Mesclun Salad With Shallots And Blue Cheese Recipes

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MESCLUN SALAD WITH SHALLOTS AND BLUE CHEESE



Mesclun Salad with Shallots and Blue Cheese image

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

1 pound shallots (about 10), peeled and quartered lengthwise
3 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
10 ounces mesclun or mixed greens
1 cup crumbled Gorgonzola cheese (4 ounces)
1/2 cup blanched hazelnuts

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



Mesclun Salad image

Provided by Marian Burros

Categories     salads and dressings

Time 5m

Yield 2 servings

Number Of Ingredients 4

4 ounces mesclun or other assorted greens
1 teaspoon lemon juice
1 teaspoon red wine vinegar
2 teaspoons olive oil

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 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.

MESCLUN AND RADICCHIO SALAD WITH SHALLOT VINAIGRETTE



Mesclun and Radicchio Salad with Shallot Vinaigrette image

Categories     Salad     Leafy Green     Appetizer     No-Cook     Spring     Shallot     Parsley     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 9

1/4 cup balsamic vinegar
1 tablespoon chopped shallot
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 heads radicchio (about 1 1/4 pounds)
1 pound mesclun* (mixed baby lettuces; about 4 quarts loosely packed)
1 cup packed fresh flat-leafed parsley leaves
*available at specialty produce markets and many supermarkets

Steps:

  • In a small bowl whisk together vinegar, shallot, honey, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified. Vinaigrette may be made 1 week ahead and chilled, covered. Bring vinaigrette to room temperature before using.
  • Trim radicchio and tear into bite-size pieces. In a large bowl toss together radicchio, mesclun, and parsley.
  • Just before serving, drizzle vinaigrette over salad and toss well with salt and pepper to taste.

MESCLUN SALAD W/ PECANS, BLUE CHEESE & CRANBERRY VINAIGRETTE



Mesclun Salad W/ Pecans, Blue Cheese & Cranberry Vinaigrette image

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

3 tablespoons red wine vinegar
1/3 cup olive oil
1/4 cup craisins
1 tablespoon Dijon mustard
1/2 teaspoon garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons water
1 cup pecan halves
14 ounces mesclun
1 small red onion, sliced thinly
4 ounces blue cheese
1/2 cup craisins

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



Mesclun Salad image

Make and share this Mesclun Salad recipe from Food.com.

Provided by mugglenz

Categories     Greens

Time 7m

Yield 4 serving(s)

Number Of Ingredients 5

150 g mesclun
1/2 red capsicum
1 carrot
1 spring onion
2 tomatoes

Steps:

  • Wash and drain salad leaves.
  • Finely slice red capsicum.
  • Shaved carrot.
  • Chop spring onion.
  • Cut tomatoes into wedges.
  • Toss all ingredients with the salad leaves in a bowl.

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