Best Chive Vinaigrette Recipes

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TUNA, ASPARAGUS, AND NEW POTATO SALAD WITH CHIVE VINAIGRETTE AND FRIED CAPERS



Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers image

Provided by Molly Stevens

Categories     Potato     High Fiber     Lunch     Tuna     Asparagus     Radish     Spring     Chive     Capers     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 18

Vinaigrette:
1/3 cup chopped fresh chives
1/4 cup Champagne vinegar
1 small shallot, coarsely chopped
1 teaspoon honey
1 teaspoon Dijon mustard
2/3 cup vegetable oil
1/3 cup extra-virgin olive oil
Salad:
1 1/2 pounds thick asparagus, stems peeled
1 1/4 pounds baby red potatoes, halved or quartered
1/3 cup olive oil
1/2 cup capers, drained, patted dry
8 ounces mixed spring greens
16 large radishes, trimmed, very thinly sliced (about 3 cups)
3 large hard-boiled eggs, peeled, quartered
12 ounces imported tuna packed in oil, drained
Chive blossoms (optional)

Steps:

  • For vinaigrette:
  • Puree first 5 ingredients in blender until smooth. With machine running, gradually add vegetable oil, then olive oil. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For salad:
  • Cook asparagus in large skillet of boiling salted water until just tender, 4 to 5 minutes. Transfer asparagus to 13x9x2-inch pan of ice water to cool. Drain asparagus and pat dry. DO AHEAD: Can be made 8 hours ahead. Wrap in paper towels, then plastic, and chill.
  • Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. Drain; let cool 5 minutes. Place in medium bowl. Add 1/4 cup vinaigrette; toss to coat. Season to taste with salt and pepper.
  • Heat olive oil in small skillet over medium-high heat. Add capers and fry until capers are crisp and open like flowers, stirring often, 45 to 60 seconds. Using slotted spoon, transfer capers to paper towels to drain. DO AHEAD: Potatoes and capers can be made 2 hours ahead. Let stand at room temperature.
  • Place asparagus in large bowl. Add 2 tablespoons vinaigrette and toss to coat. Toss potatoes again to coat, adding 1 more tablespoon vinaigrette if dry. Place greens and radishes in another large bowl. Toss with enough vinaigrette to coat. Spread greens and radishes over large platter. Arrange potatoes, asparagus, eggs, and tuna atop greens. Drizzle some vinaigrette over tuna. Sprinkle with fried capers and chive blossoms, if desired.

GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER AND GRILLED LEEKS WITH HERBED VINAIGRETTE



Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter and Grilled Leeks with Herbed Vinaigrette image

Provided by Bobby Flay

Yield 8 servings

Number Of Ingredients 23

1 tablespoon olive oil
1/4 cup finely chopped shallots
1 teaspoon finely chopped garlic
2 stick unsalted butter, at room temperature
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
3 tablespoons finely chopped chives
Salt and freshly ground pepper
2 cups coarsely ground black peppercorns
3 tablespoons ancho chile powder
8 T-bone steaks, each 10 to 12 ounces
Olive oil
Salt
1 tablespoon Dijon mustard
1/4 cup white wine vinegar
1 tablespoon finely chopped shallots
1/3 cup minced assorted fresh herbs, (chives, parsley, tarragon, chervil)
1/2 cup extra virgin olive oil
Salt and freshly ground pepper
12 medium leeks, tough outer leaves discarded, trimmed, split lengthwise
Olive oil
Salt and freshly ground pepper
Salt and freshly ground pepper

Steps:

  • For the butter: Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.
  • For the steaks: Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter.
  • For the vinaigrette: Whisk together the mustard, vinegar, shallots and herbs. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
  • For the leeks: Preheat grill. Brush leeks with olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes on each side, until just cooked through. Remove to a platter and drizzle with the vinaigrette.

ARUGULA AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE



Arugula and Peach Salad with Creamy Chive Vinaigrette image

Provided by Molly Stevens

Categories     Fruit     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Summer     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

2 large ripe peaches
2 tablespoons fresh lemon juice, divided
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons whipping cream
1/3 cup finely chopped fresh chives
12 cups (loosely packed) arugula (about 6 ounces)

Steps:

  • Wash peaches, rubbing to remove fuzz. Cut in half; remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice; toss. Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season with salt and pepper. Add arugula to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.

