, Fat 23.7, SaturatedFat 3.2, Cholesterol 4.1, Sodium 476.4, Carbohydrate 58.3, Fiber 6.4, Sugar 6, Protein 7.8
BASIC FRENCH VINAIGRETTE
Categories Condiment/Spread Mustard No-Cook Quick & Easy Low/No Sugar Wheat/Gluten-Free Salad Dressing Vinegar Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 3
Steps:
- In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.
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