Hearty Winter Salad With Sherry Vinaigrette Recipes

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MIXED GREEN SALAD WITH SHERRY VINAIGRETTE



Mixed Green Salad with Sherry Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/3 cup sherry vinegar
1 large clove garlic
2 teaspoons dried oregano
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 (4.5-ounce) bag mixed baby greens, rinsed and spun dried
1 red bell pepper, seeded and diced
1/2 cup pitted kalamata olives, halved
2 ounces feta cheese, coarsely crumbled

Steps:

  • Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
  • Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.

WINTER LETTUCE SALAD WITH ROASTED BEETS AND SHALLOT SHERRY VINAIGRETTE



Winter Lettuce Salad with Roasted Beets and Shallot Sherry Vinaigrette image

The truth of the matter is that I don't even like beets, but I am surrounded by people who do, and this salad is so delicious and seasonal all through the late fall to late spring. The riot of colors depending on what kind of beets you can score is gorgeous, and the sugar and acid in the oranges really makes the flavors pop. I call for radicchio and escarole here, two hearty lettuces, but any lettuces will work except romaine and iceberg. If you don't have sherry vinegar but have a little bit of sherry, you can sub cider vinegar and add the touch of sherry. The vinegar really makes it.

Provided by Food Network

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

CCCONSP16 medium or 4 large heirloom beets, such as Chiogga, candy, white or Bull's Blood, washed, tops removed, halved if large
Salt
1 small head radicchio or Treviso, washed, dried and cut or torn into pieces
1 small to medium head hearty leaf lettuce, such as escarole, green or red leaf, chicory, washed, dried and cut or torn into pieces
2 large seedless oranges
1 shallot, diced
1 teaspoon sugar
Pinch salt
1/3 cup olive oil
1/4 cup sherry vinegar
Freshly ground pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Fit the beets snugly into a pie plate or casserole pan and pour in enough water to cover the beets by one-third. Scatter some salt over the top and cover tightly with tin foil. Bake until soft but not falling apart, 30 to 40 minutes, depending on size and density. Check them with a fork for doneness.
  • Combine the lettuces in a salad bowl. The mix of the bitter radicchio and the heartier escarole is not only physically gorgeous, but it tastes great too!
  • Cut the ends off both oranges, and then cut the peel off in a downward motion all the way around. Save the peels, as you will use the juice in them for the dressing. Thinly slice the oranges and toss into the lettuces.
  • Let the beets cool before peeling. I like to cut them into quarters, and then slices from there because I like the look, but any reasonable bite-size slice works. Toss them into the salad.
  • For the shallot sherry dressing: Put the shallots into a container with a tight-fitting lid so you can really shake it for all its worth-hand emulsifying, if you will.
  • Add the sugar and a good pinch salt, followed by the olive oil, vinegar and any juice that you can squeeze out of the orange peels left over. Cover the container and really shake it so it becomes completely combined and cloudy. Taste for balance; you want it to be balanced between sweet and tart, so if it needs more salt or sugar, feel free to add it.
  • Dress the salad, toss with (clean!!) hands, grind a couple of grinds of pepper over it and serve.

HEARTY WINTER VEGETABLE SALAD WITH BLACK ONION SEED VINAIGRETTE RECIPE BY TASTY



Hearty Winter Vegetable Salad With Black Onion Seed Vinaigrette Recipe by Tasty image

Here's what you need: carrot, turnip, parsnip, extra virgin olive oil, kosher salt, Schwartz® ground black pepper, fresh arugula, bacon, crumbled goat cheese, Schwartz® Black Onion Seeds, Schwartz® Mustard Seeds, kosher salt, dijon mustard, apple cider vinegar, honey, extra virgin olive oil

Provided by Chris Salicrup

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

4 cups carrot, chopped
4 cups turnip, chopped
4 cups parsnip, peeled and chopped
2 teaspoons extra virgin olive oil
2 teaspoons kosher salt, plus more to taste
1 teaspoon Schwartz® ground black pepper
6 cups fresh arugula
½ lb bacon, cooked and crumbled
¼ cup crumbled goat cheese
1 teaspoon Schwartz® Black Onion Seeds
1 teaspoon Schwartz® Mustard Seeds
¼ teaspoon kosher salt
1 tablespoon dijon mustard
¼ cup apple cider vinegar
2 tablespoons honey
¼ cup extra virgin olive oil

Steps:

  • Preheat the oven to 425˚F (220˚C).
  • Cut up the vegetables and on a baking sheet, toss together the carrots, turnips, parsnips, olive oil, salt, and pepper.
  • Roast the vegetables until crispy and tender, 30-35 minutes.
  • Make the vinaigrette: In a small pan over medium-high heat, combine the Schwartz Black Onion Seeds and Schwartz Mustard Seeds and toast, stirring continuously, until fragrant, about 3 minutes.
  • In a blender, combine the toasted spices, salt, mustard, apple cider vinegar, and honey. Blend on high speed until the spices are fully ground and the mixture is smooth. With the blender running, slowly drizzle in the olive oil until emulsified.
  • Transfer the roasted vegetables to a large bowl and pour in ⅓ cup (80 ml) of the dressing. Toss to coat.
  • In a separate large bowl, combine the arugula, bacon, and goat cheese. Drizzle with more dressing to taste, reserving the remaining dressing for another use, and toss to combine. Add the roasted vegetables and toss again.
  • Divide between plates and serve.
  • Enjoy!

Nutrition Facts : Calories 682 calories, Carbohydrate 55 grams, Fat 40 grams, Fiber 12 grams, Protein 27 grams, Sugar 28 grams

HEARTY WINTER SALAD WITH SHERRY VINAIGRETTE



Hearty Winter Salad with Sherry Vinaigrette image

Categories     Salad     Sherry     Spring     Winter

Yield 4 to 6 servings

Number Of Ingredients 11

Dressing
3 tablespoons sherry vinegar
1 large garlic clove
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (10-ounce) bag of mixed baby greens, rinsed and spun dry (about 6 cups)
1 red bell pepper, cored, seeded, and diced
1/2 cup pitted kalamata olives, halved
2 ounces feta cheese, coarsely crumbled

Steps:

  • Blend the vinegar, garlic, oregano, salt, and pepper in a blender until the garlic is finely chopped. With the motor running, slowly blend in the oil.
  • Toss the baby greens, bell pepper, olives, and cheese in a salad bowl. Drizzle with the dressing and toss to coat.

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