Mesclun With Oranges And Olives Recipes

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MESCLUN SALAD



Mesclun Salad image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 10

2 tablespoons butter
1 dash cayenne pepper
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup halved pecans
1 red bell pepper
2 oranges
1 tablespoon olive oil
Fresh pepper
2 cups mesclun greens

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 WITH CREAMY LEMON VINAIGRETTE



Mesclun with Creamy Lemon Vinaigrette image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 9

8 cups assorted baby greens, such as escarole, radicchio, endive and mache
1 shallot, minced
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1 lemon, zested and juiced
Pinch cayenne pepper
1/3 cup extra-virgin olive oil
1/2 cup sour cream
Salt and pepper

Steps:

  • Combine the baby greens in a salad bowl. In a mini food processor, pulse together the shallot, mustard, vinegar, lemon juice, zest and cayenne. Add the olive oil and pulse again to combine. Add the sour cream and blend for 30 seconds until creamy. Taste and season with salt and pepper. Drizzle over the greens and toss to coat and serve.

ORANGE-MARINATED OLIVES



Orange-Marinated Olives image

Categories     Garlic     Olive     No-Cook     Cocktail Party     Picnic     Vegetarian     Orange     Hot Pepper     Raw     Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 6

1 cup brine-cured olives (such as Kalamata and/or green olives)
1/4 cup fresh orange juice
1/4 cup olive oil
2 tablespoons very thin matchstick-size strips orange peel
2 garlic cloves, very thinly sliced
1/2 teaspoon (or more) dried crushed red pepper

Steps:

  • Mix first 5 ingredients in small bowl. Season to taste with red pepper and salt. Cover and refrigerate overnight. (Can be prepared 4 days ahead. Keep refrigerated.)

HOMEMADE MESCLUN WITH SWEET VINAIGRETTE



Homemade Mesclun With Sweet Vinaigrette image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 10m

Yield 2 servings

Number Of Ingredients 8

4 ounces mesclun
Enough basil to yield 1 tablespoon chopped
Enough chervil to yield 1 tablespoon chopped
Enough fennel tops to yield 1 tablespoon chopped
6 or 8 arugula leaves
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1 teaspoon honey mustard

Steps:

  • Wash and dry mesclun.
  • Wash, dry and chop the basil, chervil and fennel. Wash arugula, and tear leaves into bite-size pieces.
  • Whisk oil, vinegar and mustard in serving bowl; stir in greens, and mix well.

Nutrition Facts : @context http, Calories 36, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 49 milligrams, Sugar 1 gram, TransFat 0 grams

ORANGES WITH OLIVES, PARSLEY, AND PAPRIKA



Oranges with Olives, Parsley, and Paprika image

Nicoise olives add a delicate saltiness that plays well with the natural sweetness of oranges.

Provided by Martha Stewart

Categories     Quick & Easy Recipes

Number Of Ingredients 6

4 navel oranges
1/4 cup Nicoise olives, pitted and halved
1/2 teaspoon paprika
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons finely chopped fresh flat-leaf parsley, plus more leaves for garnish

Steps:

  • Peel oranges: Using a sharp knife, slice off both ends. Carefully slice downward following the curve of the fruit to remove rind and pith. Slice each orange crosswise into about six rounds, arranging them in overlapping rows on a serving plate. Sprinkle with olives.
  • In a small bowl, combine paprika and lemon juice; whisk in oil. Add chopped parsley, and stir to combine. Drizzle dressing over oranges and olives; garnish with parsley leaves, then serve.

Nutrition Facts : Calories 143 g, Fat 9 g, Protein 2 g, Sodium 177 g

ORANGES WITH OLIVES AND PARSLEY



Oranges with Olives and Parsley image

Oranges are the standout in this supremely easy salad, providing hefty amounts of vitamin C and fiber. Olives (and olive oil) add healthful monounsaturated fat.

Yield serves 4

Number Of Ingredients 6

4 navel oranges
1/4 cup Niçoise olives, pitted and halved
1/2 teaspoon paprika
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley, plus whole leaves for garnish

Steps:

  • Using a sharp knife, slice off both ends of each orange. Carefully slice downward following the curve of the fruit to remove rind and bitter white pith. Slice each orange crosswise into about six rounds, then arrange them in overlapping rows on a serving platter. Sprinkle evenly with olives.
  • In a small bowl, combine paprika and lemon juice; whisk in oil until emulsified. Add chopped parsley, and whisk to combine. Drizzle dressing over oranges and olives; garnish with parsley leaves, and serve.
  • (Per Serving)
  • Calories: 113
  • Saturated Fat: .6g
  • Unsaturated Fat: 3.9g
  • Cholesterol: 0mg
  • Carbohydrates: 19g
  • Protein: 1.4g
  • Sodium: 76mg
  • Fiber: 3.5g

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