Best Mixed Greens With Pink Peppercorn Vinaigrette Recipes

TROUT GRENOBLAISE WITH TIAN OF ZUCCHINI, TOMATOES, AND POTATOES AND MIXED GREEN SALAD

Steps:

• Heat 2 tablespoons of oil in a small saute pan over medium high heat, saute the cubes of bread until golden brown on all sides, remove to a plate. Season each fillet on both sides with salt and pepper to taste. Season the flour with salt and pepper to taste. Dredge each fillet lightly on the skin side and tap of extra flour. Heat the olive oil in a large saute pan over medium high heat until just smoking. Place each fillet flour side down in the oil and cook until golden brown. Turn the fillets over and reduce heat to medium and continue cooking until cooked. Remove fillets to a plate. Add butter to pan and cook until browned. Add lemon segments and juice. Remove pan from heat and stir in capers and parsley. Plate fish and top with sauce and reserved croutons.
• Preheat oven to 400 degrees F. Brush an 8-inch baking dish with olive oil and arrange the vegetables in the dish, alternating rows of the different vegetables. Drizzle each row with olive oil, season with salt and pepper and sprinkle with the sliced garlic. Bake for 30 to 40 minutes or until potatoes are tender. Remove from oven and sprinkle with chervil and salt and pepper. Serve hot or at room temperature.
• Place greens in a medium bowl. Whisk together the mustard, vinegar and salt and pepper. Drizzle in the olive oil and whisk until emulsified, add peppercorns, and season with salt and pepper. Pour some of the vinaigrette over the salad and toss to coat.

BOWTIES WITH PANCETTA, GRILLED SALMON AND ARTICHOKES, AND MIXED GREENS WITH RUSSIAN-PEPPERCORN DRESSING

Steps:

• Cook pasta according to package directions. Drain and transfer to a large bowl.
• Meanwhile, heat oil in a large skillet over medium heat. Add pancetta and cook 3 minutes, until golden and crisp. Stir in broth, salmon and artichokes and bring to a simmer. Remove from heat and stir in parsley. Stir mixture into bowties. Season, to taste, with salt and black pepper.
• Arrange salad greens on a serving platter. Combine Russian dressing and peppercorns and pour over greens. Serve pasta with salad on the side.

PINK PEPPERCORN VINAIGRETTE

Steps:

• Blend all the ingredients in a blender on high speed until well combined.

MIXED GREENS WITH SHALLOT VINAIGRETTE

Steps:

• Make the shallot vinaigrette: Combine the shallots, lemon juice, vinegar, lemon zest, mustard, olive oil, parsley, salt, and pepper in a jar with a lid and shake vigorously.
• Make the salad: Arrange the greens in a large bowl and toss with the vinaigrette. Serve immediately.

SKILLET STEAK WITH PINK-PEPPERCORN BUTTER

Steps:

• Soak shallot in water 10 minutes. Meanwhile, grate 1/2 teaspoon lemon zest, then remove peel and pith from lemon. Working over a bowl, cut between membranes to remove segments. Add drained shallot; season with salt and pepper. In another bowl, stir together butter, peppercorns, and zest; season with salt.
• Heat a heavy skillet (preferably cast iron) over medium-high; swirl in 1 tablespoon oil. Season steak with salt and pepper; cook, undisturbed, until a dark crust forms, 4 to 5 minutes. Flip; cook about 3 minutes more for medium-rare. Brush with some of butter mixture; transfer to a cutting board and let stand 10 minutes. Slice steak across the grain; season with salt. Toss lemon mixture with frisee, mint, and remaining 1 tablespoon oil. Serve steak with salad, baguette, and remaining butter mixture.

MIXED GREENS WITH LIME VINAIGRETTE

Steps:

• Place lettuce in a large bowl.
• In a jar with a lid, shake together remaining ingredients. Pour desired amount of vinaigrette over greens just before serving. There will be leftover dressing.

MIXED GREENS WITH PINK PEPPERCORN VINAIGRETTE

Steps:

• Place mustard, vinegar, and peppercorns in a medium bowl; whisk. Still whisking, slowly add olive oil; continue whisking until emulsified.
• Just before serving, toss with greens; season with salt and pepper.