Mesclun Greens With Classic Sherry Vinaigrette Recipes

MESCLUN GREENS WITH TOASTED PECANS, SHAVED BRAISED ARTICHOKES, TOSSED IN A ROASTED SHALLOT VINAIGRETTE

Steps:

• Toss the greens with the shallot vinaigrette ina large bowl and season with salt and pepper. Divide the greensequally onto 4 chilled salad plates. Sprinkle the pecans evenlyover each salad and thinly shave 1/2 of each artichoke over eachsalad using a Japanese mandoline.
• In a small skillet, heat 1 tablespoon of olive oil over medium-high heat. Thinly slice the shallot and saute it in the pan until it begins to brown slightly. Remove the pan from the heat and place the cooked shallot in a blender. Add the white wine vinegar and puree the mixture. Slowly drizzle in the remaining olive oil in a steady stream while the blender is running. When all of the oil is incorporated, season with salt and pepper. Yield: 1 cup
• Start by preparing the braising liquid. Combine the flour, lemon juice, oil and salt in a medium saucepan. Add the water and whisk vigorously to combine. Bring the mixture to a simmer over medium-low heat and cover. To prepare the artichokes: take each artichoke and starting from the bottom, tear off the leaves until you come halfway up the artichoke, rubbing the exposed areas with the cut lemon as you go to prevent it from oxidizing. At this point turn the artichoke on its side and cut off the remaining top inch of leaves with a serrated knife. Cut the artichoke in half lengthwise and scrape out all of the fuzz that sits on top of the heart. Keep rubbing the artichoke with lemon as you work. Finally trim off any more tough leaves and green spots anywhere else on the artichoke. Drop them into the simmering braising liquid. Simmer covered for about 20 minutes or until a paring knife easily slides into the artichoke heart. Cool the heart in the cooking liquid and store in the refrigerator until ready to use.

MESCLUN WITH CREAMY LEMON VINAIGRETTE

Steps:

• Combine the baby greens in a salad bowl. In a mini food processor, pulse together the shallot, mustard, vinegar, lemon juice, zest and cayenne. Add the olive oil and pulse again to combine. Add the sour cream and blend for 30 seconds until creamy. Taste and season with salt and pepper. Drizzle over the greens and toss to coat and serve.

SALAD OF MESCLUN GREENS WITH DRIED CRANBERRIES, MASCARPONE DUMPLINGS AND CHAMPAGNE VINAIGRETTE

Steps:

• For the dumplings and salad:
• Mix goat cheese, mascarpone and chives in a bowl. Roll into small "dumplings" and set aside at room temperature.
• For the Champagne Vinaigrette:
• Make vinaigrette by mixing together vinegar, Champagne, vanilla, chives, salt, and pepper, in a small bowl. Add oil in a slow stream by whisking constantly.
• Cut or shred greens into 1/2-inch wide pieces. Combine cheese dumplings, greens, cranberries, and tomatoes and toss with enough vinaigrette to coat.

MIXED GREEN SALAD WITH SHERRY VINAIGRETTE

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.

GREEN SALAD WITH DRIED FIGS, BLUE CHEESE, WALNUTS, AND SHERRY VINAIGRETTE

Steps:

• Place the salad greens, figs, walnuts, and dressing in a bowl and toss. Divide among plates and crumble the blue cheese on top of each salad.
• Sherry Vinaigrette
• Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified. Taste for balance, and add a little more olive oil, if you like. Season with salt and pepper.

MESCLUN SALAD

Steps:

• In a salad bowl toss the mesclun well with the oil and drizzle it with the vinegar. Season the salad with salt and pepper and toss it well.

MESCLUN SALAD WITH LEMON VINAIGRETTE

Steps:

• In a large bowl, whisk together lemon zest and juice, vinegar, mustard, and oil until combined and thickened; season with salt and pepper. Add mesclun; toss to coat. Season again with salt and pepper.

MESCLUN SALAD

Steps:

• Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.
• Add greens to dressing and toss to coat. Serve immediately.

MESCLUN SALAD WITH SHALLOT VINAIGRETTE

Steps:

• Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.

MESCLUN SALAD WITH TRUFFLE VINAIGRETTE

Steps:

• Whisk together all ingredients except mesclun in a large bowl until combined. Just before serving, add greens and toss to coat.