Mesclun And Radicchio Salad With Shallot Vinaigrette Recipes

Steps:

• Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

Steps:

• In a small bowl whisk together vinegar, shallot, honey, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified. Vinaigrette may be made 1 week ahead and chilled, covered. Bring vinaigrette to room temperature before using.
• Trim radicchio and tear into bite-size pieces. In a large bowl toss together radicchio, mesclun, and parsley.
• Just before serving, drizzle vinaigrette over salad and toss well with salt and pepper to taste.

Steps:

• In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
• Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.
• Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.

Steps:

• Mash anchovies in a small bowl. Mix in vinegar until well blended. Whisk in oil, fold in capers and season with pepper.
• Place onions in a salad bowl. Add dressing and mix. Fold in avocado, if using. Add radicchio. Gently toss salad. Divide among individual plates or serve at the table.

Steps:

• Whisk together shallot, mustard and vinegar.
• Add oil in a slow stream, whicking until emulsified, and season with salt and pepper.
• Just before serving, toss salad greens with just enough dressing to coat.
• Add toasted pine nuts and mossarella balls.
• Enjoy !

Steps:

• Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl. Let sit 10 minutes, then mix in oil. Set vinaigrette aside.
• Meanwhile, mix a palmful of salt into a medium bowl of ice water; add peas. Let sit 10 minutes, then drain and pat dry (this makes them super crisp).
• Add peas, radishes, cucumbers, romaine, and radicchio to bowl with reserved vinaigrette; toss well to coat. Add feta and dill, season with salt and pepper, and toss again to combine. Transfer to a platter to serve.
• Do Ahead:
• Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.

Steps:

• In a large bowl, whisk together lemon zest and juice, vinegar, mustard, and oil until combined and thickened; season with salt and pepper. Add mesclun; toss to coat. Season again with salt and pepper.