MESCLUN SALAD WITH SHALLOT VINAIGRETTE
Categories Salad Leafy Green Side No-Cook Quick & Easy Salad Dressing Vinegar Healthy Shallot Lettuce Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
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
Provided by Marian Burros
Categories salads and dressings
Time 5m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Wash and dry mesclun.
- Whisk the lemon juice, vinegar and oil and mix with greens.
Nutrition Facts : @context http, Calories 49, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 16 milligrams, Sugar 1 gram
MESCLUN SALAD
Categories Leafy Green Mustard Side No-Cook Quick & Easy Lemon Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
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 CONFIT DUCK GIZZARDS AND MORELS
Categories Salad Duck Leafy Green Mushroom Appetizer Quick & Easy Summer Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Make vinaigrette:
- Whisk together shallot, vinegar, mustard, salt, and pepper to taste in a small bowl. Add oil in a slow stream, whisking until combined. Let dressing stand 15 minutes (for flavors to develop).
- Make salad:
- Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until just smoking, then sauté gizzards, stirring, until lightly browned, 2 to 3 minutes. Transfer to a bowl and season with salt and pepper. Whisk dressing, then pour half over gizzards, tossing to coat.
- Heat remaining tablespoon oil in skillet over high heat until hot but not smoking, then sauté morels, stirring, until lightly browned and tender, 3 to 4 minutes. Season with salt and pepper and add to gizzards, tossing to combine.
- Whisk remaining dressing, then pour over mesclun in a large bowl, tossing to coat.
- Divide mesclun among 6 plates and top with gizzards and morels.
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