Salad With Roqueforttarragon Vinaigrette Recipes

SIMPLE SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the grape tomatoes and bell pepper. Serve the remaining vinaigrette on the side.
• Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve.

MIXED GREEN SALAD WITH ROQUEFORT VINAIGRETTE

Steps:

• Combine baby greens, diced tomatoes, chopped onions, cranberries and pecans in large bowl. Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with salt and pepper. Mix in Roquefort cheese. Toss salad with dressing and serve.

VINAIGRETTE FOR GREEN SALAD

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
• Toss greens with dressing in a large bowl and season with salt and pepper.

WALDORF CHICKEN SALAD WITH TARRAGON DIJON VINAIGRETTE

Steps:

• To make the dressing, whisk the vinegar with the Dijon, garlic, salt and pepper in a small bowl.
• While whisking, drizzle in the oil.
• Stir in the tarragon.
• To make the salad, toss the chicken with the apple, celery and onion in a bowl.
• Add 1/4 cup of the dressing or enough to coat.
• Add the pecans, taste and add more dressing if you wish.
• Serve on a bed of lettuce (I use romaine.).

SPRING SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. Add garlic and set aside.
• Cook asparagus until tender crisp. This depends on the size of the asparagus. If you are using thin asparagus this should only take about 3 minutes.
• Slice eggs.
• Divide salad greens between 2 plates.
• Top with eggs, asparagus, tomatoes, sardines and olives.
• Remove the garlic from the dressing and drizzle over the salads.

SALAD WITH VINAIGRETTE

Steps:

• In a salad bowl, toss the greens, tomato, cucumber and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle dressing over salad just before serving.

SALAD WITH ROQUEFORT/TARRAGON VINAIGRETTE

Steps:

• Fry bacon in heavy, medium skillet over medium high heat until crisp.
• Remove using slotted spoon and drain on paper towels.
• Pour off all but 1 tbs fat from skillet.
• Add oil and garlic and cook over medium high heat until garlic starts to color.
• Remove and reserve garlic.
• Add bread cubes to skillet and fry on all sides until golden brown.
• Remove, using slotted spoon and drain on paper towels.
• Rub croutons on all sides with reserved garlic.
• For vinegrette, blend lemon juice, vinegar, tarragon, salt and pepper in a small bowl.
• Whisk in oils in a thin stream.
• Toss endive with the vinegrette in a large bowl.
• Add bacon, croutons and cheese and mix gently.
• Srpinkle with chervil.
• Serve immediately.

CHOPPED SALAD WITH TARRAGON VINAIGRETTE

Steps:

• In a large bowl, combine all of the ingredients and toss with your hands until evenly distributed. To serve, gather a handful of salad and gently drop it onto a salad plate, forming a pyramid.