B.C. ASPARAGUS AND SMOKED SALMON SALAD WITH CHIVE VINAIGRETTE



B.C. Asparagus and Smoked Salmon Salad With Chive Vinaigrette image

From British Columbia, Canada comes this salad of delicate asparagus spears draped with smoked salmon to create a special starter salad you can assemble in just 12 minutes. Prepare dressing and asparagus the night before. Wrap asparagus in paper towels in a sealed plastic bag. It will keep in refrigerator overnight. Assemble salad as directed when ready to serve.

Provided by Annacia

Categories     Salad Dressings

Time 12m

Yield 8 serving(s)

Number Of Ingredients 8

1 tablespoon white wine vinegar (15 mL)
1/2 teaspoon Dijon mustard (2 mL)
1/4 teaspoon salt (1 mL)
1/3 cup olive oil (75 mL)
2 tablespoons snipped chives (30 mL)
1 bunch thin asparagus
8 cups mesclun (2 L)
12 slices smoked salmon, preferably B.C. wild

Steps:

  • Partially fill a large frying pan with water. Bring to a boil over high heat.
  • Fill a bowl with ice water.
  • In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus.
  • Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels.
  • Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing over the top.

ROMAINE HEARTS WITH LEMON CHIVE VINAIGRETTE



Romaine Hearts with Lemon Chive Vinaigrette image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

1/2 a lemon, juiced
1 teaspoon Dijon mustard
Pinch sugar
10 blades chives, chopped or snipped
1/3 to 1/2 cup extra-virgin olive oil
Salt and pepper
2 hearts romaine lettuce
1/2 pint grape tomatoes

Steps:

  • Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and whisk in oil in a slow stream. Season dressing with salt and pepper.
  • Quarter each heart of romaine lengthwise. Trim core at ends. Place 2 quarters on each salad plate. They're served whole, covered with dressing. Halve a few grape tomatoes and place at plates' edge for garnish. Drizzle salads liberally with vinaigrette and serve.

GRILLED ASPARAGUS SALAD WITH LEMON-CHIVE VINAIGRETTE



Grilled Asparagus Salad With Lemon-Chive Vinaigrette image

Make and share this Grilled Asparagus Salad With Lemon-Chive Vinaigrette recipe from Food.com.

Provided by gailanng

Categories     Vegetable

Time 27m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs thick asparagus, woody ends trimmed
extra-virgin olive oil
coarse salt
6 cups loosely packed mixed greens, washed and dried
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
1 tablespoon chopped fresh chives
1 small garlic clove, minced
1/2 teaspoon sugar
salt & freshly ground black pepper
1/3 cup extra virgin olive oil
1/4 cup parmesan cheese, shredded
2 tablespoons snipped chives (to garnish)

Steps:

  • Prepare a charcoal grill or preheat a gas grill to medium. Toss the asparagus with enough oil to coat and sprinkle with a little salt. Put the asparagus on the grill and cook, rolling frequently to avoid burning, until brown and crisp-tender, about 5 to 7 minutes, depending on thickness; remove. Arrange mixed greens on chilled plates or a large serving platter.
  • To prepare the vinaigrette: Whisk together the lemon juice, zest, chives, garlic, sugar and salt and pepper. Whisk in the oil in a slow, steady stream.
  • When ready to assemble the salad, toss the asparagus with enough vinaigrette to coat. Arrange on top of the mixed greens. Sprinkle with the shredded Parmesan and the snipped chives. Pass any additional vinaigrette alongside.

Nutrition Facts : Calories 241.4, Fat 20.3, SaturatedFat 3.7, Cholesterol 5.5, Sodium 128, Carbohydrate 11, Fiber 4.7, Sugar 3.8, Protein 8

WARM POTATO SALAD WITH LEMON AND CHIVE VINAIGRETTE



Warm Potato Salad With Lemon and Chive Vinaigrette image

This recipe comes from the book, "The Vegetables of Spring and Summer". I have a DH who needs to watch his colesteral and this recipe is great. Wonderful for BBQs.

