STEAMED CAULIFLOWER WITH WALNUT VINAIGRETTE
Buttery walnuts are roasted with garlic and Parmesan, then tossed with capers, parsley, and red-wine vinegar to make a sensational dressing for crisp-tender cauliflower.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Mash garlic and 1/4 teaspoon salt into a paste. Toss with walnuts, Parmesan, and 2 tablespoons oil. Roast on a rimmed baking sheet until golden, 7 to 10 minutes. Let cool.
- Cut cauliflower into 1-inch-thick planks. Steam in a pot of salted boiling water fitted with a steamer basket until crisp-tender, about 7 minutes.
- Finely chop roasted nuts; toss with capers, parsley, vinegar, and remaining 1 tablespoon oil. Season with salt and pepper.
- Divide cauliflower among plates, spoon on vinaigrette, drizzle with more oil, and serve.
GINGER-SESAME STEAMED VEGETABLE SALAD
A homage to my father's Laotian roots, this warm salad is traditionally prepared with baby bok choy, snow peas, peapod shoots and baby mustard greens. Just use any seasonal green vegetables you like. -Monnie Norasing, Mansfield, Texas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix the first six ingredients., In a stockpot, place steamer insert or basket over 2 in. of water. Place green beans, broccoli and carrots in insert. Bring water to a boil. Reduce heat to maintain a simmer; steam vegetables, covered, 5-7 minutes or just until crisp-tender. Add spinach; cook, covered, 1-2 minutes longer or until spinach is wilted., Transfer vegetables to a large bowl. Add ginger mixture; toss to combine. Just before serving, sprinkle with peanuts, cilantro and julienned ginger.
Nutrition Facts : Calories 156 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
STEAMED VEGETABLE SALAD WITH WALNUT OIL
Keep a kettle of boiling water nearby to easily refill the steamer pot.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Set a steamer basket inside a pot of water and bring to a boil. Working in batches, and refilling pot with water as needed, steam vegetables until crisp-tender, 3 to 5 minutes for broccolini; 4 to 5 minutes for asparagus, squash, and zucchini; 5 to 6 minutes for carrots; and 15 to 20 minutes for beets.
- Arrange vegetables on a platter. Season with salt, drizzle with oil, and squeeze with lemon. Garnish with microgreens; serve.
VEGETABLE TOP SALAD WITH WALNUT DRESSING
Steps:
- Make the dressing: Place the walnuts inside a ziptop bag. Use a rolling pin to lightly crush the walnuts into smaller pieces inside the bag. In a large bowl, whisk the walnuts, Cognac, pepper flakes and red wine vinegar with a generous pinch salt. Slowly whisk in the olive oil. Taste for seasoning.
- Make the salad: Pour the dressing over the greens and toss to coat. Drizzle honey in the bottom of a serving bowl. Add the greens. Sprinkle cheese over the top. Serve immediately.
LENTIL SALAD WITH WALNUT OIL
This dish is inspired by a recipe from "The Paris Cookbook," by Patricia Wells. I'd never thought about using walnut oil, which is high in omega-3 fats, with lentils. It's a great combination. Be sure to keep walnut oil in the refrigerator once it's opened.
Provided by Martha Rose Shulman
Categories dinner, weekday, salads and dressings
Time 1h
Yield Serves six
Number Of Ingredients 17
Steps:
- Combine the lentils, garlic, bay leaf, onion, carrot and water in a large saucepan or Dutch oven. Bring to a boil. Add salt to taste (1 to 2 teaspoons), reduce the heat to low, cover and simmer 35 to 45 minutes until the lentils are tender. Remove from the heat. and discard the onion, carrot, garlic cloves and bay leaf. Drain through a strainer set over a bowl.
- Whisk together the vinegar, Dijon mustard, salt and shallot or garlic. Whisk in the oil and 2 to 4 tablespoons of the liquid from the lentils. Stir into the lentils. Add the parsley and pepper, and taste and adjust salt. Spoon onto plates, arrange walnuts on top of the lentils, and serve.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 15 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 855 milligrams, Sugar 3 grams, TransFat 0 grams
ASPARAGUS SALAD WITH WALNUT OIL VINAIGRETTE
This is the BEST recipe I have ever found using fresh asparagus. I think I could eat this salad everyday for the rest of my life. I discovered this exceptional recipe on foodnetwork, originally from Emeril Lagasse. I have added Blue Cheese crumbles to the finished salad because I think it sends this salad over the top. I have made this recipe several times now. Every time I make it I enjoy it more and more. This salad will make an ordinary meal fabulous!! If you enjoy asparagus as much as I do, I think you will enjoy this recipe!
Provided by Bev I Am
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine and whisk together vinegar, shallot, mustard, salt and pepper.
- Continue to whisk and add vegetable oil in thin stream.
- Whisk in walnut oil; set dressing aside.
- Place steamed asparagus on platter; pour dressing over asparagus.
- Garnish with toasted walnuts, parsley and Blue Cheese crumbles.
- Taste and season with additional salt and pepper if necessary.
- Serve immediately.
Nutrition Facts : Calories 419.8, Fat 42.6, SaturatedFat 5.5, Cholesterol 4.2, Sodium 410, Carbohydrate 7.8, Fiber 3.6, Sugar 2.2, Protein 6
SALAD WITH WALNUT-MUSTARD DRESSING
Categories Salad Leafy Green Mustard Side No-Cook Valentine's Day Low Carb Vegetarian Walnut Spring Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Combine mayonnaise, lemon juice, oil and mustard in small bowl. Whisk to blend well. Season dressing to taste with salt and pepper.
- Combine radicchio and Bibb lettuce in large bowl. Add dressing; toss to coat evenly. Divide salad between 2 plates. Sprinkle with walnuts and serve.
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- Separate the vegetables into batches, putting together the softer ones like cauliflower and broccoli flowerets, and doing the same with harder ones, including the apple, fennel, celery, daikon and carrots. Sprinkle with the scallions.
- Steam the batches of vegetables, separately, over high heat for about 3 minutes per batch until they are all cooked. If you don''t have a steamer, blanch each batch of veggies separately by plunging them into boiling water for 3 minutes and removing them with a slotted spoon into a colander to drain. Whether steaming or blanching, it''s a good idea to use a timer.
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