Mixed Greens With Shallot Vinaigrette Recipes

MIXED GREENS SALAD WITH BROWN BUTTER VINAIGRETTE

Steps:

• Place butter in a medium saucepan over medium-high heat. When the butter turns light brown in color, add shallots and stir for 10 seconds then season with salt and pepper. Add the sherry vinegar. Remove from heat, place in blender. Turn blender on high; slowly drizzle in olive oil to create an emulsion. Once all the olive oil is added, turn blender off. Taste for seasoning; adjust with salt and pepper, if needed. Add thyme and Italian parsley to blender, quickly pulse to incorporate.
• In a large bowl, toss salad greens with vinaigrette and serve immediately.

MIXED GREENS WITH WALNUT VINAIGRETTE

Steps:

• Cook 6 sliced garlic cloves in 1/4 cup olive oil over low heat until golden, 8 minutes. Remove from the heat and stir in 3 tablespoons each chopped walnuts and sun-dried tomatoes (not oil-packed); let cool. Stir in 2 tablespoons red wine vinegar and season with salt and pepper. Toss with 1 small head each torn Bibb and red-leaf lettuce.

VINAIGRETTE FOR MIXED GREENS

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, garlic, salt and pepper; shake well. In a salad bowl, combine greens and onion. Drizzle with dressing; toss to coat.

CLEAN GREEN VINAIGRETTE

Steps:

• Place oil, vinegar, dill, chives, shallot, sugar, salt, and pepper in a screw-top jar. Cover and shake well to combine.

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.

MIXED GREENS WITH LEMON CHAMPAGNE VINAIGRETTE

Steps:

• In a small bowl, whisk vinegar, lemon juice, mustard and shallot. Gradually whisk in oil., In a large bowl, combine lettuce, spinach and arugula. Pour vinaigrette over salad; toss to coat. Top with walnuts and pomegranate seeds. Serve immediately.

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 PICKLED-SHALLOT VINAIGRETTE

Steps:

• Cover shallot with vinegar; let stand 10 minutes. Transfer 2 tablespoons of liquid to a large bowl, then drain. Add mustard to vinegar in bowl; whisk to combine. Season with salt and pepper, then slowly whisk in oil until thick and creamy.
• Add greens, radishes, carrots, pickled shallot, and nasturtiums to bowl and toss to combine; serve immediately.

MIXED GREENS WITH SHALLOT VINAIGRETTE

Steps:

• Make the shallot vinaigrette: Combine the shallots, lemon juice, vinegar, lemon zest, mustard, olive oil, parsley, salt, and pepper in a jar with a lid and shake vigorously.
• Make the salad: Arrange the greens in a large bowl and toss with the vinaigrette. Serve immediately.