GREEN SALAD WITH PICKLED-SHALLOT VINAIGRETTE
A simple leafy green salad is enhanced by thinly sliced carrots and watermelon radishes and finished with a pickled-shallot vinaigrette and edible flowers. It's a bright and easy side dish to serve alongside everything from roast chicken to salmon.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
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.
GREEN PANZANELLA WITH PICKLED SHALLOT
We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.
Provided by Michael Anthony
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Combine shallot and vinegar in a small bowl; season with salt and pepper and toss to combine. Let stand 30 minutes.
- Meanwhile, place tomatoes on a large rimmed baking sheet; season with salt and let stand 15 minutes.
- Transfer 2 tablespoons vinegar from shallot mixture to a large bowl (reserve remaining vinegar with shallots). Whisking constantly, gradually add oil; whisk until combined. Season dressing with salt, pepper, and more vinegar from shallot mixture, if desired.
- Add tomatoes and their juices to dressing and gently toss to coat. Let tomato mixture stand at room temperature until tomatoes release more juices and soften slightly, about 1 hour.
- Meanwhile, preheat oven to 350°F. Combine bread and garlic on a large rimmed baking sheet and drizzle with oil; season with salt and pepper. Squeeze bread pieces lightly with your hands so they will evenly absorb oil and spread out in a single layer.
- Bake bread pieces, tossing occasionally, until crisp on the outside but still chewy in the center, 10-15 minutes. Let croutons cool slightly, then discard garlic.
- Add arugula and croutons to bowl with tomato mixture; season with salt and pepper and toss to combine. Drain pickled shallot. Serve panzanella topped with pickled shallot.
SMASHED GREEN BEAN SALAD WITH CRISPY SHALLOTS
Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them open to fully absorb a tangy citrus dressing. A topping of store-bought crispy fried shallots nods to classic green bean casserole but skips the heavy creaminess.
Provided by Anna Stockwell
Categories Green Bean Salad Lime Juice Orange Juice Vinegar Onion Peanut Shallot Thanksgiving Side Entertaining Wheat/Gluten-Free Dairy Free
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Whisk lime juice, orange juice, vinegar, salt, fish sauce, sugar, and red pepper flakes in a large bowl to combine. Transfer 2 Tbsp. dressing to a small bowl; set aside for serving.
- Working in 2 batches, place green beans in a large resealable plastic or silicone bag. Seal bag and whack beans with a rolling pin to split the skins, break beans into smaller pieces, and soften the insides without completely pulverizing them. Transfer beans to large bowl with dressing. Add onion and toss, massaging with your hands to break beans down further and coat. Let sit at room temperature at least 1 hour or chill overnight.
- Using your hands, lift beans out of bowl and transfer to a platter, leaving excess liquid behind. Whisk oil and reserved 2 Tbsp. dressing to combine, then drizzle over beans. Gently mix in peanuts. Top with shallots.
GREEN SALAD WITH SHALLOT DRESSING
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Boil 1/4 cup white wine vinegar, 2 tablespoons water, 1/2 teaspoon sugar, 1/4 teaspoon salt, and pepper to taste. Pour over 1 thinly sliced shallot; cool. Whisk in 1 teaspoon dijon mustard and 1/3 cup olive oil. Toss 10 cups mixed greens with dressing to taste and season with salt and pepper. (Refrigerate leftover dressing for up to 3 days.)
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- Meanwhile, fill the saucepan with water and bring to a boil. Add snow peas and cook until tender-crisp, about 1 minute. Transfer with a slotted spoon to a bowl of ice water to cool. Drain and slice the peas on the bias.
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- Combine lettuce and the snow peas in a large bowl. Add 1/2 cup dressing (reserve the remaining dressing for another use) and toss gently to coat. Top the salad with radishes, avocado, almonds and the pickled shallots. Garnish with cheese, if desired.
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