Time 10m Yield 6 to 8 servings Number Of Ingredients 8 Steps:
In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve. Note: If you’re worried about raw egg, eliminate it from the recipe. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Time 15m Yield 6 to 8 servings Number Of Ingredients 6 Steps:
In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.
Yield Makes 8 servings Number Of Ingredients 5 Steps:
Whisk together vinegar, mustard, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper. Add lettuce and toss to coat. What to drink: Josmeyer Les Folastries Gewürztraminer ‘05
Number Of Ingredients 8 Steps:
Whisk together cream, mustard, salt, and pepper in a small bowl. Cover; refrigerate dressing 30 minutes. Toss together romaine lettuce, Boston lettuce, cucumber, and watercress in a large bowl. Drizzle with dressing, and toss. Serve immediately.
Yield Serves 6-8 Number Of Ingredients 11 Steps:
For the dressing: In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer). While the eggs cook, set up a bowl of ice water in the sink; transfer the just boiled eggs to the ice bath. Allow the eggs to cool in ice water, then peel them and separate the yolks from the whites. Reserve the whites for another use and push the yolks through a a sieve or a “spider” spatula into a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste. For the salad: Put the lettuces and radishes in a salad bowl and spoon over most of the dressing. Season with a sprinkle of salt and freshly cracked black pepper. Gently but thoroughly toss the salad with your hands to coat the leaves well. Taste a leaf and add more dressing, lemon, salt, or pepper as needed. Serve immediately.
Time 10m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper (and egg yolk if using). While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss salad with enough dressing to moisten and serve immediately.
Number Of Ingredients 6 Steps:
Clean lettuces by swishing them through a large bowl or sink filled with cool water. After you swish the greens, they will rise to the surface; the sand and sediment will fall to the bottom of the bowl or sink. Once the sand and sediment are washed away, lift greens from water and transfer to a salad spinner; spin until dry. Tear lettuces into bite-sized pieces. If you aren’t going to use the greens immediately, wrap them in a clean kitchen towel, transfer to a plastic bag, and refrigerate. Next, make the vinaigrette. Combine vinegar, mustard, salt, pepper, and sugar if using, in a small jar; shake to blend. Add oil, and shake again until emulsified. For best results, use four parts greens to one part dressing and three parts oil to one part acid (vinegar, citrus juice, or a combination of both).
Time 20m Number Of Ingredients 9 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.
Time 5m Yield 4 servings Number Of Ingredients 7 Steps:
In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, 1/2 teaspoon salt, and 1/8 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Place the greens in a serving bowl and toss them with enough dressing to moisten. Serve immediately.
Time 10m Yield 6 servings Number Of Ingredients 8 Steps:
In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.
Time 10m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Place salad ingredients in serving bowl. Set aside. In a jar, combine all dressing ingredients except oil; shake well. Add oil; shake well. Toss dressing to taste with salad greens. Serve immediately. Refrigerate any unused dressing.
Time 5m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Place the salad greens and carrot strips in the salad bowl. Cut open the pomegranate, collect the seeds and toss in with the salad greens. Make the dressing by tossing honey, mustard, garlic, salt, pepper and brown sugar into a food processor. Give it a whirl. Add the vinegars and give it another whirl. While the stuff is zhuzzing along in there, add the olive oil slowly through the top chute. Dress the salad, experience intense yumminess.
Number Of Ingredients 6 Steps:
Whisk together vinegar, mustard, and broth in a large bowl, then add oil in a stream, whisking until emulsified. Season with salt and pepper and whisk in mixed herbs. Add lettuce and toss with vinaigrette.
Time 20m Yield 8 Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth. In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 13 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.
Time 1h Yield 2 Number Of Ingredients 16 Steps:
Combine sherry vinegar, minced garlic, Dijon mustard, and lemon juice in a small bowl; stir briskly until vinaigrette is well combined. Add olive oil, 1 tablespoon at a time, whisking briskly after each addition. Season with salt and pepper and whisk until well combined; set aside. Bring a pan of lightly salted water to a boil over medium-high heat. Add potatoes to boiling water and cook for 10 minutes, making sure the water level is above the potatoes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes. Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl. Test potatoes for doneness by slightly piercing a potato with a sharp knife. If done, the knife should slip in with only a slight resistance. Drain potatoes, cool slightly, slice in half, and add to the bowl. Add bell pepper and drizzle vinaigrette over salad. Toss until well combined. Line a serving plate with lettuce leaves and arrange potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad. Lightly toss the sliced cherry tomatoes with olive oil and salt, and place around the plate. Place salmon flakes on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.
