Roasted Mushrooms And Shaved Celery W Creamy Lemon Vinaigrette Recipes

LEMON VINAIGRETTE

Lemon Vinaigrette image

Versatile and delicious, this lemon vinaigrette is a favorite among homemade salad dressings. The fresh lemon flavor brightens up simple green salads as a dressing but it's also a lively addition to fresh steamed vegetables, like broccoli, green beans or cauliflower. -Sarah Farmer, Taste of Home Culinary Director

Provided by Taste of Home

Time 5m

Yield 1/2 cup

Number Of Ingredients 5

Ingredients

2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
6 tablespoons extra virgin olive oil

Steps:

In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.

Nutrition Facts : Calories 183 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

GRILLED MUSHROOM AND SHAVED CELERY HEART SALAD WITH CREAMY LEMON-BASIL VINAIGRETTE

Grilled Mushroom and Shaved Celery Heart Salad with Creamy Lemon-Basil Vinaigrette image

Provided by Bobby Flay

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup fresh lemon juice
1 lemon, zested
2 tablespoons prepared mayonnaise
2 teaspoons honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh basil leaves
1/2 cup olive oil
1 lemon, cut in half and grilled, for garnish
1 pound cremini or white button mushrooms, stems trimmed
3 tablespoons canola oil
Salt and freshly ground black pepper
2 stalks celery (the white stalks from the heart), cut into 1/8-inch thick slices
1/4 cup chopped fresh parsley leaves

Steps:

For the vinaigrette:
Combine lemon juice, zest, mayonnaise, honey, salt, pepper, basil and olive oil in a blender and blend until smooth. Can be made 1 hour in advance and refrigerated.
For the mushrooms:
Heat the grill to high.
Place the mushrooms in a large bowl, add the canola oil and salt and pepper and toss to coat. Skewer mushrooms, 4 on a skewer. Place the mushrooms on the grill, until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes longer. Remove from the grill to a cutting board and quarter.
Place the celery and parsley in a large bowl, add half of the vinaigrette and toss to combine, season with salt and pepper. Top with the mushrooms and drizzle with more of the vinaigrette. Squeeze lemon juice over the salad and serve.

MESCLUN WITH CREAMY LEMON VINAIGRETTE

Mesclun with Creamy Lemon Vinaigrette image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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.

ROASTED VEGGIE SALAD W/ CREAMY SPICY TOFU VINAIGRETTE

Roasted Veggie Salad w/ Creamy Spicy Tofu Vinaigrette image

Mmmmmmmmm...just had this tonight and I STILL taste it! This is my new ABSOLUTE favorite salad of ALL time. Nothing beats roasted veggies, but it is TRULY the dressing that makes it! You might want to double it. I found myself dipping shrimp, potatoes, raw veggies (such as carrots) in it and even drizzled it on my corn on the cob! WARNING: The dressing has a real kick, so if you're not a spicy afficionado, cut back on the spices. Even my dad found this spicy, but I found it heavenly. I suggest using exotic greens or spinach (any dark, leafy green will do for elegance), but iceburg will do just fine (especially if you want to cut the spiciness.

Provided by nomnom

Categories Lunch/Snacks

Time 1h

Yield 3 serving(s)

Number Of Ingredients 19

Ingredients

3 tablespoons light soy sauce
2 1/2 tablespoons spicy brown mustard
black pepper
1/2 teaspoon dried thyme (scant) (optional)
3 dashes dried oregano (optional)
3 portabella mushrooms, washed,peeled
1 1/2 vidalia onions
9 grape tomatoes (or 2 whole)
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1/4 cup balsamic vinegar
1/2 teaspoon sugar (or equivalent)
1/2 teaspoon curry powder
1/2 teaspoon cayenne powder
1 1/2-2 ounces firm tofu (depending on desired creaminess)
1 tablespoon water
2 cloves garlic
salad greens

Steps:

Mix together first 4 ingredients and spread over mushrooms.
Cover to marinate.
Place in fridge if not using right away.
(No required marination period) Cut the 1/2 onion into fourths.
Cut the whole onion in half, then quarter.
Slice peppers into large chunks.
If grilling: String on skewers (if using wooden, be sure to wet to prevent fire) Place veggies and portabellas on readied grill or a preheated 450*F oven for about 20 minutes or until desired color and crispiness.
Whiz together Vinaigrette ingredients in food precessor or blender until smooth.
Place in fridge if not using right away, then whiz or stir again before serving.
Arrange salad greens on plate.
Place a portabella on top, then the unskewered veggies on top.
Drizzle with dressing.
Gorge.

Nutrition Facts : Calories 142.2, Fat 2, SaturatedFat 0.3, Sodium 1171, Carbohydrate 25.8, Fiber 5.6, Sugar 12.8, Protein 8.1

ROASTED VEGETABLES WITH BALSAMIC-LEMON VINAIGRETTE

Roasted Vegetables with Balsamic-Lemon Vinaigrette image

Categories Vegetable Roast Thanksgiving Vegetarian Kid-Friendly Back to School Squash Sweet Potato/Yam Fall Brussels Sprout Bon Appétit Small Plates

Yield Serves 10

Number Of Ingredients 9

Ingredients

12 baby beets, trimmed, peeled
2 pounds red-skinned sweet potatoes (yams; about 3 medium), peeled, cut into 1-inch pieces
2 3/4 pounds acorn squash, unpeeled, quartered lengthwise, seeded, cut crosswise into 1/2-inch-thick slices
1 1/2 pounds brussels sprouts, trimmed, halved lengthwise
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
5 tablespoons plus 1 teaspoon extra-virgin olive oil
1 whole garlic head, top 1/2 inch trimmed
1/4 cup balsamic vinegar
2 teaspoons grated lemon peel

Steps:

Preheat oven to 450°F. Cook beets in medium pot of boiling salted water until almost tender, about 15 minutes. Drain. Transfer beets to large roasting pan. Add sweet potatoes, squash, brussels sprouts and rosemary to pan. Drizzle with 2 tablespoons oil; sprinkle generously with salt and pepper. Toss to coat. Place garlic head, cut side up, on small piece of foil and drizzle with 1 teaspoon oil; wrap in foil. Place in roasting pan with vegetables. Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 minutes.
Unwrap garlic. Peel and thinly slice garlic cloves. Transfer vegetables and garlic to large bowl. Whisk vinegar, lemon peel and 3 tablespoons oil in small bowl. Season with salt and pepper. (Vegetables and dressing can be made 8 hours ahead. Chill vegetables; let dressing stand at room temperature. Before continuing, rewarm vegetables in microwave.) Pour dressing over; toss to coat. Serve warm.