Green Salad With Radishes And Manchego Recipes

GREEN SALAD WITH RADISHES AND CREAMY MUSTARD DRESSING

Green Salad with Radishes and Creamy Mustard Dressing image

Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.

Provided by Cal Peternell, Chez Panisse Restaurant and Café

Categories Salad Leafy Green Mustard Appetizer Side Vegetarian Quick & Easy Lunch Salad Dressing Radish Healthy Low Cholesterol Anniversary Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6-8

Number Of Ingredients 11

Ingredients

For the dressing:
3 large eggs
2 teaspoons Dijon mustard
2 teaspoons red-wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3/4 cup extra-virgin olive oil
For the salad:
8 cups small whole leaves of romaine, little gems, or iceberg lettuce (or, for the bitter tolerant/enthusiast, escarole, radicchio or frisée), washed and spun dry
6 red radishes (or 2 peeled watermelon radishes), rinsed and thinly sliced

Steps:

For the dressing:
In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer). While the eggs cook, set up a bowl of ice water in the sink; transfer the just boiled eggs to the ice bath.
Allow the eggs to cool in ice water, then peel them and separate the yolks from the whites. Reserve the whites for another use and push the yolks through a a sieve or a "spider" spatula into a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste.
For the salad:
Put the lettuces and radishes in a salad bowl and spoon over most of the dressing. Season with a sprinkle of salt and freshly cracked black pepper. Gently but thoroughly toss the salad with your hands to coat the leaves well. Taste a leaf and add more dressing, lemon, salt, or pepper as needed. Serve immediately.

SPICY GREEN SALAD WITH MANCHEGO AND PEARS

Spicy Green Salad with Manchego and Pears image

Provided by Ruth Cousineau

Categories Salad Cheese Leafy Green Vegetarian Quick & Easy Lunch Pear Fall Winter Seed Gourmet

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

1/3 cup green (hulled) pumpkin seeds (pepitas; not toasted)
1/3 cup plus 1 tablespoon olive oil, divided
3 tablespoons Sherry vinegar
1 teaspoon mild honey
1 teaspoon grainy mustard
4 cups packed spicy salad greens, such as radish greens, watercress, and/or arugula, tough stems discarded
4 cups packed frisée (French curly endive), torn into bite-size pieces
1 (1/2-pound) piece Manchego cheese, rind removed and cheese shaved into 32 thin slices (preferably with a cheese plane)
8 small red or yellow Bartlett pears (preferably with stems)

Steps:

Cook seeds in 1 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until puffed and beginning to brown, about 4 minutes. Transfer with a slotted spoon to paper towels and reserve oil. Season seeds with salt and pepper.
Whisk together vinegar, honey, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add remaining 1/3 cup olive oil and reserved oil from skillet in a slow stream, whisking until emulsified.
Divide greens and cheese among salad plates. Cut off 2 opposite sides of each pear (reserve for another use), leaving a 1/2-inch-thick lengthwise center slice with stem and core. Arrange a pear slice on each plate and drizzle dressing over salads. Sprinkle with seeds.

GREEN SALAD WITH RADISHES AND MANCHEGO

Green Salad with Radishes and Manchego image

A modern dinner party needs a traditional twist. Serve this palate-cleansing salad after the main course.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 9

Ingredients

10 cups mixed small lettuce greens, such as Bibb, oak leaf, frisee, baby spinach, and red leaf (about 10 ounces total)
4 radishes, ends trimmed
2 ounces shaved manchego cheese
2 tablespoons minced shallots
2 tablespoons sherry wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil

Steps:

Wash and dry greens. Thinly slice radishes and combine with greens and manchego shavings. Cover with a damp paper towel and refrigerate.
In a small bowl, whisk shallots, vinegar, mustard, salt, and pepper. Slowly drizzle in olive oil until combined.
When you're ready to serve, toss the salad with the vinaigrette.

