Mesculin Greens With Rasperries Dill Asparagus Recipes

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CREAMY VINAIGRETTE



Creamy Vinaigrette image

Provided by Ina Garten

Categories     condiment

Time 5m

Yield 2 servings

Number Of Ingredients 8

1/2 cup good olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced shallot
4 ounces (5 cups) mesclun mix

Steps:

  • In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified.
  • Toss the greens with enough dressing to moisten and serve immediately.

MUSTARD VINAIGRETTE



Mustard Vinaigrette image

A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It's also great with cooked vegetables like beets or broccoli and with grain salads.

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, condiments

Time 40m

Yield About 2/3 cup

Number Of Ingredients 7

1 rounded tablespoon Dijon mustard
1 1/2 tablespoons red wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
Salt
freshly ground pepper
1/2 cup extra virgin olive oil, or use half olive oil and half canola or grapeseed oil
1 small garlic clove

Steps:

  • In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
  • Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 71 milligrams, Sugar 0 grams, TransFat 0 grams

MESCULIN GREENS WITH RASPERRIES, DILL & ASPARAGUS



MESCULIN GREENS WITH RASPERRIES, DILL & ASPARAGUS image

Categories     Vegetable     No-Cook     Vegetarian

Yield 4

Number Of Ingredients 16

1 -large package freshly prepared, cleaned and dried Mesculin Greens
1/4 Pint fresh raspberries
8-12 Spears Blanched Asparagus (cut on the bias)
Lemon Sections of approx 3
Medium sized lemons
2-3 Tablespoons of your favorite capers
1 Cup Blanched fresh peas
1 brick Emmentaler cheese - cut into triangular wedges (or shape of your choice)
1 small bunch fresh Dill
Salt & Pepper to taste
For added punch - zest lemons in long spirals before sectioning & use as beautiful color addition - great stage presence.
Vinaigrette:
3 tablespoons Pear infused White Balsamic Vinegar
5-6 Tablespoons Extra Virgin Olive Oil
1 Small Shallot - finely minced
Salt & Pepper to Taste

Steps:

  • Blanch asparagus & Peas - Cool, Chop Asparagus. Toss Mesculin Greens with Fresh dill sprigs. Arrange all other ingredients in a 'cobb-esque' fasion on the bed of greens. Dress at time of consumption. Savor the flavors! Enjoy!

LEMON VINAIGRETTE



Lemon Vinaigrette image

Provided by Ina Garten

Categories     condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 3

1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
Kosher salt and freshly ground black pepper

Steps:

  • In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

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