MESCLUN SALAD
Provided by Food Network
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans. Cook this slowly over a very low flame, taking care to stir carefully and occasionally. The sugar will burn easily if the flame is too hot. On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges. Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil. Toss the salad greens in this and then place on a salad plate. Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves. Allow the pecans to cool before eating.
MESCLUN SALAD WITH BANON CHEESE
Traditionally made from cow's or goat's milk and wrapped in chestnut leaves, Banon cheese is named after the town in northern Provence from which it hails. When the leaves are green, the cheese is fresh, mild, and sweet; when the leaves are brown, it is ripe and soft. Either way, it's a great complement to classic mesclun greens. In the spirit of Provence, we encourage you to bypass the ready-made mesclun mix and create your own blend of peppery, sweet, and tender baby lettuces from the array that you can find at the farmers market.
Time 15m
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Whisk together vinegar, salt, and pepper in a bowl until salt is dissolved, then add oil, whisking until emulsified.
- Just before serving, toss lettuces with just enough vinaigrette to coat, then divide among plates. Halve cheeses and serve 1 half with each salad.
MESCLUN SALAD WITH SHALLOTS AND BLUE CHEESE
The shallots and blue cheese give this mesclun salad a festive touch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. On a large rimmed baking sheet, toss shallots with 1 tablespoon oil; season with salt and pepper. Roast, tossing occasionally, until browned and tender, 25 to 30 minutes. Let cool slightly; set aside. In a large serving bowl, whisk together remaining 2 tablespoons oil, vinegar, and Dijon; season dressing with salt and pepper.
- Just before serving, add greens and shallots to dressing; toss, and top with cheese and hazelnuts.
Nutrition Facts : Calories 197 g, Fat 14 g, Fiber 2 g, Protein 6 g
MESCLUN SALAD W/ PECANS, BLUE CHEESE & CRANBERRY VINAIGRETTE
A nice salad with the creamy & tangy taste of blue cheese bits mixed with sweet cranberries, lending some texture from the pecans.
Provided by Gillian Spence
Categories Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a blender, process ingredients from vinegar to water until cranberries are finely chopped.
- Spread pecans in a cookie sheet; bake at 350 stirring twice for 6 to 8 minutes; cool then chop.
- Just before serving, toss all ingredients except dressing in a large salad bowl to mix.
- Add dressing and toss until evenly coated.
- Serve topped with several Craisins.
Nutrition Facts : Calories 510.4, Fat 44.4, SaturatedFat 9.3, Cholesterol 21.3, Sodium 730, Carbohydrate 25, Fiber 4.1, Sugar 16.6, Protein 8.7
MESCLUN SALAD
Provided by Marian Burros
Categories salads and dressings
Time 5m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Wash and dry mesclun.
- Whisk the lemon juice, vinegar and oil and mix with greens.
Nutrition Facts : @context http, Calories 49, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 16 milligrams, Sugar 1 gram
MESCLUN SALAD WITH BALSAMIC DRESSING
Make and share this Mesclun Salad With Balsamic Dressing recipe from Food.com.
Provided by NRG Tribe
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dressing:.
- Mix mustard and vinegar in a bowl.
- Add olive oil in a thin stream, whisking the whole time with a fork.
- Add flax oil and serve immediately or store in the refrigerator.
- Mix greens and pine nuts and dressing.
- Garnish with sliced blue cheese.
Nutrition Facts : Calories 323.6, Fat 34.8, SaturatedFat 6.8, Cholesterol 10.6, Sodium 212.3, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 3.4
MESCLUN SALAD WITH GOAT CHEESE-STUFFED FIGS WRAPPED IN BACON
Categories Salad Leafy Green Broil Goat Cheese Fig Bacon Summer Gourmet
Yield Makes 4 first-course servings
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Cook bacon in a large heavy skillet over moderate heat, turning occasionally, until most of fat is rendered but bacon is still pliable, about 10 minutes. Transfer to paper towels to drain.
- Remove 1 scoop of flesh from each fig half with small end of a melon-ball cutter and discard. Scoop cheese with same end of melon-ball cutter and just fill each fig half. Press fig halves together to form whole figs.
- Stir together brown sugar, cumin, and salt, then rub onto 1 side of each bacon slice. Wrap 1 bacon slice, sugared side out, around each fig and secure with a toothpick.
- Broil figs, bacon sides up, on rack of a broiler pan about 3 inches from heat, turning them frequently, until bacon is browned, about 2 minutes. Cool slightly, then discard toothpicks.
- Toss mesclun with lemon juice and salt and pepper to taste, then gently toss with oil. Serve figs with salad.
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