HERBED CRAB PASTA SALAD IN VINAIGRETTE
Orecchiette pasta is tossed with fresh herbs, jumbo lump crab, juicy tomatoes and crunchy celery and then simply dressed with oil and vinegar.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool and add to the bowl with the dressing.
- Add the crab, celery, basil, chives, parsley, tarragon and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
HERBED GREEN BEANS WITH WARM MUSTARD VINAIGRETTE
Green beans are tossed with a mustard vinaigrette and raisin-nut croutons. Sweet and sour never tasted so garden-fresh!
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Arrange bread cubes in a single layer on a rimmed baking sheet and toast, tossing once, until golden brown, about 10 minutes.
- In a large pot of salted boiling water, cook green beans until crisp-tender, 4 to 6 minutes. Drain; return beans to pot.
- In a small saucepan, mix together shallot, mustard, and vinegar, then whisk in oil in a slow, steady stream. Heat mixture over low, whisking constantly, just until warm.
- Toss beans with vinaigrette, toasted bread, and chopped dill. Season with 1/4 teaspoon salt. Transfer to a platter, garnish with dill sprigs, and serve.
Nutrition Facts : Calories 163 g, Fat 10 g, Fiber 6 g, Protein 4 g, SaturatedFat 1 g, Sodium 145 g
HERBED VINAIGRETTE
This simple vinegar and oil dressing is seasoned with three herbs for robust flavor. "We like balsamic vinegar , so we often use it in place of wine vinegar as a nice change of pace," reports Mildred Sherrer of Bay City, Texas.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1/2 cup.
Number Of Ingredients 6
Steps:
- In a jar with a tight-fitting lid, combine all ingredients; shake well. Serve over greens.
Nutrition Facts :
GRILLED LEEKS WITH HERBED VINAIGRETTE
Categories Side Leek Fall Summer Grill Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 as a first course
Number Of Ingredients 9
Steps:
- Tie the leeks in 4 bundles with kitchen string, in a kettle of boiling salted water boil them for 6 minutes, or until they are just tender, and drain them in a colander. Refresh the leeks under cold water and discard the strings. Cut the leeks apart at the root ends and drain them on paper towels. (The leeks may be prepared up to this point 1 day in advance and kept covered and chilled). Brush the leeks with the oil and grill them in batches in a heated oiled ridged grill them in batches in a heated oiled ridged grill pan over moderate heat or on an oiled rack set 4 to 5 inches over glowing coals for 3 to 4 minutes on each side, or until they are golden. Transfer the leeks as they are golden. Transfer the leeks as they are grilled to a platter and keep them warm, covered. (The leeks may be prepared up to the is point 1 day in advance and kept covered and chilled. Reheat the leeks on a baking sheet in a preheated 350°F. oven for 10 minutes, or until they are heated through.)
- Make the vinaigrette:
- In a bowl whisk together the mustard, the vinegar, and salt and black pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the herbs, the bell pepper, and the olives.
- Divide the leeks among 8 plates and spoon some of the vinaigrette over each serving.
GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER AND GRILLED LEEKS WITH HERBED VINAIGRETTE
Provided by Bobby Flay
Yield 8 servings
Number Of Ingredients 23
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.
SUMMER-SQUASH ROLLS WITH HERBED RICOTTA, ARUGULA, AND TOASTED-HAZELNUT VINAIGRETTE
This recipe, courtesy of Lost Kitchen chef and owner Erin French, works best with narrow, long, bright-yellow zucchini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Toss squash ribbons with 2 tablespoons oil; arrange in a single layer on a rimmed baking sheet and season with salt and pepper. Roast just until tender, about 8 minutes. Let cool completely, about 20 minutes.
- Meanwhile, in a bowl, combine shallot and vinegar; let stand 15 minutes. Whisk in remaining 1/4 cup oil and hazelnuts; season with salt and pepper.
- In a bowl, combine ricotta, herbs, Pecorino Romano, and lemon zest; season with salt and pepper. Place 3 arugula leaves crosswise on one end of each squash ribbon. Top with about 1 1/2 tablespoons ricotta filling. Roll squash up to create a little bundle, and place, seamside down, on a platter. Repeat with remaining squash, arugula, and filling. Serve, drizzled with vinaigrette.