Provided by Chef Suz in Bekond

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs new potatoes (small as possible skins on)
2 sprigs of fresh mint
salt
4 tablespoons lemon juice
1 lemon, zest of
4 tablespoons virgin olive oil
1 teaspoon whole grain mustard
1 clove garlic
1 teaspoon salt
fresh ground black pepper
2 tablespoons chopped chives
6 spring onions, chopped

Steps:

  • Boil potatoes in pan with mint and salt.
  • About 20 minutes.
  • While potatoes are cooking crush garlic and add salt.
  • Gradually whisk in all the other dressing ingredients.
  • When the potatoes are cooked, drain them in colander and transfer them to a serving bowl.
  • Pour on the vinaigrette dressing while the are still hot.
  • Toss in dressing till all potatoes are coated.
  • Finally scatter in the chopped chives and spring onions.
  • Serve warm.

BLISTERED SHISHITO-PEPPER SALAD WITH CHIVE VINAIGRETTE



Blistered Shishito-Pepper Salad with Chive Vinaigrette image

The mild Japanese peppers known as shishitos are most often vibrant green but can also be yellowish green or bright ruby red. Here, they're cooked over high heat, then paired with cool, sweet honeydew, crunchy cucumbers, juicy tomatoes, and fragrant mint.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Yield Serves 6 to 8

Number Of Ingredients 10

3 ounces shishito peppers (1 1/4 cups), stemmed and halved lengthwise
2 tablespoons fresh lime juice
1 tablespoon rice-wine vinegar
Kosher salt and freshly ground black pepper
2 tablespoons safflower oil
3 tablespoons chopped chives
1 pound small tomatoes, such as zebra, halved or quartered into bite-size pieces (3 cups)
1 piece (1 pound) melon, such as honeydew or cantaloupe, peeled and cut into bite-size pieces (2 cups)
1/2 English cucumber or 3 mini cucumbers, thinly sliced into rounds (2 cups)
1/4 cup fresh mint leaves, sliced if large

Steps:

  • Heat a skillet, preferably cast iron, over high. Add peppers and cook, stirring occasionally, until blistered in places but not soft, about 5 minutes. Transfer to a plate.
  • In a bowl, whisk together lime juice, vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in oil, then chives. Arrange tomatoes, melon, cucumber, and peppers on a platter. Season with salt, drizzle evenly with vinaigrette, and sprinkle with mint; serve.

CHIVE VINAIGRETTE



Chive Vinaigrette image

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 1/2 cup

Number Of Ingredients 7

1/4 cup minced chives
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon water
2 teaspoons honey
Kosher salt and freshly ground pepper
4 teaspoons extra-virgin olive oil

Steps:

  • In a small bowl, whisk together all the ingredients except the oil.
  • Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days.

SEARED STRIPED BASS ON CHIVE WHIPPED POTATOES WITH TRUFFLE VINAIGRETTE



Seared Striped Bass on Chive Whipped Potatoes with Truffle Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 1 3/4 cups

Number Of Ingredients 14

1 1/2 cups chicken stock
1/3 cup shallot, peeled and finely diced
1/4 cup sherry vinegar
Salt and pepper
1/4 cup truffle oil
1/2 cup grapeseed oil
1 1/2 tablespoons chopped black truffle peelings
4 baking potatoes, peeled and quartered
1 cup heavy cream
1/2 stick unsalted butter
Salt and pepper
1 cup fresh chives, finely chopped
4 (6-ounce) fillets striped bass, with skin left on
4 tablespoons butter, room temperature

Steps:

  • Prepare the vinaigrette: Place chicken stock in a saucepan and reduce liquid to 1/2 cup. Pour hot chicken stock over the shallots in a blender and let sit for 3 minutes. Add the vinegar and season to taste. While the stock is still hot, slowly add the oil with the blender on medium speed to emulsify. Add truffle peelings and blend briefly. Keep warm until ready to serve.

TUNA, ASPARAGUS, NEW POTATO SALAD/CHIVE VINAIGRETTE/FRIED CAPERS



Tuna, Asparagus, New Potato Salad/Chive Vinaigrette/Fried Capers image

A springy take on Nicoise salad, with radishes and asparagus in place of tomatoes and haricots verts. Very exciting and oh so good! Bon Appetit Magazine, April 2009 edition. Recipe: Molly Stevens - a cooking teacher and a James Beard Award-winning cookbook author, who lives in Vermont.