SUMMER SQUASH SALAD WITH RADISHES & MANCHEGO

Summer Squash Salad with Radishes & Manchego image

I came up with this recipe while walking through the farmer's market and looking at all of the colorful summer squash. It's a light complement to your meal.

Provided by Seamus Mullen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 clove garlic
1 tablespoon honey
2 tablespoons champagne vinegar, white wine vinegar
2 lemons, juiced and zested
1/2 cup extra-virgin olive oil, plus additional for drizzling
1 shallot
2 zucchini or yellow squash, about 4 cups sliced
1/2 pound mixed heirloom summer squash, patty pan, Mexican calabacita or whatever's available at your local farmer's market
1 bunch of mixed radishes
Coarse kosher salt
Freshly ground black pepper
1 dried hot chile
1/3 cup Basil leaves, torn into small pieces
1/3 cup mint leaves, torn into small pieces
2/3 cup Manchego cheese, finely grated
1 tablespoon fresh horseradish, finely grated

Steps:

Start by crushing and roughly chopping the garlic clove. Add it to the mixing bowl. Add the honey, vinegar and lemon zest and juice. Use the immersion blender (or a conventional blender) to blend and emulsify the dressing in the bowl. With the motor running, slowly drizzle in the olive oil.
Trim and slice the shallot on a Japanese mandoline. Add to the mixing bowl. Trim and slice the summer squash, mixed baby squash and radishes, and add everything to the mixing bowl. Gently toss the sliced veggies with the dressing. Season with salt.
Coarsely tear and add the hot chile and fresh herbs to the salad. Plate the salad on a wide platter. Garnish with the grated cheese, fresh horseradish and a little extra drizzle of olive oil. Serve immediately.

SALAD WITH RADISH AND GREEN ONIONS

Salad With Radish and Green Onions image

Small red mild radish are a favorite salad ingredient with many Germans. One of the many salad variations we usually eat. We prefer the mild nutty flavor of a medium-priced walnut oil to the fruity flavor of olive oil, the grainy texture of the country-style mustard and some tang from the vinegar, but feel free to use what you like best. I often sub the onions with 1 tablespoon chives.

Provided by Inge 1505

Categories Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

10 -12 cups salad greens, torn into bite-sized pieces (we like romaine)
3/4 cup red radish, cut into 1/16 inch slices
1/4 cup green onion, cut into 1/8 inch slices
1 tablespoon cider vinegar
1 1/2 tablespoons apple juice (100% juice)
1 teaspoon country-style dijon mustard
1 pinch salt
1 pinch pepper
3 tablespoons walnut oil
1 pinch sugar (optional)

Steps:

Put salad greens in a large bowl. Arrange radish and onions on top.
For the dressing mix all ingredients except oil in a small bowl until blended.Stirring constantly with a fork or small whisker add oil gradually until emulsified. Taste. If too sour add a little sugar.
Pour dressing over salad and toss well.
Note: Country-style mustard gets hotter when you prepare the dressing in advance. If you do so, you should consider reducing the amount of mustard used.

Nutrition Facts : Calories 167.8, Fat 13, SaturatedFat 1.1, Sodium 805.6, Carbohydrate 10.4, Fiber 4.9, Sugar 3, Protein 5.4

GREEN SALAD WITH GARDEN CRESS

Green Salad with Garden Cress image

Spruce up a simple green salad with garden cress and horseradish. You can use homemade or store-bought vinaigrette.

Provided by Marianne

Categories Green Salads

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

½ cup vinaigrette dressing, or to taste
1 teaspoon prepared horseradish, or to taste
1 head green lettuce, torn into bite-sized pieces
1 small onion, finely sliced
¼ cup garden cress, or more to taste

Steps:

Stir together vinaigrette and horseradish in a salad bowl. Add lettuce leaves, onion, and garden cress. Mix to combine.

Nutrition Facts : Calories 64.7 calories, Carbohydrate 14.4 g, Fat 0.2 g, Fiber 1.9 g, Protein 1.5 g, Sodium 507.3 mg, Sugar 11.8 g

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