HERBED SALAD WITH GINGER VINAIGRETTE
Whatever herbs you have on hand -- basil, parsley, cilantro, mint, you name it -- can be used up in this salad. This recipe is adapted from Jennifer Trainer Thompson's "Jump Up and Kiss Me" (Ten Speed; 1996).
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Yield 10 minutes
Number Of Ingredients 7
Steps:
- Whisk together oil, lemon juice, vinegar,ginger, 1/4 teaspoon salt, and1/4 teaspoon pepper. Toss lettuce with herbs. Drizzle 1/4 cup vinaigrette over salad; season with salt and pepper, and toss. Serve salad with remaining dressing on the side.
HERBED BABY POTATOES WITH LEMON VINAIGRETTE
When cooked, tiny new potatoes hold their shape beautifully and readily absorb the flavor and aroma of a light lemon vinaigrette and fresh herbs.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 10
Steps:
- Place potatoes and 3 tablespoons salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 10 minutes. Drain; transfer to a bowl.
- Heat oil, garlic, and red-pepper flakes in a small skillet over medium-low heat until garlic is golden brown, about 15 minutes. Pour over potatoes. Add lemon juice and herbs, and toss. Season with salt and pepper.
HERBED VINAIGRETTE
This dressing is so flavorful and full of herbs. What a better way to use those herbs from your herb garden. You can prepare this and store it and use it on any salad combination you like. Fresh veggies from your garden or you can even marinate your choice of meat with it.
Provided by gertc96
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In small bowl or a jar with a tight fitting lid, combine all ingredients and blend or shake until sugar is dissolved.
- Add dressing to favorite salad combination.
Nutrition Facts : Calories 70.7, Fat 6.9, SaturatedFat 0.9, Sodium 145.6, Carbohydrate 2.4, Fiber 0.2, Sugar 2.1, Protein 0.2
GRILLED CHICKEN SALAD WITH HERBED TOMATO VINAIGRETTE
Yield Serves 4
Number Of Ingredients 17
Steps:
- Brush the chicken with oil and frill the chicken for about 5 minutes per side, or until it is lightly browned and cooked through at the thickes points. Transfer the chicken to a plate and cover to keep warm. Meanwhile, in a small bowl, whisk together the vinaigrette ingredients. Taste and adjust the seasoning. Set aside Rinse the kale leaves in cool water, do not dry. Drop them into a medium saucepan over medium-high heat. Cook, covered, without additional water except for the drops that cling to the leaves. Reduce the heat to medium and steam for 3-4 minutes, or until wilted. Remove the pan from the heat; keep covered. Slice the chicken into 1/2 inch wide diagonal strips. To assemble the salads, spread the steamed kale on each plate. Top with the chicken strips. Stir the vinaigrette before drizzling it over the salads. Sprinkle with the corn and garnish with pepper.
TOMATO AND CUCUMBER SALAD WITH HERBED VINAIGRETTE
Steps:
- 1. Cut each tomato in half, Cut each half into bitesize wedges, Thinly slice the cucumber 2. Combine tomatoes, cucumber and olives on serving platter. Sprinkle with salt and toss gently to combine. 3. To make dressing: whisk together all ingredients. just before serving, drizzle desired amount over salad. 4. Just before serving: Scatter feta and torn basil leaves over top.
JACOLYN'S HERBED VINAIGRETTE
This is a quick and easy dressing. Perfect for your favorite green salad.
Provided by Jacolyn
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 10
Number Of Ingredients 8
Steps:
- Whisk olive oil, vinegar, garlic, basil, thyme, sugar, black pepper, and salt together in a bowl until smooth.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 0.9 g, Fat 22.4 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 3.1 g, Sodium 117 mg, Sugar 0.5 g
HERBED BABY POTATOES WITH LEMON VINAIGRETTE
Steps:
- Directions 1.Place potatoes and 3 tablespoons salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 10 minutes. Drain; transfer to a bowl. 2.Heat oil, garlic, and red-pepper flakes in a small skillet over medium-low heat until garlic is golden brown, about 15 minutes. Pour over potatoes. Add lemon juice and herbs, and toss. Season with salt and pepper. Helpful Hint To ensure maximum flavor, toss potatoes with dressing while they're still warm.
GRILLED SALAD WITH HERBED VINAIGRETTE
Provided by Food Network Kitchen
Time 18m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill to medium heat.
- Whisk the vinegar with the anchovy, if using, mustard, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Whisk in the parsley and tarragon and set aside.
