Herbsaladwithlemonshallotvinaigrette Recipes

SEASONAL SALAD WITH HERB VINAIGRETTE

Steps:

• Measure the vinegar into a small bowl. Crush the garlic clove and add it to the vinegar, along with 1/2 teaspoon salt. After 10 minutes or so, whisk in the olive oil and a little freshly milled pepper. Taste and adjust the seasoning. Make the vinaigrette no more than a couple of hours before serving.
• Pick over the salad greens, discarding any tough outer leaves, or any that are wilted or blemished. (If you are using young head lettuces, trim the root ends with a sharp paring knife to free the leaves.) Fill a large basin with cold water and gently submerge the greens, allowing sand and grit to sink to the bottom. Lift the lettuces from the water and drain them in a colander, then dry them in a salad spinner. Wrap the leaves in clean cotton toweling and refrigerater in an airtight container.
• To serve, put the greens in a wide salad bowl and season with a small pinch of salt. Remove the garlic clove, whisk the vinaigrette, toss the greens lightly with just enough dressing to make the leaves glisten. (Your hands make the best salad-tossing tools.) Serve immediately with garlic toast or croutons.

SIMPLE GREEN SALAD WITH HERB VINAIGRETTE

Steps:

• To make the salad: rinse the lettuce in chilled water. Remove from water, wrap in damp paper towels and refrigerate.
• Marinate the cucumber, celery, squash, carrots, tomatoes, and onions, separately, with the herb vinaigrette. Cover each, and refrigerate for 30 minutes.
• Slice the tortillas into 4-inch long, thin, triangular strips.
• In a large pan, add 1/2-inch of oil and heat. When the oil is hot, fry the tortillas until they are crisp. Remove to a paper towel-lined plate, season, and let cool.
• Place the lettuce in a large bowl. Add the marinated vegetables and toss with some more of the Herbed Vinaigrette. Season with salt and pepper. Top with the crispy tortilla strips.
• To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified.

HERBACEOUS SALAD WITH LEMON VINAIGRETTE

Steps:

• Place zucchini strips in bowl; sprinkle with Diamond Crystal® Kosher Salt. Toss to mix. Let stand 20 minutes.
• Combine olive oil, lemon juice, vinegar, sugar (if using) and garlic in small bowl or small jar with tight-fitting lid. Whisk or shake to blend. Cover and refrigerate.
• Rinse zucchini lightly with cold water; drain well.
• Place zucchini on dish towel or several layers of paper towels. Shake or blot gently to remove excess moisture.
• Place zucchini, parsley and sliced green onions in a bowl; toss gently to mix. Drizzle lightly with vinaigrette (reserving any extra vinaigrette); toss to mix.
• Garnish with lemon zest and additional green onions, if desired.

HERB SALAD WITH LEMON SHALLOT VINAIGRETTE

Steps:

• Toast the pistachio nuts and set aside to cool.
• Prepare the vinaigrette in a small, non-reactive bowl and allow to marinate. Best made at least 1 hour in advance.
• In a large salad bowl, toss the lettuce of your choice with the remaining salad ingredients and 1 tablespoon of the salad dressing.
• Serve the remaining salad dressing on the side.

GREEN SALAD WITH HERB VINAIGRETTE

Steps:

• In a small bowl, whisk the first nine ingredients. Cover and refrigerate for at least 8 hours., Divide the salad greens, tomatoes and mushrooms among eight salad plates. Whisk dressing; drizzle over salads.

HERB-VINAIGRETTE POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Remove potatoes with a slotted spoon; cool. Return water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., Transfer potatoes and asparagus to a large bowl; add radishes, green onions and herbs. In a small bowl, whisk vinaigrette ingredients until blended. Pour over potato mixture; toss gently to coat. Serve at room temperature or chilled. Stir before serving.

STRAWBERRY SALAD WITH SHALLOT-HONEY VINAIGRETTE

Steps:

• Combine the lemon juice, honey, shallot, thyme, salt, and red pepper flakes together in a bowl; vigorously whisk the olive oil and vegetable oil into the lemon juice mixture. Set aside.
• Place a small skillet over medium-high heat; toss the almonds, sugar, and salt together in the hot skillet until the sugar caramelizes on the almonds, 2 to 3 minutes. Remove from heat immediately.
• Place the salad mix in a large bowl. Drizzle the dressing over the salad mix and toss to coat. Top with the almonds and strawberries to serve.

HERB SALAD

Steps:

• In a large bowl, whisk together olive oil and lemon juice until combined; season with salt and pepper. Add parsleys, mint, and lettuce. Toss to combine.

GREEN SALAD WITH MUSTARD-HERB VINAIGRETTE

Steps:

• Whisk together vinegar, mustard, and broth in a large bowl, then add oil in a stream, whisking until emulsified. Season with salt and pepper and whisk in mixed herbs.
• Add lettuce and toss with vinaigrette.

COUNTRY SALAD WITH HERB VINAIGRETTE

Steps:

• Combine salad ingredients in a large bowl and toss.
• Combine vinaigrette ingredients in a cruet and shake well.
• Just before serving, pour vinaigrette over salad, toss and serve.