Best Green Mustard Emulsion Recipes

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GREEN SALAD WITH RADISHES AND CREAMY MUSTARD DRESSING



Green Salad with Radishes and Creamy Mustard Dressing image

Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.

Provided by Cal Peternell, Chez Panisse Restaurant and Café

Categories     Salad     Leafy Green     Mustard     Appetizer     Side     Vegetarian     Quick & Easy     Lunch     Salad Dressing     Radish     Healthy     Low Cholesterol     Anniversary     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6-8

Number Of Ingredients 11

For the dressing:
3 large eggs
2 teaspoons Dijon mustard
2 teaspoons red-wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3/4 cup extra-virgin olive oil
For the salad:
8 cups small whole leaves of romaine, little gems, or iceberg lettuce (or, for the bitter tolerant/enthusiast, escarole, radicchio or frisée), washed and spun dry
6 red radishes (or 2 peeled watermelon radishes), rinsed and thinly sliced

Steps:

  • For the dressing:
  • In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer). While the eggs cook, set up a bowl of ice water in the sink; transfer the just boiled eggs to the ice bath.
  • Allow the eggs to cool in ice water, then peel them and separate the yolks from the whites. Reserve the whites for another use and push the yolks through a a sieve or a "spider" spatula into a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste.
  • For the salad:
  • Put the lettuces and radishes in a salad bowl and spoon over most of the dressing. Season with a sprinkle of salt and freshly cracked black pepper. Gently but thoroughly toss the salad with your hands to coat the leaves well. Taste a leaf and add more dressing, lemon, salt, or pepper as needed. Serve immediately.

GREEN SALAD WITH CREAMY MUSTARD VINAIGRETTE



Green Salad with Creamy Mustard Vinaigrette image

Provided by Ina Garten

Time 10m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
1 extra-large egg yolk, at room temperature (optional)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 people

Steps:

  • In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
  • Toss the greens with enough dressing to moisten and serve immediately.

TRADITIONAL SOUTHERN GREENS (MUSTARD, TURNIP OR COLLARDS)



Traditional Southern Greens (Mustard, Turnip or Collards) image

My family's way of "fixin'"greens. You can use any kind of green or a mix. So simple but so good. Serve with cornbread for soppin' up the pot liquor! Measurements are approximates.

Provided by little_wing

Categories     Greens

Time 3h25m

Yield 6 serving(s)

Number Of Ingredients 5

4 bunches greens
1/3 cup cold bacon grease (3 big spoonfuls)
1/2 cup ham stock or 1/2 cup chicken broth
salt and pepper
2 pinches sugar

Steps:

  • Fill sink with cold water.
  • Put in greens, making sure they have room to float.
  • The greens will rise to the top, while the dirt will sink.
  • Let greens sit in water for about 20 minutes.
  • Scoop out greens being careful not to stir up the dirt on bottom.
  • If they still look dirty, change water and repeat process.
  • Finish the cleaning by rinsing under running water.
  • Tear greens into pieces, throwing away thick veins and stems.
  • In a large pot, heat the bacon grease over med-high.
  • Add the greens and toss well with bacon grease for a couple of minutes.
  • Add ham stock, salt and pepper and sugar and stir.
  • Cover and simmer gently until very tender (DO NOT BOIL).
  • As the greens cook, they will produce a lot of liquid that will cook down. Add water as needed to prevent burning, but only use what is necessary so your pot liquor won't be watered down.
  • Cook time will vary but usually about 3 hours The flavor of collards is much better if you can cook for about 6 hours.

MUSTARD GREENS WITH CHEDDAR



Mustard Greens With Cheddar image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over low heat. Add 2 bunches stemmed mustard greens and cook until wilted. Add 3/4 cup chicken broth and cook 15 to 20 minutes. Season with salt and pepper. Toss 1 chopped beefsteak tomato with olive oil and salt and pepper. Top the greens with the tomato and shaved cheddar.

GREEN SALAD WITH MUSTARD VINAIGRETTE



Green Salad with Mustard Vinaigrette image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8

3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
1 extra-large egg yolk, at room temperature*
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

Steps:

  • In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
  • Toss the greens with enough dressing to moisten and serve.
  • Note: If you're worried about raw egg, eliminate it from the recipe.
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

PERFECT MUSTARD VINAIGRETTE



Perfect Mustard Vinaigrette image

Extra-virgin olive oil yields a flavorful, rich vinaigrette. If you prefer a lighter-tasting vinaigrette, try using vegetable or canola oil.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1 1/3 cups

Number Of Ingredients 5

2 tablespoons Dijon mustard
1/3 cup champagne vinegar, or other mild-flavored vinegar such as rice-wine vinegar
1 cup extra-virgin olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper, plus more to taste

Steps:

  • In a small bowl, whisk mustard and vinegar together. Slowly add oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulsified. Add the salt and pepper; season with additional salt and pepper if desired.

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