Provided by Manami

Categories     Tuna

Time P1DT35m

Yield 6 serving(s)

Number Of Ingredients 16

1/3 cup chopped fresh chives
1/4 cup champagne vinegar
1 small shallot, coarsely chopped
1 teaspoon honey
1 teaspoon Dijon mustard
2/3 cup vegetable oil
1/3 cup extra virgin olive oil
1 1/2 lbs thick asparagus, stems peeled
1 1/4 lbs baby red potatoes (halved or quartered)
1/3 cup olive oil
1/2 cup capers, drained, patted dry
8 ounces mixed spring greens
16 large radishes, trimmed, very thinly sliced (about 3 cups)
3 large hard-boiled eggs, peeled, quartered
12 ounces imported tuna packed in oil, drained
chive blossoms (optional)

Steps:

  • VINAIGRETTE:.
  • Puree first 5 ingredients in blender until smooth.
  • With machine running, gradually add vegetable oil, then olive oil.
  • Season to taste with salt and pepper.* Can be made 1 day ahead;.c over and chill.
  • SALAD:.
  • Cook asparagus in large skillet of boiling salted water until just tender, 4 to 5 minutes.
  • Transfer asparagus to 13x9x2-inch pan of ice water to cool.
  • Drain asparagus and pat dry.** Can be made 8 hours ahead;. wrap in paper towels, then plastic, and chill.
  • Place potatoes in large saucepan; add enough water to cover potatoes by 1 inch, and sprinkle with salt.
  • Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. drain, let cool 5 minutes.
  • Place in medium bowl. Add 1/4 cup vinaigrette; toss to coat.
  • Season to taste with salt and pepper.
  • Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. Drain; let cool 5 minutes. Place in medium bowl. Add 1/4 cup vinaigrette; toss to coat. Season to taste with salt and pepper.
  • Heat olive oil in small skillet over medium-high heat. Add capers and fry until capers are crisp and open like flowers, stirring often, 45 to 60 seconds. Using slotted spoon, transfer capers to paper towels to drain.
  • **** Potatoes and capers can be made 2 hours ahead; let stand at room temperature.
  • Place asparagus in large bowl. Add 2 tablespoons vinaigrette and toss to coat. Toss potatoes again to coat, adding 1 more tablespoon vinaigrette if dry.
  • Place greens and radishes in another large bowl. Toss with enough vinaigrette to coat.
  • Spread greens and radishes over large platter. Arrange potatoes, asparagus, eggs, and tuna atop greens.
  • Drizzle some vinaigrette over tuna.
  • Sprinkle with fried capers and chive blossoms, if desired.

Nutrition Facts : Calories 688.1, Fat 56, SaturatedFat 8.3, Cholesterol 116.2, Sodium 612.8, Carbohydrate 24.4, Fiber 5.2, Sugar 4.1, Protein 24.9

MUSHROOM AND RED PEPPER SALAD, CHIVE VINAIGRETTE



Mushroom and Red Pepper Salad, Chive Vinaigrette image

It's important to let this BBQ friendly salad sit for at least 1 hr so the flavors will combine. This recipe will easily double. Cook time is stand time.

Provided by Annacia

Categories     Peppers

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups fresh mushrooms (8 oz, buttons work well)
3/4 cup sweet red pepper, diced
1/2 cup shaved parmesan cheese or 1/2 cup romano cheese
1/4 cup chopped fresh parsley
1/4 cup minced chives or 1/4 cup green onion
1 garlic clove
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper (or to taste)

Steps:

  • CHIVE VINAGRETTE:.
  • In lg bowl wisk together all vinagrette ingredients.
  • SALAD:.
  • Clean and halve mushrooms, add to bowl with vinagrette.
  • Add red pepper, cheese and parsley.
  • Toss to coat and let stand for 1 hour.
  • MAKE AHEAD:.
  • Make, cover and chill for up to 24 hours.

