Mixed Green Salad With Tarragon Vinaigrette Recipes

MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE RECIPE:

Steps:

• In a small bowl, whisk together the vinegar, shallot, mustard, salt, and pepper. Then add the olive oil in a slow stream, whisking until emulsified. Whisk in tarragon.
• In a large salad bowl, toss the frisee, Boston lettuce, arugula, and watercress and then season with salt and pepper.
• NOTE: Greens can be washed, trimmed, and torn one (1) day ahead and chilled in a sealed plastic bag lined with paper towels.
• DO NOT OVERDRESS YOUR SALADS - Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time; toss and taste again.
• Makes 8 servings.

MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
• Toss greens with dressing in a large bowl and season with salt and pepper.

MIXED SALAD WITH TARRAGON

Steps:

• Combine all the vegetables and tarragon in a serving bowl. Dress salad with vinegar, oil, and salt and pepper, to taste. Garnish the salad with lots of sesame seeds when ready to serve.

MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Whisk together vinegar, shallot, mustard, salt and pepper in a small bowl. Add oil in a slow stream, whisking until emulsified. Whisk in tarragon. Toss greens with dressing in a large bowl and season with salt and pepper.

MIXED GREENS WITH TARRAGON VINAIGRETTE

Steps:

• In a large bowl whisk together the mustard, the shallot, the vinegar, the tarragon, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the greens and toss the salad well.

CLASSIC MIXED GREEN SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• to Make Vinaigrette:.
• In medium bowl whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth.
• In a small bowl, cover the onion with iced water and let stand for 10 minutes. Drain well. (Soaking the onion removes the sharp bit).
• In a large bowl, place the lettuce, drained onions, tomato and cucumber and add the dressing a little at a time, tossing gently and thoroughly until all the vegetables are evenly coated. Season with additional salt and pepper to taste.
• Serve immediately on chilled salad plates.

MIXED GREEN SALAD WITH DIJON VINAIGRETTE

Steps:

• In small bowl, mix mustard, vinegar and sugar with wire whisk. Gradually add oil, beating constantly until well blended. Season to taste with salt and pepper.
• In large salad bowl, place salad ingredients. Pour vinaigrette over salad; toss gently to mix.

BUTTERMILK GREEN GODDESS SLAW

Steps:

• Make the dressing: Put avocado, buttermilk, lemon juice, anchovy, scallions, garlic, parsley, chives, tarragon, olive oil and basil in a food processor or blender, and process until smooth and uniformly green, 1 to 2 minutes. Taste and season with salt and black pepper. Set aside.
• Make the slaw: In a large bowl, combine cabbage, scallions, jalapeño and cilantro. Pour 1 cup of green goddess dressing over slaw and toss well to coat. Season with salt and pepper.
• Garnish with more cilantro before serving. Serve immediately, or cover with plastic wrap and refrigerate for a couple of hours. Toss again before serving, adding more dressing if you like. Leftover dressing will keep for another day or two in the fridge.

TARRAGON SALAD DRESSING

Steps:

• In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.

SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Rinse and spin-dry lettuce, set aside.
• In large bowl, mix remaining ingredients. Add lettuce on top and place in refrigerator.
• Toss well before serving and top with croutons and/or cheese sprinkles, if desired.
• A few tips: You may want to add more or less salt, depending on how much lettuce you are using.
• You can also use 1/4 chopped onion in place of the shallots - shallots have a milder, sweeter taste that truly compliments the dressing but vidalia or purple onion would be a good substitute.
• You can also add radishes, chopped kale, and raw spinach greens to the lettuce before tossing.

CHOPPED SALAD WITH TARRAGON VINAIGRETTE

Steps:

• In a large bowl, combine all of the ingredients and toss with your hands until evenly distributed. To serve, gather a handful of salad and gently drop it onto a salad plate, forming a pyramid.

GREEN SALAD WITH TARRAGON AND MINT

Steps:

• In a large bowl, whisk together vinegar and lemon juice. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified. Add greens and herbs, and season with salt and pepper. Toss to coat.

MIXED GREEN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In a small saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 10 minutes., Cool slightly. Place the cranberry mixture, vinegar and mustard in a blender; cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate until serving., Just before serving, in a large bowl, combine the salad greens, apple, cranberries and walnuts. Drizzle with 1 cup vinaigrette and toss to coat. Sprinkle with blue cheese. Serve with remaining vinaigrette.