MUSTARD VINAIGRETTE
This spicy honey-mustard dressing is an easy and versatile dressing for almost any salad!
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.
Nutrition Facts : Calories 168.4 calories, Carbohydrate 1.9 g, Fat 18.2 g, SaturatedFat 2.8 g, Sodium 421 mg, Sugar 1.4 g
FRISEE SALAD WITH DIJON VINAIGRETTE
Frisee has a slightly bitter taste and crisp, curly leaves. Pair it with a tangy vinaigrette for an easy side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a blender (or screw-top jar), combine vinegar and mustard. Season with salt and pepper, and blend well to combine. Add oil, and blend until combined and thickened.
- Place frisee and chives in a large serving bowl; toss with vinaigrette, and serve.
FRISEE SALAD WITH WARM VINAIGRETTE
Steps:
- Fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off; set aside and keep warm.
- Put the bacon and shallots into a cold skillet with a tablespoon of olive oil and cook over medium heat until the bacon is browned and crisp; be careful not to let it burn. Remove with a slotted spoon, drain on paper towels, and set aside. Meanwhile, get a jar with a tight fitting lid. Add the mustard, remaining 4 tablespoons olive oil, red wine vinegar, and lemon juice. Shake well to combine the ingredients, add the chives, taste, and season with salt and pepper.
- Put the frisee into a large bowl and toss it with the dressing the cooked bacon and shallots. To serve, place a large mound of salad onto a plate and top with a poached egg. Garnish with some chives and a drizzle of olive oil.
RADISH VINAIGRETTE
Provided by Food Network
Time 10m
Yield 1/4 cup
Number Of Ingredients 7
Steps:
- Juice the radishes until you have 2 tablespoons of radish juice.
- In a bowl, combine the radish juice with the Champagne vinegar, olive oil, Dijon mustard, minced fresh thyme, and honey. Whisk the ingredients together and season with salt and pepper, to taste.
RADISH-OLIVE SALAD WITH MUSTARD VINAIGRETTE
Make and share this Radish-Olive Salad With Mustard Vinaigrette recipe from Food.com.
Provided by Chocolatl
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine radishes, olives and scallions in a small bowl.
- Whisk oil, vinegar, mustard, salt and pepper together.
- Pour over radish mixture and toss to coat.
- Cover and refrigerate.
- To serve, place one or two Boston Lettuce leaves on each plate and divide salad evenly among plates.
ENDIVE, MâCHE, AND RADISH SALAD WITH CHAMPAGNE VINAIGRETTE
Categories Salad Champagne Leafy Green Side No-Cook Vegetarian Quick & Easy Radish Raw Endive Shallot Gourmet Sugar Conscious Vegan 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 12
Steps:
- Make dressing:
- Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified, then whisk in chives.
- Make salad:
- Toss together endive, mâche, and radishes in a large bowl, then drizzle with dressing and toss gently to coat. Serve immediately.
FRISEE SALAD WITH STRAWBERRY VINAIGRETTE
Try the sweet dressing on your salad for a surprising and delish combo.
Provided by Allrecipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the vinegar, mustard, strawberry sauce, maple syrup, water and the olive oil. Season to taste with salt and pepper. The vinaigrette can be made up to 2 days in advance and kept, covered, in the refrigerator.
- Place the almonds in a large nonstick skillet and toast over low heat, stirring occasionally, until golden, about 5 minutes.
- Place the frisee, fennel, mint, peas and toasted almonds in a large bowl. Drizzle in the vinaigrette and toss the salad. Mound the salad onto small plates and top with the cheese.
Nutrition Facts : Calories 414.5 calories, Carbohydrate 28 g, Cholesterol 18.7 mg, Fat 27 g, Fiber 7 g, Protein 17.8 g, SaturatedFat 5.6 g, Sodium 614.8 mg, Sugar 10.9 g
FRISEE SALAD WITH PISTACHIOS AND DIJON VINAIGRETTE
A crisp green salad is always a good idea. Here, two pleasantly bitter chicories -- frisee and radicchio -- are tossed with aromatic tarragon, crunchy pistachios, and a bright lemon-Dijon dressing.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Combine frisee, radicchio, and tarragon leaves in a serving bowl. In a small bowl, whisk together mustard, lemon juice, and sugar. Slowly whisk in oil; season with salt and pepper. Drizzle dressing over salad, tossing to coat. Sprinkle with pistachios and tarragon flowers and serve.
FRENCH POTATO SALAD WITH MUSTARD VINAIGRETTE
Make and share this French Potato Salad With Mustard Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- To make the vinaigrette: whisk together all the vinaigrette ingredients in a small bowl; set aside.
- To make the Dijon-basil mayonnaise: whisk together all the ingredients until well blended; cover and refrigerate until set to use.
- To make the salad: Bring the water to a boil in a saucepan; add in salt and lower heat to medium.
- Add in potaotes and cook, covered, about 20 minutes or until tender.
- Cool under running water and drain.
- Cut into bite-sized pieces.
- Add potatoes, green onions, and parsley in a bowl.
- Add in the vinaigrette; toss lightly.
- Cover and refrigerate 6-8 hours.
- Serve with Dijon-Basil Mayonnaise--top the salad with a dollop.
Nutrition Facts : Calories 470, Fat 23.7, SaturatedFat 3.2, Cholesterol 4.1, Sodium 476.4, Carbohydrate 58.3, Fiber 6.4, Sugar 6, Protein 7.8
FRISEE SALAD WITH DIJON VINAIGRETTE
Steps:
- Heat oven to 450°F.
- Toss potatoes with 1 Tbsp. oil; spread onto rimmed baking sheet.
- Bake 18 to 20 min. or until potatoes are tender and golden brown; cool 10 min.
- Meanwhile, use back of spoon to press eggs through fine-mesh strainer into small bowl.
- Toss frisee with bacon and potatoes in large bowl.
- Whisk vinegar, mustard and garlic in medium bowl until blended. Gradually add remaining oil, whisking constantly after each addition. Add to frisee mixture; mix lightly.
- Top with cheese and egg.
Nutrition Facts : Calories 190, Fat 17 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 270 mg, Carbohydrate 2 g, Fiber 0.606 g, Sugar 0.897 g, Protein 7 g
MâCHE AND RADICCHIO SALAD WITH BEETS AND WALNUT VINAIGRETTE
Of all the greens I worked with this week, mâche has the sweetest, mildest flavor. It goes nicely with the bitter radicchio, sweet beets and the nutty vinaigrette. Mâche is so delicate that it takes very little dressing.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, appetizer
Time 10m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Mix together the dressing ingredients.
- Place the sliced beets in a medium bowl and toss with 2 tablespoons of the dressing.Place the sliced beets in a medium bowl and toss with 2 tablespoons of the dressing.
- In a large salad bowl combine the mâche, radicchio, walnuts and tarragon, if using. Toss with the remaining dressing. Add the beets and Parmesan and toss again, or arrange the beets and Parmesan on top of the greens, and serve.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 196 milligrams, Sugar 2 grams, TransFat 0 grams
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