Nutrition Facts : Calories 198.8, Fat 17.4, SaturatedFat 4.1, Cholesterol 11, Sodium 488.2, Carbohydrate 5.1, Fiber 1.4, Sugar 2.6, Protein 7

HAM AND GRAPE SALAD WITH HORSERADISH CHIVE VINAIGRETTE



Ham and Grape Salad with Horseradish Chive Vinaigrette image

Time 20m

Yield Makes 4 servings

Number Of Ingredients 11

1/4 cup bottled horseradish (not drained)
1 tablespoon mayonnaise
3 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons olive oil
1/2 lb thinly sliced ham, cut into 1/2-inch-wide strips (3 cups)
1/2 lb seedless green grapes, quartered lengthwise
3 celery ribs, strings removed and ribs sliced crosswise 1/4 inch thick
1/4 cup finely chopped fresh chives
1 small head romaine, thinly sliced crosswise

Steps:

  • Whisk together horseradish, mayonnaise, vinegar, salt, pepper, and oil in a large bowl. Add ham, grapes, celery, and chives and toss until coated.
  • Serve on romaine slices.

ARUGULA AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE



ARUGULA AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE image

Categories     Salad     Leafy Green     Side     No-Cook     Fourth of July     Picnic     Quick & Easy     Summer

Yield 6 people

Number Of Ingredients 6

2 large ripe peaches
2 Tbsp. fresh lemon juice, divided
6 Tbsp. extra-virgin olive oil
1.5 Tbsp. whipping cream
1/3 cup finely chopped fresh chives
12 cups (loosely packed) arugula (about 6 oz.)

Steps:

  • Wash peaches, rubbing to remove fuzz. Cut in half; remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 Tbsp. lemon juice; toss. Whisk 1.5 Tbsp. lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season with salt and pepper. Add arugula to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.

SHRIMP CAKES WITH ASPARAGUS AND CHIVE VINAIGRETTE



SHRIMP CAKES WITH ASPARAGUS AND CHIVE VINAIGRETTE image

Categories     Shellfish     Sauté     Dinner

Yield 8 Servings

Number Of Ingredients 15

VINAIGRETTE
1 cup olive oil
2/3 cup chopped fresh chives or green onions
1/4 cup fresh lemon juice
3 tablespoons finely chopped shallots
SHRIMP CAKES
36 asparagus spears, trimmed to 6-inch lengths
4 tablespoons(1/2 stick)unsalted butter
2/3 cup plus 3 tablespoons chopped shallots
1 1/2 pounds uncooked medium shrimp, peeled, deveined,finely chopped
1/2 pound sea scallops,finely chopped
1 1/2 cups fresh white breadcrumbs
1 cup diced red bell pepper
2 large eggs,beaten to blend
1/4 cup chopped fresh chives or green onions

Steps:

  • FOR VINAIGRETTE:Whisk olive oil, chives, lemon juice and shallots in bowl to blend.(Can be prepared 4 hours ahead. Let stand at room temperature.) FOR SHRIMP CAKES:Cook asparagus in large pot of boiling salted water until crisp-tender, abOut 3 minutes. Drain. Refresh under cold water and drain well. Finely dice 4 asparagus spears. Transfer to large bowl. Reserve remaining asparagus for garnish. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add 2/3 cup shallots and saute 2 minutes. Add shallots to chopped asparagus. Mix in shrimp, scallops, breadcrumbs, bell peppers, eggs and chives. Season generously with salt and pepper. Form shrimp mixture into eight 3 1/2-to4-inch rounds. Place on baking sheet.)Can be prepared 2 hours ahead. Cover and refrigerate.) Melt 2 tablespoons butter in heavy large nonstick skillet over medium heat. Add shrimp cakes and cook in batches until golden brown and cooked through, about 5 minutes per side. Place 1 shrimp cake in center of each plate. Arrange 4 asparagus spears around each shrimp cake, overlapping at corners to form box. Spoon some vinaigrette over. Serve, passing remianing vinaigrette. Bon Appetit April 1994

SALMON, FRESH BLUEBERRIES AND LEMON SALAD WITH CHIVE VINAIGRETTE



SALMON, FRESH BLUEBERRIES AND LEMON SALAD WITH CHIVE VINAIGRETTE image

Categories     Salad     Berry     Fish

Yield 4 Servings

Number Of Ingredients 10

8 cups salad greens, in small pieces
1 lb salmon fillet, poached
1 1/2 cups fresh blueberries
lemon zest to garnish
Vinaigrette :
2 tablespoons fresh lemon juice
1/2 cup olive oil
2 tablespoons white wine vinegar
salt and pepper to taste
1 tablespoon fresh chives

Steps:

  • Divide salad greens on four salad plates. Tear salmon into medium pieces and arrange on greens. Sprinkle on blueberries. Top with lemon zest. In a jar with a lid, add all vinaigrette ingredients. Shake well. Serve salads chilled with the dressing alongside.

