Green Salad With Boiled Dressing Recipes

SIMPLE GREEN SALAD AND VINAIGRETTE DRESSING

Steps:

• Place all of the vinaigrette dressing ingredients into a small jug or jar and whisk together for a few seconds, until combined.
• Place all of the salad ingredients into a large serving bowl and toss together.
• Serve the salad dressing with the salad.

GREEN SALAD WITH RADISHES AND CREAMY MUSTARD DRESSING

Steps:

• For the dressing:
• In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer). While the eggs cook, set up a bowl of ice water in the sink; transfer the just boiled eggs to the ice bath.
• Allow the eggs to cool in ice water, then peel them and separate the yolks from the whites. Reserve the whites for another use and push the yolks through a a sieve or a "spider" spatula into a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste.
• For the salad:
• Put the lettuces and radishes in a salad bowl and spoon over most of the dressing. Season with a sprinkle of salt and freshly cracked black pepper. Gently but thoroughly toss the salad with your hands to coat the leaves well. Taste a leaf and add more dressing, lemon, salt, or pepper as needed. Serve immediately.

GREEN SALAD WITH DRESSING

Steps:

• Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
• Toss together mangoes, romaine, and cucumber with dressing, to taste.

GREEN SALAD WITH BOILED DRESSING

Steps:

• Wash greens in cold water, and chop into salad sized pieces. To about 1 tablespoon of flour add enough cold water to make a paste. Break one egg into the bowl and stir until well mixed. Add 1 cup of water, 1/4 cup of vinegar (more or less to taste), salt, pepper, and either 4 tablespoons of oil or 4 to 5 pieces of fried bacon plus the bacon grease. Cook over low heat until quite thick. Chop one or two hard boiled eggs. Mix greens, chopped eggs, and hot dressing. Serve while dressing is still warm.

BOILED SALAD DRESSING

Steps:

• Mix dry ingredients well; add vinegar and water slowly, stirring constantly and cook until thickened and smooth.
• Beat eggs or egg yolks slightly; add a little of the hot mixture to the eggs gradually, stirring well.
• Then add remaining hot mixture and cook over low heat for another five minutes.
• Add butter, transfer to a container or glass jar and allow to remain uncovered until cool.
• When ready to serve, thin with cream to desired consistency.

GREEN TOMATO SALAD WITH RUSSIAN DRESSING

Steps:

• Toss together the tomatoes, vinegar and olive oil, and season to taste with salt and pepper. Line an oval or round platter with the tomato slices, overlapping them slightly and sliding in a red tomato slice at regular intervals.
• Whisk together the mayonnaise, yogurt and ketchup. Stir in the capers and red onion. Spoon the dressing over the tomatoes. Sprinkle on the parsley, garnish with hard-boiled egg wedges, and serve.

OLD FASHIONED BOILED SALAD DRESSING

Steps:

• In microwave safe bowl mix sugar, cornstarch and salt.
• Whisk in the egg, vinegar, water and mustard.
• Microwave on high for 3 minutes then stir.
• Microwave again on high for 1 minute then stir and repeat in 1 minute increments until dressing comes to a boil and thickens - about 5 - 6 minutes total cook time. (It will continue to thicken as it cools).
• Add butter.
• Store in refrigerator.

GREEN SALAD WITH HARD-COOKED EGGS

Steps:

• Cut romaine lettuce into bite-size pieces; place in a large bowl. Add grape tomatoes, celery, and cubed dill-flavored Havarti cheese.
• In a small bowl, whisk together Dijon mustard and fresh lemon juice; whisk in olive oil in a steady stream until emulsified. Season with coarse salt and ground pepper.
• Pour dressing over salad, and toss to combine. Serve topped with hard-cooked eggs. (See cook's note.)