"BETTOR" BUTTER LETTUCE SALAD WITH LEMON SHALLOT VINAIGRETTE
Provided by Valerie Bertinelli
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk the lemon juice, Dijon and shallot together in a bowl with 1/4 teaspoon salt and pepper to taste. Let stand 5 minutes to soften the bite of the shallot. Add the olive oil while whisking to emulsify.
- Combine the lettuce, radishes, cucumbers and chives in a salad bowl. Toss with just enough vinaigrette to coat. Serve immediately.
BUTTER LETTUCE SALAD WITH MUSTARD VINAIGRETTE
Steps:
- For the vinaigrette: In a bowl, whisk together the walnut oil, olive oil, vinegar, honey, mustard, salt and pepper. Refrigerate until ready to serve.
- For the salad: When ready to serve, place the lettuce and tarragon in a large bowl and toss together. Pour the vinaigrette around the edge of the bowl and toss the greens with the dressing. Garnish with the toasted hazelnuts and serve.
BUTTER LEAF SALAD, SHALLOT VINAIGRETTE AND MALDON SALT
Steps:
- To make the vinaigrette, combine the sliced shallot and vinegar in a small cup. Set aside for at least 15 minutes or up to several hours. The longer the shallots soak in the vinegar, the more their natural sugars will dissolve in the liquid and the sweeter the vinaigrette will be. When you are ready to dress the salad, mix the mustard into the vinegar and add the oil a little at a time, whisking until the vinaigrette is smooth and lightly thickened. Season with the salt and pepper. As soon as the dressing is ready, put the lettuce leaves in a salad bowl. Add the dressing and toss to coat with wooden salad utensils or your hands. You are less likely to bruise the lettuce if you toss it with your hands. Serve on individual salad plates and season each salad with an additional pinch of salt or allow each person to salt their own.
BUTTER LEAF SALAD, SHALLOT VINAIGRETTE, AND MALDON
Steps:
- To make the vinaigrette, combine the sliced shallot and vinegar in a small cup. Set aside for at least 15 minutes or up to several hours. The longer the shallots soak in the vinegar, the more their natural sugars will dissolve in the liquid and the sweeter the vinaigrette will be.
- When you are ready to dress the salad, mix the mustard into the vinegar and add the oil a little at a time, whisking until the vinaigrette is smooth and lightly thickened. Season with the salt and pepper.
- As soon as the dressing is ready, put the lettuce leaves in a salad bowl. Add the dressing and toss to coat with wooden salad utensils or your hands. You are less likely to bruise the lettuce if you toss it with your hands.
- Serve on individual salad plates and season each salad with an additional pinch of salt, or allow each person to salt their own.
- Variations
- If you have a shallow dish or plate of Himalayan pink salt (see page 163), add diced green apple, walnuts, and Roquefort to this salad and serve it on the salt plate to bring out an unexpected nutty sweetness. Substitute 1/2-inch chunks of cucumber, tomato, and avocado for the lettuce, and presto, you are eating a luscious summer salad of another stripe. Substitute Bibb or red leaf lettuce if you like.
HERB SALAD WITH LEMON SHALLOT VINAIGRETTE
From the back label of a package of Trader Joe's brand organic herb salad mixed greens. If you cannot find herb salad mixed greens, simply use any loose leaf lettuce or mixed greens and add about two to three tablespoons each fresh parsley, dill and cilantro. In a previous life I was a rabbit.
Provided by COOKGIRl
Categories Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Toast the pistachio nuts and set aside to cool.
- Prepare the vinaigrette in a small, non-reactive bowl and allow to marinate. Best made at least 1 hour in advance.
- In a large salad bowl, toss the lettuce of your choice with the remaining salad ingredients and 1 tablespoon of the salad dressing.
- Serve the remaining salad dressing on the side.
Nutrition Facts : Calories 334.9, Fat 27.3, SaturatedFat 3.5, Sodium 3, Carbohydrate 19.6, Fiber 6.4, Sugar 7.7, Protein 7.2
EASY SHALLOT VINAIGRETTE
This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for poultry, meat, fish, or as a dressing for potato salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together shallot, vinegar, mustard, and honey. Slowly whisk in oil until well combined. Season with salt and pepper. Stir in oregano, if desired.
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