Radish Olive Salad With Mustard Vinaigrette Recipes

RADISH-OLIVE SALAD WITH MUSTARD VINAIGRETTE

Steps:

• Combine radishes, olives and scallions in a small bowl.
• Whisk oil, vinegar, mustard, salt and pepper together.
• Pour over radish mixture and toss to coat.
• Cover and refrigerate.
• To serve, place one or two Boston Lettuce leaves on each plate and divide salad evenly among plates.

RADISH VINAIGRETTE

Steps:

• Juice the radishes until you have 2 tablespoons of radish juice.
• In a bowl, combine the radish juice with the Champagne vinegar, olive oil, Dijon mustard, minced fresh thyme, and honey. Whisk the ingredients together and season with salt and pepper, to taste.

SPRING PEA SALAD WITH JAMON AND MUSTARD VINAIGRETTE

Steps:

• Make the dressing: Whisk together the vinegar, mustard, olive oil, hazelnut oil, pepper, shallot and salt to taste in a small bowl. Adjust the seasonings. Set aside.
• Make the salad: Bring a large pot of water to a boil. Season with salt until the water tastes slightly of salted broth. Prepare an ice bath.
• Blanch the English peas and snap peas separately, for about 10 seconds each. Shock in the ice water and drain on paper towels. Cut the snap peas into thirds.
• In a medium skillet, heat the olive oil over low heat. Tear the Jamon Serrano slices into bite-sized pieces and add to the oil in the skillet. Cook until crispy on both sides, 2 to 3 minutes total. Remove to a paper towel-lined plate to drain.
• Assemble the salad: Toss the English peas, snap peas, pea shoots and snow peas with the vinaigrette to taste. Plate the salad and top with the Manchego, toasted hazelnuts and crispy jamon.

RADICCHIO SALAD WITH BLACK OLIVE VINAIGRETTE AND ALMOND CRUSTED GOAT CHEESE

Steps:

• Vinaigrette:
• In medium bowl, whisk vinegar, mustard, honey and oil. Add olives, salt, pepper and dried oregano. Combine thoroughly and refrigerate until chilled (about 1 hour).
• Goat cheese:
• Slice goat cheese and roll 1-inch balls. Combine almonds and paprika in a shallow bowl. Roll balls in paprika almond mix until completely covered on all sides.
• Salad:
• Rinse radicchio and cut into narrow slices. Put sliced radicchio into large bowl and slowly add vinaigrette dressing, coating the salad entirely. Top with goat cheese balls as you would with croutons.

ORANGE, RADISH AND OLIVE SALAD

Steps:

• Cut peel and white pith from 4 oranges with a sharp knife. Halve oranges lengthwise, then cut crosswise into 1/4-inch-thick slices. Squeeze enough juice from remaining orange to measure 3 tablespoons.
• Whisk together orange and lemon juices, oil, honey, cinnamon, and cayenne until emulsified. Season with salt and pepper. Add orange slices, radishes, and olives and gently toss. Let stand at room temperature 15 minutes before serving.

HORSERADISH-MUSTARD VINAIGRETTE

Steps:

• Combine the olive oil, vinegar, shallot, horseradish, and mustard in a small bowl or a jar with a tight-fitting lid. Whisk or shake until well combined, season with salt and pepper to taste, and serve or refrigerate in an airtight container until ready to serve.

FRENCH POTATO SALAD WITH MUSTARD VINAIGRETTE

Steps:

• To make the vinaigrette: whisk together all the vinaigrette ingredients in a small bowl; set aside.
• To make the Dijon-basil mayonnaise: whisk together all the ingredients until well blended; cover and refrigerate until set to use.
• To make the salad: Bring the water to a boil in a saucepan; add in salt and lower heat to medium.
• Add in potaotes and cook, covered, about 20 minutes or until tender.
• Cool under running water and drain.
• Cut into bite-sized pieces.
• Add potatoes, green onions, and parsley in a bowl.
• Add in the vinaigrette; toss lightly.
• Cover and refrigerate 6-8 hours.
• Serve with Dijon-Basil Mayonnaise--top the salad with a dollop.

BUTTER LETTUCE, RADISH, AND AVOCADO SALAD WITH MUSTARD DRESSING

Steps:

• Whisk together the vinegar and mustard with a pinch each of salt and pepper. Continue whisking and add the oils in a slow, steady stream until the mixture is emulsified.
• Toss the dressing with the lettuce, radishes, scallion, and dill. Top with the avocado and serve.