Green Salad With Shallot Dressing Recipe 55

MARINATED GREEN BEAN SALAD

Steps:

• Trim the green beans as needed. Set them aside. Prepare a large bowl of ice water and set it aside.
• If you're using a steam basket, choose a pot that will fit the basket. Fill the pot with an inch of water and bring it to a boil or bring a 1/2 inch of water to a boil in a frying pan. Or put the beans in a microwave-safe container with 2 tablespoons of water.
• Put the green beans in a steamer basket over the boiling water (or in the frying pan with the water), cover, and cook until as tender as you like: 3 minutes for crisp-tender green beans and closer to 6 minutes for fully cooked beans. Or microwave in 1-minute intervals until the desired temperature is reached.
• Once the beans are steamed , immediately plunge them in the ice water. Swish the beans around until they're completely cool. Dry them thoroughly. Put the dried green beans in a shallow dish.
• Peel and mince the shallot or onion, vinegar, and salt in a small bowl. Whisk the sugar, mustard, and oil into the shallot mixture. Pour the dressing over the green beans, toss so all the green beans are coated with the dressing, cover the container, and chill at least 1 hour and up to overnight.

GREEN SALAD WITH DRESSING

Steps:

• Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
• Toss together mangoes, romaine, and cucumber with dressing, to taste.

GREEN SALAD WITH SHALLOT DRESSING RECIPE - (5/5)

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 BEAN SALAD WITH CREAMY DRESSING

Steps:

• In a saucepan of boiling water, cook green beans, uncovered, until crisp-tender, 3-5 minutes. Remove beans with a slotted spoon; drop immediately into ice water. Drain and pat dry., Place cucumber, red pepper, onion and beans in a large bowl. Whisk together dressing ingredients; toss with vegetables. Refrigerate, covered, until cold.

GREEN SALAD WITH PICKLED-SHALLOT VINAIGRETTE

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

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.)

55 SALAD DRESSING

Steps:

• In a blender, mix garlic, mustard, vinegar and water until smooth. .
• Add remaining ingredients except oil.
• Process on low speed. Slowly add oil. Blend 10 minutes.

GREEN BEAN SALAD WITH HOT MUSTARD DRESSING

Steps:

• Bring a large pot of salted water to a boil.
• In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
• Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
• Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.

MIXED GREENS WITH SHALLOT VINAIGRETTE

Steps:

• Place shallots, mustard, vinegar, parsley, salt, and pepper in a medium bowl, and whisk to combine. Still whisking, slowly add walnut oil. Just before serving, toss with greens, thyme, and tomatoes.

GREEN SALAD WITH DILL DRESSING

Steps:

• Whisk together first four ingredients; gradually whisk in oils and, if desired, salt until blended. Refrigerate at least 30 minutes., In a large bowl, toss together salad ingredients; refrigerate, covered, until serving. Serve with dressing, stirring to recombine if needed.

MIXED GREEN SALAD WITH STRAWBERRY DRESSING

Steps:

• Mash enough strawberries to measure 1/3 cup. Place remaining strawberries in large bowl. Add greens, cheese, and nuts. Whisk oil, vinegar, and sugar in small bowl to blend. Whisk in mashed strawberries. Season dressing with salt and pepper. Add to salad; toss to coat.

GREEN BEANS WITH SHALLOT DRESSING

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slice on a paper towel-lined plate. Let cool and crumble bacon. Reserve 1 teaspoon of bacon drippings.
• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 3 minutes.
• Whisk together olive oil, Dijon-style mustard, vinegar, bacon drippings, and shallot in a bowl. Toss hot, steamed green beans in a bowl with the dressing and crumbled bacon, and serve.

FRIED SHALLOT CAESAR SALAD

Steps:

• Prepare the shallot aioli: Combine shallots, egg, lemon juice, mustard, fish sauce, Worcestershire sauce and garlic in the bottom of a jar just wide enough to fit the head of an immersion blender (see Tip). Add the neutral oil, pouring it in slowly so that it forms a distinct layer on top of the other ingredients. Place the head of an immersion blender all the way at the bottom of the jar. Turn on the blender and slowly pull it up through the jar so that the oil is slowly incorporated and forms a creamy emulsion.
• Transfer the mixture to a medium bowl. Whisk in the extra-virgin olive oil, then whisk in water as needed until the dressing forms a light, creamy consistency. Season to taste with salt and pepper.
• Prepare the salad: If using homemade shallots, skip to Step 4. If using store-bought shallots, toast the shallots in a large skillet over medium heat until deep caramel brown and aromatic, about 3 minutes. (Alternatively, you can toast the shallots on a sheet tray in an oven or toaster oven at 375 degrees until deep caramel brown, about 6 minutes.) Season generously with salt and transfer to a bowl.
• In a large bowl, toss the lettuce with a few tablespoons of the dressing, half of the fried shallots and the Parmesan until lightly coated. Taste some of it, then add more dressing and season to taste with salt and pepper as desired. Transfer to a serving bowl, sprinkle with remaining fried shallots, grate some more Parmesan on top, garnish with anchovies (if using) and serve. Leftover dressing can be stored in a sealed container in the fridge for up to 2 weeks.

BOSTON LETTUCE SALAD WITH CREAMY ORANGE SHALLOT DRESSING

Steps:

• To prepare dressing: Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.
• To prepare salad: Divide lettuce among 4 plates and scatter carrot and tomatoes on top. Drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. Serve immediately.

FARMERS MARKET GREEN SALAD WITH FRIED SHALLOTS

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.

GREEN BEANS & RADISHES WITH SHALLOT DRESSING

Steps:

• Boil a large pan of water. Tip in the beans and cook for 4-5 mins until just tender. Meanwhile, mix the shallot, mustard, oil and lemon juice with a little salt and pepper. Drain the beans well, then toss with the radishes and dressing. Serve warm.