Southern Mesclun Salad Recipes

Steps:

• Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.
• Add greens to dressing and toss to coat. Serve immediately.

Steps:

• Place the sugar, oil, salt, and vinegar in a jar with a lid. Seal jar, and shake vigorously to mix.
• In a large bowl, mix salad greens, sweetened dried cranberries, strawberries, mango, and onion. To serve, toss with dressing and sprinkle with almonds.

Steps:

• Mix all salad ingredients together in large serving bowl.
• Mix all dressing ingredients together in a cup or small bowl.
• Toss with dressing or serve on the side.
• If preparing ahead of time, wait to add chips so they stay crisp.

Steps:

• Wash and drain salad leaves.
• Finely slice red capsicum.
• Shaved carrot.
• Chop spring onion.
• Cut tomatoes into wedges.
• Toss all ingredients with the salad leaves in a bowl.

Steps:

• In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans. Cook this slowly over a very low flame, taking care to stir carefully and occasionally. The sugar will burn easily if the flame is too hot. On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges. Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil. Toss the salad greens in this and then place on a salad plate. Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves. Allow the pecans to cool before eating.

Steps:

• Remove the tough stems from greens, herbs and flowers and discard. Wash and dry carefully.
• In a serving bowl, combine oil, vinegar, salt and pepper. Add mesclun and toss to coat lightly.

Steps:

• Soak the chicken in cold, salted water for 30 minutes to eliminate the"game-y" taste.
• Drain, pat dry, and trim off as much fat as possible.
• Slice the breasts across the grain, cutting the chicken into thin strips.
• In a large glass bowl, stir together the soy sauce, lemon juice, scallions, and sesame oil.
• Add the chicken strips and toss to cover well; cover bowl with plastic wrap and refrigerate at least 1 hour, or as long as 4 hours--the longer it marinates, the better the flavor.
• Drain the chicken, reserving the marinade.
• Heat the vegetable oil in a wok; when it gets quite hot, add the chicken and stir-fry until tender, about 3 minutes.
• Remove the chicken and keep it warm.
• Add the reserved marinade to the wok; if there seems to be a surplus, cook to reduce it a bit.
• Then add the butter gradually, stirring it into the sauce.
• Taste for seasoning; if it seems too bland, add some chopped ginger, more scalions, etc.
• Return the chicken to the wok and cook for 3 minutes to warm it; make sure the chicken is no longer pink in the center.
• Divide the mesclun among 4 plates and spoon the chicken and sauce over the lettuce.
• Serve hot.
• **Fora slightly"heavier" main-dish salad, place a large spoonful of hot white rice over the lettuce; top with the chicken and sauce and serve hot.

Steps:

• Make vinaigrette:
• Whisk together shallot, vinegar, mustard, salt, and pepper to taste in a small bowl. Add oil in a slow stream, whisking until combined. Let dressing stand 15 minutes (for flavors to develop).
• Make salad:
• Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until just smoking, then sauté gizzards, stirring, until lightly browned, 2 to 3 minutes. Transfer to a bowl and season with salt and pepper. Whisk dressing, then pour half over gizzards, tossing to coat.
• Heat remaining tablespoon oil in skillet over high heat until hot but not smoking, then sauté morels, stirring, until lightly browned and tender, 3 to 4 minutes. Season with salt and pepper and add to gizzards, tossing to combine.
• Whisk remaining dressing, then pour over mesclun in a large bowl, tossing to coat.
• Divide mesclun among 6 plates and top with gizzards and morels.

Steps:

• Wash and dry mesclun.
• Whisk the lemon juice, vinegar and oil and mix with greens.