Time 15m Yield 2 to 3 servings Number Of Ingredients 11 Steps:
Whisk together the vinegar, shallots, Dijon, salt, and pepper in a large bowl. Add the oil in a slow, steady stream, whisking until smooth. Add the radishes, tomatoes, green onions and avocado and toss to combine. Then add the lettuce on top. When ready to serve, toss the dressing and other vegetables with the lettuce to coat.
Time 1h20m Yield 5 servings. Number Of Ingredients 16 Steps:
With a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. With kitchen scissors, snip off tips of outer leaves. Place in a steamer baske in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli ; cover and cook until crisp-tender, 3-4 minutes. Drain. With a spoon, carefully remove and discard the fuzzy centers of the artichokes. Thinly slice artichoke hearts., Meanwhile, in a small saucepan, combine wine and 1 shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside., Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.
Time 10m Yield 6 to 8 servings Number Of Ingredients 9 Steps:
In a 2-cup glass measuring cup, whisk together the vinegar, Dijon mustard, whole grain mustard, garlic, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. You should have about 2/3 cup vinaigrette. When ready to serve, place the salad greens in a bowl and pour on enough vinaigrette to moisten. Serve immediately.
Time 15m Yield 6 Number Of Ingredients 7 Steps:
In a large bowl, combine the Romaine, radishes, green onions, cucumber, tomatoes, celery and shrimp. Toss with favorite salad dressing and serve.
Time 20m Yield 6 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine the vinegar, garlic, sugar and orange zest. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour., Just before serving, toss the shrimp mixture with lettuces and onions.
Time 15m Yield 4 serving(s) Number Of Ingredients 10 Steps:
For dressing, combine oil, vinegar, lemon juice, rosemary, salt and pepper in a small jar with a tight-fitting lid; cover and shake to combine. Dressing can be made several days in advance and refrigerated, shake well before using. Combine remaining ingredients in a large salad bowl; chill until serving time. To serve, add dressing and toss lightly to combine. Add additional freshly ground pepper to taste.
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 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 20m Yield 2 to 4 servings Number Of Ingredients 8 Steps:
Rinse and core the bibb lettuce. Dry the leaves. Rinse and dry the arugula, removing any heavy stems. Rinse and core the radichio. Tear the salad ingredients into bite-sized pieces. Place in a bowl. Remove long stems from the parsley and add the leaves to the salad bowl. Finely chop the stems and add them. Beat oil and vinegar together until well emulsified. Sprinkle the goat cheese over the salad, then add the vinaigrette dressing. Toss. Season to taste with pepper and serve.
Time 15m Yield 4 portions, 4 serving(s) Number Of Ingredients 11 Steps:
Toss shrimp with salt. Heat one tablespoon oil on a grill pan or skillet over medium high heat. Add shrimp in a single layer; do not crowd. Cook about 2 minutes. Turn and cook through about another 2 minutes. Remove from skillet. Combine shallots, sherry vinegar, mustard and pepper in a small bowl. Whisk in olive oil. Toss together basil leaves, lettuces, peach, feta and shrimp. Pour dressing over top and toss to coat.
