Green Salad With Brown Butter Walnut Vinaigrette Recipes

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MIXED GREENS SALAD WITH BROWN BUTTER VINAIGRETTE



Mixed Greens Salad with Brown Butter Vinaigrette image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 10m

Number Of Ingredients 8

2 sticks unsalted butter
2 small shallots, minced
Salt and freshly ground black pepper
1/3 cup sherry vinegar
1 cup extra-virgin olive oil
2 teaspoons finely chopped fresh thyme leaves
1 tablespoon finely chopped fresh Italian parsley leaves
Bag mixed salad greens

Steps:

  • Place butter in a medium saucepan over medium-high heat. When the butter turns light brown in color, add shallots and stir for 10 seconds then season with salt and pepper. Add the sherry vinegar. Remove from heat, place in blender. Turn blender on high; slowly drizzle in olive oil to create an emulsion. Once all the olive oil is added, turn blender off. Taste for seasoning; adjust with salt and pepper, if needed. Add thyme and Italian parsley to blender, quickly pulse to incorporate.
  • In a large bowl, toss salad greens with vinaigrette and serve immediately.

MIXED GREENS WITH WALNUT VINAIGRETTE



Mixed Greens with Walnut Vinaigrette image

Provided by Food Network

Time 10m

Yield 6 servings

Number Of Ingredients 9

1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 cup/60 ml walnut oil
Salt and freshly ground black pepper
Lemon juice, to taste
Olive oil, to finish
6 large handfuls mixed greens (recommended: butter lettuce, frisee, rocket, radicchio, endive, romaine, mache, etc.)
2 handfuls toasted walnuts, finely chopped
Generous handful barely chopped fresh dill

Steps:

  • In a small bowl, whisk together the vinegar and mustard. Whisk in the walnut oil, drop by drop. Season the vinaigrette with salt and pepper. If acid is needed, add lemon juice. If more oil needed, add olive oil.
  • Tear the greens into large bite-size pieces in a flat bowl. Add the nuts and dill. Just before serving, add only enough dressing to coat lightly when tossed. Toss and serve.

Nutrition Facts : Calories 117, Fat 12 grams, SaturatedFat 1 grams, Sodium 140 milligrams, Carbohydrate 2 grams, Fiber 1.5 grams, Protein 2 grams, Sugar 1 grams

THREE GREENS AND FRUIT WITH VINAIGRETTE



Three Greens and Fruit with Vinaigrette image

Use Bosc pears in this crisp green salad. It's great to serve during the cool weather months, and is a beautiful addition to any holiday table!

Provided by MARIA GEE

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13

6 tablespoons white wine vinegar
6 tablespoons vegetable oil
1 red onion, thinly sliced
¼ cup white sugar
¼ teaspoon salt
2 dashes hot pepper sauce
¾ teaspoon ground black pepper to taste
½ cup coarsely chopped walnuts
1 head romaine lettuce, torn
1 head butter lettuce, torn
2 bunches fresh spinach leaves
2 pears, cored and sliced
1 (4 ounce) package feta cheese

Steps:

  • In a bowl, mix the vinegar, oil, onion, sugar, salt, hot sauce, and pepper. Cover and refrigerate 1 hour.
  • In a skillet over medium heat, cook the walnuts, stirring constantly, until lightly toasted.
  • In a large bowl, mix the walnuts, romaine lettuce, butter lettuce, spinach, and pears. Toss with the dressing mixture to coat. Sprinkle with feta cheese to serve.

Nutrition Facts : Calories 173.6 calories, Carbohydrate 13.7 g, Cholesterol 8.4 mg, Fat 12.5 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 203.9 mg, Sugar 8.5 g

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