CREAMY MUSTARD VINAIGRETTE BY INA GARTEN (BAREFOOT CONTESSA)
This is my favorite dressing now! It was recommended to me by my boss, and it's so fresh and yummy and so easy to make! I hope you like it too! Note: The original recipe calls for 1 extra-large egg yolk, but I don't care for raw eggs, so I leave it out, which the recipe says is fine to do. I just added it as an option.
Provided by Troop Angel
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper (and egg yolk if using).
- While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Toss salad with enough dressing to moisten and serve immediately.
RADISH-OLIVE SALAD WITH MUSTARD VINAIGRETTE
Make and share this Radish-Olive Salad With Mustard Vinaigrette recipe from Food.com.
Provided by Chocolatl
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine radishes, olives and scallions in a small bowl.
- Whisk oil, vinegar, mustard, salt and pepper together.
- Pour over radish mixture and toss to coat.
- Cover and refrigerate.
- To serve, place one or two Boston Lettuce leaves on each plate and divide salad evenly among plates.
RADISH VINAIGRETTE
Provided by Food Network
Time 10m
Yield 1/4 cup
Number Of Ingredients 7
Steps:
- Juice the radishes until you have 2 tablespoons of radish juice.
- In a bowl, combine the radish juice with the Champagne vinegar, olive oil, Dijon mustard, minced fresh thyme, and honey. Whisk the ingredients together and season with salt and pepper, to taste.
GREEN BEAN AND RADISH SALAD WITH MUSTARD - CAPER VINAIGRETTE
A simple, rustic vegetable salad with French country flair that's perfect on the side with whatever you're grilling this summer! Green Bean and Radish Salad with Mustard - Caper Vinaigrette is easy to make and comes together quickly!
Provided by By: Carol | From A Chef's Kitchen
Categories Side Dishes - Salads
Time 30m
Number Of Ingredients 12
Steps:
- Whisk together the first 8 ingredients in a bowl or in a jar, starting with 2 tablespoons Dijon mustard and shake well. Add salt and black pepper to taste. Adjust acidity and mustard level as desired.
- Prepare an ice bath.
- Bring a pot of generously salted (at least 2 tablespoons) water to a boil.
- Drop the green beans into the boiling water and boil for 4-5 minutes or until crisp-tender and still bright green.
- Scoop the beans out of the boiling water with a sieve and immediately drop into the ice bath. Let cool in the ice bath for several minutes. Drain and pat dry as well as you can.
- Toss together the green beans and radishes.
- Drizzle with the vinaigrette as desired and toss. (You may not need all of it; reserve the remainder for another use or as a marinade for chicken.)
- Serve immediately.
Nutrition Facts : ServingSize 1, Calories 282 kcal, Carbohydrate 15 g, Protein 4 g, Fat 25 g, SaturatedFat 3 g, TransFat 1 g, Sodium 134 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 21 g
BUTTER LETTUCE, RADISH, AND AVOCADO SALAD WITH MUSTARD DRESSING
When I compose a salad, I like to pair buttery flavors with bright ones. Here, creamy avocado is offset by the mustard vinaigrette and peppery radishes. I especially like making this in early spring, when the first radishes appear at the market.
Yield Serves 4
Number Of Ingredients 10
Steps:
- Whisk together the vinegar and mustard with a pinch each of salt and pepper. Continue whisking and add the oils in a slow, steady stream until the mixture is emulsified.
- Toss the dressing with the lettuce, radishes, scallion, and dill. Top with the avocado and serve.
MUSTARD VINAIGRETTE
A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It's also great with cooked vegetables like beets or broccoli and with grain salads.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, condiments
Time 40m
Yield About 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
- Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 71 milligrams, Sugar 0 grams, TransFat 0 grams
RADISHES WITH OLIVE OIL
This peppery veggies make a nice snack when paired with seasoned olive oil.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Combine olive oil, chives, salt, and lemon juice and zest. Serve with radishes.
Nutrition Facts : Calories 127 g
HORSERADISH-MUSTARD VINAIGRETTE
Steps:
- Combine the olive oil, vinegar, shallot, horseradish, and mustard in a small bowl or a jar with a tight-fitting lid. Whisk or shake until well combined, season with salt and pepper to taste, and serve or refrigerate in an airtight container until ready to serve.
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