Very Green Salad With Herb Vinaigrette Recipes

Steps:

• Mince the garlic and shallot in a food processor. Scrape down sides and the add parsley, tarragon, basil and rosemary. Pulse to chop.
• Add the vinegar, agave nectar, salt, pepper, mustard, and 1 tbls. water. Pulse again. With the machine running, slowly pour in the oil in a thin stream.
• Place the cucumber, lettuce, onion, and kohlrabi in a large bowl. Drizzle with vinaigrette and toss to coat. Enjoy!

Steps:

• To make the salad: rinse the lettuce in chilled water. Remove from water, wrap in damp paper towels and refrigerate.
• Marinate the cucumber, celery, squash, carrots, tomatoes, and onions, separately, with the herb vinaigrette. Cover each, and refrigerate for 30 minutes.
• Slice the tortillas into 4-inch long, thin, triangular strips.
• In a large pan, add 1/2-inch of oil and heat. When the oil is hot, fry the tortillas until they are crisp. Remove to a paper towel-lined plate, season, and let cool.
• Place the lettuce in a large bowl. Add the marinated vegetables and toss with some more of the Herbed Vinaigrette. Season with salt and pepper. Top with the crispy tortilla strips.
• To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified.

Steps:

• In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.

Steps:

• Whisk together the lemon juice, herbs, honey and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper.

Steps:

• Whisk together the vinegar, shallots, Dijon, salt, and pepper in a large bowl. Add the oil in a slow, steady stream, whisking until smooth.
• Add the radishes, tomatoes, green onions and avocado and toss to combine. Then add the lettuce on top.
• When ready to serve, toss the dressing and other vegetables with the lettuce to coat.

Steps:

• For the vinaigrette:
• Whisk shallot, vinegar, lemon zest, lemon juice, orange juice, and honey in a medium bowl until combined. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper; set aside.
• For the salad:
• Bring a large pot of salted water to a boil; prepare a large bowl of ice water and a rimmed baking sheet lined with paper towels. Add asparagus to the boiling water and cook until crisp tender, 1-2 minutes. Remove with a slotted spoon or spider and immediately plunge into the ice water until chilled, then use slotted spoon to transfer asparagus to baking sheet to drain.
• In a large bowl, combine romaine, cucumber, avocado, basil, dill, and blanched asparagus. Drizzle with desired amount of dressing, season with salt and pepper, and toss gently to combine. Serve salad with remaining dressing on the side.

Steps:

• In a jar with a tight-fitting lid, combine the first nine ingredients; shake well.
• Cover and refrigerate for at least 8 hours.
• Divide the salad greens, tomatoes and mushrooms among eight salad plates.
• Shake dressing; drizzle over salads.

Steps:

• Whisk together vinegar, mustard, and broth in a large bowl, then add oil in a stream, whisking until emulsified. Season with salt and pepper and whisk in mixed herbs.
• Add lettuce and toss with vinaigrette.

Steps:

• In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out.
• Meanwhile, trim the root end off the romaine heart and chop lettuce crosswise into bite-size pieces. Add the romaine, arugula and parsley to a large bowl or salad spinner. Fill with cold water, swish the greens, then lift the spinner basket (or lift the greens out and transfer to a colander in the sink) and drain the water. Repeat 2 to 3 more times, or until the water runs clear and no grit remains. Spin-dry the greens or dry them very well by laying them out on a large kitchen towel, folding the towel in half and gently patting down to remove moisture. Rinse and dry the large bowl, and return the greens to the bowl, cover with the damp kitchen towel and refrigerate until cold, at least 30 minutes. (Greens washed, dried and covered this way can be refrigerated for up to 24 hours.)
• When you're ready to serve, finish the vinaigrette: To the garlic and vinegar, add the olive oil, dill, fish sauce, sugar and 1 tablespoon cold water, and season generously with salt and pepper. Whisk until well combined.
• Add a couple of tablespoons of the vinaigrette to the salad greens, and toss, adding more as needed to evenly coat. The salad should be lightly dressed, not drowned. Taste for seasoning, adjusting with more salt and pepper as desired.