Baby Lettuces With Shallot Vinaigrette Recipes
BUTTER LETTUCE WITH SHALLOTS VINAIGRETTE
Steps:
- In a large bowl add the salt and vinegar. Mix well with a fork until the salt is dissolved. Add the mustard, pepper, shallots and blend well.Add the olive oil, slowly and steady and whisk until smooth.
- Wash the butter lettuce. Torn into pieces and add it to the vinaigrette and gently fold the lettuce until all the leaves are covered.
Nutrition Facts : Calories 98 kcal, Carbohydrate 1 g, Fat 10 g, SaturatedFat 1 g, Sodium 299 mg, ServingSize 1 serving
MESCLUN SALAD WITH SHALLOT VINAIGRETTE
Categories Salad Leafy Green Side No-Cook Quick & Easy Salad Dressing Vinegar Healthy Shallot Lettuce Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
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.
MESCLUN AND RADICCHIO SALAD WITH SHALLOT VINAIGRETTE
Categories Salad Leafy Green Appetizer No-Cook Spring Shallot Parsley Gourmet Sugar Conscious Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 9
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.
BABY LETTUCES WITH SHALLOT VINAIGRETTE
Provided by Giada De Laurentiis
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the olive oil, sherry vinegar, Dijon and shallot. Season with the salt.
- Pile the baby lettuce leaves on a platter and drizzle with the dressing. Sprinkle with the Parmesan shavings and serve.
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- In a small bowl, whisk together the shallot, honey, mustard, crème fraîche, and vinegar. Continue to whisk while pouring in the oil. Alternatively, combine all the ingredients in a jar and then shake until combined. Add the salt and pepper. Taste and adjust seasonings to your desire. You should have about 1/2 cup, which is enough to dress 4 salads.
- In a medium bowl, toss the lettuce with about 1/4 cup vinaigrette. Arrange the leaves on two plates and then top with the radishes, avocado, and herbs. Finish with crumbled goat cheese, if desired. Sprinkle with salt and freshly ground black pepper.
BABY LETTUCES WITH SHALLOT VINAIGRETTE | GIADZY
From giadzy.com
Servings 6Estimated Reading Time 40 secsAuthor Giada De LaurentiisTotal Time 10 mins
- In a small bowl, whisk together the olive oil, sherry vinegar, Dijon and shallot. Season with the salt.
- Pile the baby lettuce leaves on a platter and drizzle with the dressing. Sprinkle with the Parmesan shavings and serve.
STEAK SALAD WITH SHALLOT VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (34)Estimated Reading Time 8 minsServings 2
- Pat steak dry with paper towels and place on a clean plate. Season very generously all over with salt and pepper. (Think four-fingered pinches of salt—rich proteins like steak need a lot more salt than you might think.) Let it sit at room temperature while you prep your other salad components, at least an hour if possible. (Don't worry: It's safe, and a room-temperature steak will cook more evenly than it will straight out of the fridge.)
- Salad dressing time! Peel and finely chop 1 shallot and transfer to a medium bowl. Add 1 Tbsp. mustard and 1 Tbsp. vinegar and whisk to combine. Here comes the fun part: Whisking constantly, slowly stream in 5 Tbsp. olive oil until dressing is thick and emulsified. The word "slowly" is key here—if you add the oil all at once, you won't get the creamy, nicely-incorporated vinaigrette you're after. Whisk in 1 Tbsp. water to thin the dressing out a bit. Season with salt to taste, and add another splash of vinegar if you like—it should taste good and punchy.
- Prep your other salad ingredients. Slice 1 pint cherry tomatoes in half and transfer to a medium bowl. Slice 2 cucumbers into thin coins and transfer to bowl with tomatoes. Separate lettuce leaves and arrange on a large platter. Cover the lettuce with damp paper towels and chill in the fridge until you’re ready to assemble.
- Heat a dry cast-iron skillet over medium-high. Pat steak dry again (the salt will have drawn out some moisture). Seriously: You want the meat to be as dry as possible, which is key to getting the handsome, crusty sear you're after. Rub steak with remaining 1 Tbsp. oil. When we're searing things like steak or chops, we like to oil the surface of the meat rather than the surface of the pan—this allows us to use less oil, and also cuts down on (the inevitable) smoke that comes with this kind of cooking. Speaking of which, this is a good time to turn on the vent above your stove, open a window, and/or get ready to (temporarily!!) deactivate your smoke detector .
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- Preheat the oven to 350°. Toast the walnuts on a pie plate until golden, 12 minutes. Let cool, then coarsely chop the nuts. Transfer to a bowl and toss with the walnut oil and a pinch of salt. In a small bowl, combine the shallot, lemon juice and vinegar and season with salt. Let stand for 10 minutes. Slowly whisk in the olive oil and season with pepper.
- In a large bowl, toss the squash with the onion, lettuce, walnuts, pecorino and half of the dressing and serve. Reserve the remaining dressing for another use.
BIBB SALAD WITH BLACK TRUFFLE VINAIGRETTE - THE DEFINED DISH
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4.9/5 (11)Estimated Reading Time 2 minsServings 2
- Place the bibb lettuce in a large bowl. Right when ready to serve, toss with the vinaigrette until evenly coated. Top with minonette cheese and a few extra cracks of black pepper. Serve immediately! Enjoy!
BABY LETTUCE AND HERB SALAD WITH SHALLOT VINAIGRETTE RECIPE
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- In a medium saucepan, cover the beets with cold water and bring to a boil. Simmer over moderate heat until tender when pierced, about 20 minutes for baby beets and 40 minutes for medium beets. Drain, then rinse in cold water and slip off the skins. Cut the baby beets in half lengthwise; thinly slice the medium beets crosswise. Let the beets cool.
- In a large bowl, combine the vinegar with the shallots and season with salt and pepper. Gradually whisk in the oils until the dressing emulsifies. Add the greens, parsley, basil, tarragon, tomatoes and radishes to the bowl. Season the salad with salt and pepper, toss gently and transfer to a platter. Sprinkle the beets on top and serve.
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