Green Salad With Shallot Dressing Recipes

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



Green Salad with Shallot Dressing Recipe - (5/5) image

Provided by á-175897

Number Of Ingredients 8

1/4 cup white wine vinegar
2 tablespoons water
1/2 teaspoon sugar
1/4 teaspoon salt and pepper
1 thinly sliced shallot
1 teaspoon dijon mustard
1/3 cup olive oil
10 cups mixed greens

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.)

MIXED GREENS WITH SHALLOT VINAIGRETTE



Mixed Greens with Shallot Vinaigrette image

This simple salad highlights the freshness of the vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1 shallot, finely chopped
1 teaspoon Dijon mustard
2 tablespoons sherry vinegar
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons walnut oil
2 heads red oakleaf lettuce, cores removed, torn into pieces
1 head butterhead lettuce, core removed, torn into pieces
2 tablespoons fresh thyme, leaves
2 cups (1 pint) cherry tomatoes, halved

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 DRESSING



Green Salad with Dressing image

Provided by Sandra Lee

Categories     appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 9

1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon red-wine vinegar
1 teaspoon minced garlic
1/4 cup olive oil
Salt and freshly ground black pepper
2 cups cubed mango, frozen/defrosted or jarred
1 head romaine (about 1 1/2-pounds), chopped
1/2 seedless cucumber, cubed

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



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 GODDESS DRESSING



Green Goddess Dressing image

Green goddess has been around for about a hundred years, but it's arguably more popular now than it has ever been: Restaurants are drizzling the dressing on anything and everything, and Trader Joe's fans love it so much, the grocery chain now sells a seasoning mix, dip and even a green goddess - flavored gouda. TikTokers have had their way with green goddess too: The founder of Baked by Melissa, Melissa Ben-Ishay, posted a green goddess chopped salad that has racked up 21 million views and counting. These days, the name green goddess can apply to any variety of herby salad dressing, but the original recipe - invented at San Francisco's Palace Hotel in 1923 - included chives, anchovies, scallions and parsley. Here's our take on the dressing.

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Yield about 1 1/2 cups of dressing

Number Of Ingredients 16

1 1/4 cups packed fresh watercress (or baby spinach)
3/4 cup packed fresh parsley
1/4 cup roughly chopped fresh chervil (or more parsley)
1/4 cup roughly chopped fresh tarragon
3 tablespoons roughly chopped fresh chives
2 teaspoons capers
2 anchovy fillets
1 small clove garlic
1/2 small shallot
Pinch of sugar
2 tablespoons fresh lemon juice
4 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 cup mayonnaise
Kosher salt and freshly ground pepper

Steps:

  • Combine the watercress, parsley, chervil, tarragon, chives, capers, anchovies, garlic, shallot and sugar in a blender or food processor.
  • Add the lemon juice, vinegar, mustard, Worcestershire sauce and mayonnaise and puree until pale green and very smooth. Season with salt and pepper as needed.

MESCLUN SALAD WITH SHALLOT VINAIGRETTE



Mesclun Salad with Shallot Vinaigrette image

Categories     Salad     Leafy Green     Side     No-Cook     Quick & Easy     Salad Dressing     Vinegar     Healthy     Shallot     Lettuce     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

1/4 cup finely chopped shallot
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil (preferably French) or safflower oil
1 pound mesclun (mixed baby salad greens)

Steps:

  • Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.

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.

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.

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