GREEN SALAD WITH PICKLED-SHALLOT VINAIGRETTE
A simple leafy green salad is enhanced by thinly sliced carrots and watermelon radishes and finished with a pickled-shallot vinaigrette and edible flowers. It's a bright and easy side dish to serve alongside everything from roast chicken to salmon.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Cover shallot with vinegar; let stand 10 minutes. Transfer 2 tablespoons of liquid to a large bowl, then drain. Add mustard to vinegar in bowl; whisk to combine. Season with salt and pepper, then slowly whisk in oil until thick and creamy.
- Add greens, radishes, carrots, pickled shallot, and nasturtiums to bowl and toss to combine; serve immediately.
GREEN SALAD WITH PICKLED SHALLOTS
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet. Bake until toasted, 6 to 7 minutes. Let cool.
- Make the pickled shallot: Combine the vinegar, honey and 3/4 teaspoon salt in a small microwave-safe bowl. Microwave until hot, about 30 seconds. Add the shallot and let sit 15 to 20 minutes.
- Combine the lettuces and radicchio in a large bowl. Remove the shallot from the pickling liquid and add to the salad along with the toasted walnuts. Whisk the sour cream, olive oil and mustard into the pickling liquid; season with pepper. Drizzle over the salad, season with salt and pepper and toss.
GREEN SALAD WITH SHALLOT DRESSING
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Boil 1/4 cup white wine vinegar, 2 tablespoons water, 1/2 teaspoon sugar, 1/4 teaspoon salt, and pepper to taste. Pour over 1 thinly sliced shallot; cool. Whisk in 1 teaspoon dijon mustard and 1/3 cup olive oil. Toss 10 cups mixed greens with dressing to taste and season with salt and pepper. (Refrigerate leftover dressing for up to 3 days.)
SMASHED GREEN BEAN SALAD WITH CRISPY SHALLOTS
Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them open to fully absorb a tangy citrus dressing. A topping of store-bought crispy fried shallots nods to classic green bean casserole but skips the heavy creaminess.
Provided by Anna Stockwell
Categories Green Bean Salad Lime Juice Orange Juice Vinegar Onion Peanut Shallot Thanksgiving Side Entertaining Wheat/Gluten-Free Dairy Free
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Whisk lime juice, orange juice, vinegar, salt, fish sauce, sugar, and red pepper flakes in a large bowl to combine. Transfer 2 Tbsp. dressing to a small bowl; set aside for serving.
- Working in 2 batches, place green beans in a large resealable plastic or silicone bag. Seal bag and whack beans with a rolling pin to split the skins, break beans into smaller pieces, and soften the insides without completely pulverizing them. Transfer beans to large bowl with dressing. Add onion and toss, massaging with your hands to break beans down further and coat. Let sit at room temperature at least 1 hour or chill overnight.
- Using your hands, lift beans out of bowl and transfer to a platter, leaving excess liquid behind. Whisk oil and reserved 2 Tbsp. dressing to combine, then drizzle over beans. Gently mix in peanuts. Top with shallots.
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- Combine shallot and vinegar in a small bowl; season with salt and pepper and toss to combine. Let stand 30 minutes.
- Meanwhile, place tomatoes on a large rimmed baking sheet; season with salt and let stand 15 minutes.
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- Place shallot in a medium heatproof bowl. Bring vinegar, sugar and a pinch of salt to a simmer in a small saucepan. Simmer for 2 minutes, then pour over the shallot. Let stand, stirring occasionally, for 30 minutes.
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