ROASTED CABBAGE WITH CHIVE MUSTARD VINAIGRETTE



Roasted Cabbage with Chive Mustard Vinaigrette image

Number Of Ingredients 11

1/2 head 1/2 medium cabbage, outer leaves removed
1 tablespoon Olive oil
1/4 teaspoon Salt
1/4 tablespoon Pepper, freshly ground
2 tablespoons Dijon mustard
2 tablespoons White Balsamic or white wine vinegar
1 teaspoon Lemon juice, fresh
1/4 teaspoon Freshly ground pepper
1/8 teaspoon Salt
3 tablespoons Minced fresh chives or 1 Tbs shallots
2 tablespoons Olive oil

Steps:

  • Preheat oven to 450 degrees. Coat a large baking sheet with with cooking spray or line with foil.
  • Cut cabbage half into four wedges and cut out any thick core, leaving the wedges as intact as possible. Drizzle the cut sides with 1 tbs olive oil and sprinkle with salt and pepper. Place the wedges on baking sheet.
  • Roast the cabbage for 12 minutes. Carefully flip over and roast until browned on both sides, about 8 minutes more.
  • Combine mustard, vinegar, lemon juice, pepper and 1/8 tsp salt in small bowl. Stir until well combined.
  • Drizzle cabbage with dressing while still hot.

FRESH CHIVE VINAIGRETTE



Fresh Chive Vinaigrette image

Provided by Melissa Hamilton

Categories     Salad     Garlic     Quick & Easy     Lunch     Salad Dressing     Vinegar     Chive     Lettuce     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1/4 cup

Number Of Ingredients 7

1/2 small garlic clove, finely chopped
Kosher salt
2 teaspoons white wine vinegar or fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh chives
Freshly ground black pepper
8 cups salad greens and fresh herb leaves and tender stems

Steps:

  • Combine garlic and a pinch of salt in a large salad bowl. Mash to a paste with a fork. Mix in vinegar, then oil and chives; season with salt and pepper. Add greens and herbs and toss to coat.

MUSTARD CHIVE VINAIGRETTE



Mustard Chive Vinaigrette image

Make and share this Mustard Chive Vinaigrette recipe from Food.com.

Provided by Dancer

Categories     Salad Dressings

Time 10m

Yield 1/2 cup

Number Of Ingredients 8

1 tablespoon grainy dijon-style mustard
1/4 cup finely chopped fresh chives
2 tablespoons white vinegar
1 tablespoon water
2 teaspoons honey
1/4 teaspoon salt
4 tablespoons olive oil
fresh ground black pepper

Steps:

  • Using a whisk or fork, in a small bowl combine all ingredients except the oil. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified.
  • Pour over your favorite salad greens and toss.
  • Store remaining vinaigrette in the refrigerator, in a tightly sealed glass jar, for up to one week.
  • To warm cold vinaigrette, place jar in a small bowl of hot tap water for a few minutes.

ARUGULA AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE



Arugula and Peach Salad with Creamy Chive Vinaigrette image

This is the classic side salad reconsidered, with lush peaches standing in for tomatoes.

Provided by @MakeItYours

Number Of Ingredients 6

2 large ripe peaches
2 tablespoons fresh lemon juice, divided
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons whipping cream
1/3 cup finely chopped fresh chives
12 cups (loosely packed) arugula (about 6 ounces)

Steps:

  • Wash peaches, rubbing to remove fuzz. Cut in half; remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice; toss. Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season with salt and pepper.
  • Add arugula to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.
  • Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [email protected]. To see more recipes like this one, check out our Summer Salads Slideshow.

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