Number Of Ingredients 8 Steps:
Make the vinaigrette: Peel the mango, and slice sides away from pit; use a paring knife to remove the peel. Slice one side into 1/8-inch-thick slices, and reserve. Chop remaining half, place in blender with lemon juice, and puree until smooth. Transfer to a medium bowl, and whisk in olive oil. Add red-pepper flakes, and season with salt and pepper. Combine lettuce, frisee, mango slices, and cucumber slices in a large bowl, and toss to combine. Toss with a few spoonfuls ofmango vinaigrette.
Time 1h20m Yield 12 Number Of Ingredients 13 Steps:
In a bowl, mix the vinegar, oil, onion, sugar, salt, hot sauce, and pepper. Cover and refrigerate 1 hour. In a skillet over medium heat, cook the walnuts, stirring constantly, until lightly toasted. In a large bowl, mix the walnuts, romaine lettuce, butter lettuce, spinach, and pears. Toss with the dressing mixture to coat. Sprinkle with feta cheese to serve.
Time 30m Yield 4 to 6 servings Number Of Ingredients 14 Steps:
Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly. In a small saucepan set on the grill, melt the butter with the clove of smashed garlic. Remove the garlic. Place the torn baguette in a mixing bowl and pour the melted garlic butter over the top. Toss to coat the bread and season with salt and pepper. Put the croutons in a cast-iron pan and place on the grill. Cover the grill and bake until golden brown and crisp, 5 to 7 minutes. In the meantime, in a mason jar, add the lemon juice, olive oil, grated garlic, anchovies, Dijon and red pepper flakes. Season with salt and pepper and vigorously shake to combine. Remove the croutons from the grill and set aside. Brush the kale leaves and the cut side of the endive and escarole with some of the lemon vinaigrette. Place on the grill, cut-side down, and char for about 2 minutes. Remove from the grill, slice into bite-sized pieces and put in a large serving bowl. Add the croutons and chives and dress with the remainder of the vinaigrette. Add Parmesan and toss to combine. Serve.
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 6 servings Number Of Ingredients 8 Steps:
Cut any tough stems from the greens and trim any wilted, yellow, or tough leaves. Wash and dry them according to directions on page 67. The greens can be prepared up to several hours in advance and kept, loosely covered with a clean towel, in the refrigerator. To make the dressing, combine the olive oil, 2 tablespoons of the toasted almonds, vinegar, and honey in a blender and blend until smooth. Add salt and pepper to taste. Place the greens in a large bowl, season them with salt and pepper, and pour the dressing over them. Toss well and divide the dressed greens among six plates, mounding them in the center of the plate. Sprinkle with the remaining 2 tablespoons of toasted almonds and top with shavings of ricotta salata. Serve immediately.
Time 20m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Mix oil. vinegar, vanilla extract, salt, sugar and ground black pepper in small bowl with wire whisk until well blended. Toss greens with oranges, strawberries and pecans n large bowl (or divide among individual serving plates). Serve with vanilla vinaigrette.
Time 10m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Mash enough strawberries to measure 1/3 cup. Place in a blender with the oil, vinegar and sugar and blend until well combined. Season dressing with salt and pepper, if desired. In a large bowl, combine the greens, remaining strawberries, feta cheese and walnuts. Add the dressing; toss to coat and serve immediately.
Time 15m Yield 4 servings Number Of Ingredients 10 Steps:
In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out. Meanwhile, trim the root end off the romaine heart and chop lettuce crosswise into bite-size pieces. Add the romaine, arugula and parsley to a large bowl or salad spinner. Fill with cold water, swish the greens, then lift the spinner basket (or lift the greens out and transfer to a colander in the sink) and drain the water. Repeat 2 to 3 more times, or until the water runs clear and no grit remains. Spin-dry the greens or dry them very well by laying them out on a large kitchen towel, folding the towel in half and gently patting down to remove moisture. Rinse and dry the large bowl, and return the greens to the bowl, cover with the damp kitchen towel and refrigerate until cold, at least 30 minutes. (Greens washed, dried and covered this way can be refrigerated for up to 24 hours.) When you’re ready to serve, finish the vinaigrette: To the garlic and vinegar, add the olive oil, dill, fish sauce, sugar and 1 tablespoon cold water, and season generously with salt and pepper. Whisk until well combined. Add a couple of tablespoons of the vinaigrette to the salad greens, and toss, adding more as needed to evenly coat. The salad should be lightly dressed, not drowned. Taste for seasoning, adjusting with more salt and pepper as desired.
Time 10m Yield 6 servings. Number Of Ingredients 7 Steps:
In a small bowl, whisk the first six ingredients. Place salad greens in a large bowl. Drizzle with vinaigrette; toss to coat.
Time 15m Yield 10 servings. Number Of Ingredients 10 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.
Time 20m Yield 6 Number Of Ingredients 9 Steps:
In small bowl, beat all Balsamic Vinaigrette ingredients with wire whisk until smooth. In serving bowl, toss vinaigrette and all Salad ingredients just before serving.
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 12 Number Of Ingredients 9 Steps:
In small bowl, beat all vinaigrette ingredients except cranberries with wire whisk until smooth. Stir in cranberries. In serving bowl, toss all salad ingredients with vinaigrette just before serving.
Time 15m Number Of Ingredients 6 Steps:
Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside. Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl. In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.
Time 10m Yield 4 servings Number Of Ingredients 6 Steps:
Combine all the ingredients except the greens in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and adjust the seasoning, adding more vinegar if necessary until the balance tastes right to you. Put the greens in a bowl, drizzle with the vinaigrette and toss. Taste and adjust the seasoning and serve immediately.
Yield Serves 6 Number Of Ingredients 8 Steps:
Combine Port and shallots in heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes. Add cranberries, oil and vinegar. Boil 3 minutes. Season vinaigrette with salt and pepper. Let cool slightly. Combine greens in large bowl. Pour vinaigrette over greens and toss. Sprinkle with cheese and nuts. Toss lightly and serve warm.
