Mixed Greens With Lemon Champagne Vinaigrette Recipes

Steps:

• In a small bowl, whisk vinegar, lemon juice, mustard and shallot. Gradually whisk in oil., In a large bowl, combine lettuce, spinach and arugula. Pour vinaigrette over salad; toss to coat. Top with walnuts and pomegranate seeds. Serve immediately.

Steps:

• MIXED GREENS: Put the mesclun greens in a large bowl and drizzle with vinaigrette (recipe follows), mixing vinaigrette into the greens with your hand to lightly coat them to taste (you can always add more). Put dressed greens on serving plates and top with a few grinds of black pepper and a sprinkle of Fleur de Sel to taste, if using. Use a knife or cheese shaver to shave cheese into thin shards. Distribute cheese over each salad and serve.
• WINE-LOVING VINAIGRETTE: Combine mustard and vinegar in a mixing bowl and whisk to blend. Slowly add 2-3 tablespoons of the oil in a thin stream, whisking constantly until mixture thickens. Add remaining oil in a steady stream, continuing to whisk. Season with salt and pepper to taste.

Steps:

• Place lettuce in a large bowl.
• In a jar with a lid, shake together remaining ingredients. Pour desired amount of vinaigrette over greens just before serving. There will be leftover dressing.

Steps:

• Combine the endives, watercress, lettuce and arugula in a large bowl.
• Add half of the dressing and gently toss to coat.
• Season with salt and pepper.
• Serve the salad on plates and drizzle with the remaining vinaigrette.
• Makes 8 servings.
• Vinaigrette; In a blender, puree the tomato chunks until smooth.
• Strain through a fine sieve, pressing hard on the solids.
• Rinse out the blender and return the tomato juice to it.
• Add the garlic and lemon juice and with the machine on, add the olive oil in a thin stream, blending until smooth.
• Add the chopped tomato and pulse just until chunky.
• Season with salt and pepper.

Steps:

• Whisk garlic, oil, lemon zest, lemon juice, and honey in a large bowl; season vinaigrette with salt and pepper.
• Add collard greens and turnip greens to vinaigrette and toss to coat. Add half of cranberries, season with salt and pepper, and toss again to combine.
• Top salad with remaining cranberries just before serving.

Steps:

• Combine mustard, vinegar, honey and water.
• Briskly whisk.
• Slowly add in olive oil, shallots and basil.
• Toss with mixed greens.
• Top with additional ingredients to taste.

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, garlic, salt and pepper; shake well. In a salad bowl, combine greens and onion. Drizzle with dressing; toss to coat.

Steps:

• In a bowl toss greens with oil, lemon juice, and salt and pepper to taste and divide salad between 2 plates.