- Lay the romaine, mushrooms, and tomatoes out on a sheet pan and lightly brush them with olive oil and season with salt and pepper. Place the mushrooms on the grill smooth side down. Grill until juices collect in the cap and mushrooms soften, about 3 minutes. Turn them over and cook until slightly charred around the edges and the center is very tender, about 3 minutes more. Put the tomatoes on the grill skin side down and grill until juicy and charred, about 6 minutes. Grill the romaine, turning to slightly char all sides, until the core end is tender, about 5 minutes.
- Divide the wedges of romaine, mushroom caps, and tomatoes among 4 plates. Drizzle the vinaigrette over the salads and serve.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
GARDEN SALAD WITH HERBED VINAIGRETTE
Tired of the same old salad? Make this pretty dressing of fresh herbs and tarragon vinegar for a refreshing change.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- In large bowl, combine all salad ingredients.
- In small bowl or jar with tight-fitting lid, combine all dressing ingredients; blend or shake until sugar is dissolved. Add dressing to salad; toss gently to coat.
Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 4 g, TransFat 0 g
MELON AND BERRIES SALAD WITH HERBED HONEYDEW VINAIGRETTE
This is such a beautiful and refreshing springtime or summertime salad! Would be great for brunch or a lady's luncheon. Adapted from Victoria Magazine.
Provided by BecR2400
Categories Salad Dressings
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Toss salad ingredients together; season with salt and pepper to taste.
- Divide salad equally among six salad plates.
- Drizzle lightly with Herbed Honeydew Vinaigrette. Garnish, if desired. Serve immediately.
- Make Herbed Honeydew Vinaigrette:.
- Puree honeydew in a food processor or blender until smooth.
- Strain through a fine-mesh sieve into a medium bowl, pressing solids; discard solids.
- To honeydew juice, add oil, lime zest and juice, mint, parsley, chives, salt, and pepper; whisk to combine.
- Use immediately or store in refrigerator for up to 3 days.
Nutrition Facts : Calories 161.1, Fat 9.6, SaturatedFat 1.3, Sodium 117.2, Carbohydrate 19.5, Fiber 2.9, Sugar 15.8, Protein 2.1
FLOUNDER MILANESE WITH HERBED SALAD AND BACON VINAIGRETTE
Steps:
- Preheat the oven to 200 degrees F. Place a rack on a large rimmed baking sheet.
- Put the panko and flour in separate shallow bowls. In another shallow bowl, beat the eggs. Season the fish fillets with salt and pepper. Dredge the fish in the flour, then dip in the egg, letting the excess drip back into the bowl. Coat in the panko. Transfer to a plate.
- In a large skillet, heat 1/2 inch of oil over medium-high heat. Add the fish to the skillet (work in batches if necessary) and cook until the fish is browned around the edges, 3 to 4 minutes. Carefully flip the fish and fry until browned on the other side, 2 to 3 minutes more. Transfer to the rack on the baking sheet, season with salt, and place in the oven to keep warm.
- Pour off all but 2 tablespoons of fat from the skillet. Add the bacon and cook over medium-high heat, stirring, until browned and crisp, about 6 minutes. Remove from the heat and stir in the shallot, vinegar and mustard.
- In a large bowl, toss the lettuces and herbs with the bacon vinaigrette. Season the salad with salt and pepper. Serve the flounder with the salad and lemon wedges.
POACHED SCROD WITH HERBED VINAIGRETTE
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a small saucepan combine the vinegar, the oil, the shallot, and salt and pepper to taste. In a small bowl combine well the mint, the basil, and the parsley and on each of 2 plates mound one fourth of the herb mixture. In a deep skillet bring 1 inch of salted water to a boil, add the scrod, skinned sides down, and poach it, covered, at a bare simmer for 8 minutes, or until it just flakes. Transfer each fillet with a slotted spatula, blotting it with paper towels and reserving the cooking liquid, to a bed of herbs and top the scrod with the remaining herb mixture. Add 1 tablespoon of the reserved cooking liquid to the vinegar mixture, bring the mixture to a boil, and spoon it over the scrod.
HERBED VINAIGRETTE
Number Of Ingredients 7
Steps:
- Put all of the ingredients in a blender and purée until smooth. Adjust seasoning. Dressing keeps 3 to 5 days refrigerated.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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