Greens Tossed With Sherry Fig Vinaigrette Recipes

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MIXED GREEN SALAD WITH SHERRY VINAIGRETTE



Mixed Green Salad with Sherry Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/3 cup sherry vinegar
1 large clove garlic
2 teaspoons dried oregano
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 (4.5-ounce) bag mixed baby greens, rinsed and spun dried
1 red bell pepper, seeded and diced
1/2 cup pitted kalamata olives, halved
2 ounces feta cheese, coarsely crumbled

Steps:

  • Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
  • Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.

GREENS TOSSED WITH SHERRY FIG VINAIGRETTE



Greens Tossed With Sherry Fig Vinaigrette image

Number Of Ingredients 14

FOR THE DRESSING:
1 (15-ounce) can whole fig in syrup, drained
1/3 cup sherry red wine vinegar, (or a combination of equal parts balsamic and red wine vinegars)
1 clove garlic, halved
2 teaspoons crushed dried rosemary
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/4 cup orange juice
1/4 cup grapeseed oil or other mild-flavored oil
FOR THE SALAD:
3 ounces chopped prosciutto (about 3/4 cup)
1 medium red onion, diced
1 large head Romaine lettuce, or 3 romaine hearts, trimmed and torn into bite-size pieces
2 (7-ounce) bags baby spinach

Steps:

  • To make the dressing, puree the dressing ingredients in a blender or food processor until smooth. To make the salad, sauté the prosciutto in a medium skillet over medium heat until its fat renders and some of the pieces get crisp at their edges. Add the onion and cook for a minute to soften slightly. Toss the romaine and spinach in a large salad bowl. Add the dressing, prosciutto, and onion toss. Serve immediately.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

GREEN SALAD WITH DRIED FIGS, BLUE CHEESE, WALNUTS, AND SHERRY VINAIGRETTE



Green Salad with Dried Figs, Blue Cheese, Walnuts, and Sherry Vinaigrette image

Categories     Salad     Cheese     Fig     Walnut     Sherry

Yield makes 4 to 6 servings

Number Of Ingredients 14

4 large handfuls salad greens-such as red leaf, spinach, arugula, frisée, or premixed mesclun
4 generous tablespoons chopped dried figs (we use Calmyrna and Black Mission figs, plumped in warm water and drained)
3 tablespoons chopped toasted walnuts (see Toasting Nuts, p. 99)
1/2 cup Sherry Vinaigrette
4 tablespoons crumbled Valdeon (Spanish blue cheese), or your favorite blue cheese
Sherry Vinaigrette
1 medium shallot, finely minced
2 tablespoons sherry wine vinegar
1 tablespoon fig preserves, or 1 tablespoon honey
2 teaspoons chopped capers
1 teaspoon Dijon mustard
1/2 cup olive oil
Salt and pepper
(makes 3/4 cup or 4 to 6 servings)

Steps:

  • Place the salad greens, figs, walnuts, and dressing in a bowl and toss. Divide among plates and crumble the blue cheese on top of each salad.
  • Sherry Vinaigrette
  • Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified. Taste for balance, and add a little more olive oil, if you like. Season with salt and pepper.

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