Green Salad With Pickled Shallots Recipes

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GREEN SALAD WITH PICKLED-SHALLOT VINAIGRETTE



Green Salad with Pickled-Shallot Vinaigrette image

A simple leafy green salad is enhanced by thinly sliced carrots and watermelon radishes and finished with a pickled-shallot vinaigrette and edible flowers. It's a bright and easy side dish to serve alongside everything from roast chicken to salmon.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 9

1 large shallot, very thinly sliced (about 1/2 cup)
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
12 cups mixed greens (such as red-leaf, green-leaf, and Little Gem) torn into bite-size pieces
1 cup thinly sliced watermelon radishes (from 3 small)
1 cup thinly sliced carrots (from 2 to 3 small)
Edible nasturtiums (optional)

Steps:

  • Cover shallot with vinegar; let stand 10 minutes. Transfer 2 tablespoons of liquid to a large bowl, then drain. Add mustard to vinegar in bowl; whisk to combine. Season with salt and pepper, then slowly whisk in oil until thick and creamy.
  • Add greens, radishes, carrots, pickled shallot, and nasturtiums to bowl and toss to combine; serve immediately.

GREEN SALAD WITH SHALLOT DRESSING



Green Salad With Shallot Dressing image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Steps:

  • Boil 1/4 cup white wine vinegar, 2 tablespoons water, 1/2 teaspoon sugar, 1/4 teaspoon salt, and pepper to taste. Pour over 1 thinly sliced shallot; cool. Whisk in 1 teaspoon dijon mustard and 1/3 cup olive oil. Toss 10 cups mixed greens with dressing to taste and season with salt and pepper. (Refrigerate leftover dressing for up to 3 days.)

GREEN PANZANELLA WITH PICKLED SHALLOT



Green Panzanella with Pickled Shallot image

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.

Provided by Michael Anthony

Yield Makes 6 servings

Number Of Ingredients 10

1 large shallot, thinly sliced
1/2 cup red wine vinegar
Kosher salt, freshly ground pepper
3 1/2 pounds assorted ripe green heirloom tomatoes (such as Green Zebras), cut into wedges
1/2 cup extra-virgin olive oil
4 cups torn 1 1/2" pieces white country bread, with crusts (about 1/2 of a 1-pound loaf)
2 garlic cloves, lightly crushed
3 tablespoons olive oil
Kosher salt, freshly ground pepper
2 cups arugula, thick stems trimmed

Steps:

  • Combine shallot and vinegar in a small bowl; season with salt and pepper and toss to combine. Let stand 30 minutes.
  • Meanwhile, place tomatoes on a large rimmed baking sheet; season with salt and let stand 15 minutes.
  • Transfer 2 tablespoons vinegar from shallot mixture to a large bowl (reserve remaining vinegar with shallots). Whisking constantly, gradually add oil; whisk until combined. Season dressing with salt, pepper, and more vinegar from shallot mixture, if desired.
  • Add tomatoes and their juices to dressing and gently toss to coat. Let tomato mixture stand at room temperature until tomatoes release more juices and soften slightly, about 1 hour.
  • Meanwhile, preheat oven to 350°F. Combine bread and garlic on a large rimmed baking sheet and drizzle with oil; season with salt and pepper. Squeeze bread pieces lightly with your hands so they will evenly absorb oil and spread out in a single layer.
  • Bake bread pieces, tossing occasionally, until crisp on the outside but still chewy in the center, 10-15 minutes. Let croutons cool slightly, then discard garlic.
  • Add arugula and croutons to bowl with tomato mixture; season with salt and pepper and toss to combine. Drain pickled shallot. Serve panzanella topped with pickled shallot.

FARMERS MARKET GREEN SALAD WITH FRIED SHALLOTS



Farmers Market Green Salad with Fried Shallots image

Categories     Salad     Leafy Green     Appetizer     Fry     Quick & Easy     Summer     Shallot     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

1/2 pound shallots
1 1/2 cups vegetable oil for frying
6 ouncesmizuna and tatsoi (mixed; about 6 cups loosely packed)
1/3 cup radish sprouts
1 tablespoon white-wine vinegar
sea salt to taste

Steps:

  • Cut shallots into 1/8-inch-thick slices. In a heavy 10-inch skillet cook shallots in oil over moderate heat, stirring occasionally, until golden, 15 to 20 minutes. With a slotted spoon transfer shallots to paper towels to drain and season with salt. Reserve 3 tablespoons oil for dressing salad and cool shallots to room temperature. Shallots may be fried 2 days ahead and kept in an airtight container at room temperature.
  • Just before serving, in a large bowl toss together greens, sprouts, reserved oil, vinegar, and sea salt. Sprinkle shallots over salad.

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