Best 4 Bitter Greens Salad With Lemon Mustard Dressing Recipes
Discover the delightful symphony of flavors in this exquisite Bitter Greens Salad with Lemon-Mustard Dressing, a culinary masterpiece that tantalizes the taste buds with its perfect balance of zest and piquancy. Featuring an enticing blend of bitter greens, peppery arugula, and crisp radish, this salad bursts with freshness and vitality. The zesty lemon-mustard dressing, crafted with a harmonious blend of tangy lemon juice, aromatic Dijon mustard, and a hint of sweetness from honey, elevates each bite to a delectable new height. This recipe offers a delightful twist with the addition of toasted walnuts, adding a symphony of nutty crunch to the mix, while crumbled blue cheese lends a touch of salty creaminess that perfectly complements the salad's assertive flavors. Get ready to embark on a culinary journey where bitterness, zest, and creaminess converge in perfect harmony.
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BITTER-GREENS SALAD
A simple salad of bitter greens-escarole, frisee, and radicchio-mixed with oil and vinegar makes a zesty crowd-pleasing first course.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together vinegar, oil, and sugar. Season with salt and pepper. Add greens and toss just before serving.
GREEN SALAD WITH MUSTARD VINAIGRETTE
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.
GARDEN SALAD WITH LEMON DRESSING
I lightened up a tangy salad dressing by replacing some of the oil with lemon juice. The revamped dressing lends a refreshing twist to mixed greens, tomatoes, pepper rings and cucumbers slices.-Martha Pollock, Oregonia, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the salad greens, tomatoes, cucumber and pepper rings. In a small bowl, whisk the lemon juice, honey, chives, mustard, salt and pepper until blended. Gradually whisk in oil until dressing thickens. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 143 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 328mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
GREEN SALAD WITH RADISHES AND CREAMY MUSTARD DRESSING
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
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.
Tips:
- Choose the freshest and most tender bitter greens available.
- Wash the greens thoroughly to remove any dirt or debris.
- Massage the greens with a little bit of olive oil or dressing to help tenderize them.
- Use a variety of bitter greens to create a more complex and interesting salad.
- Don't be afraid to experiment with different dressings and toppings.
- Serve the salad immediately after dressing to prevent the greens from wilting.
Conclusion:
A bitter greens salad is a healthy and refreshing way to enjoy the benefits of these leafy greens. The lemon-mustard dressing adds a bright and tangy flavor that complements the bitterness of the greens. This salad is a great way to get your daily dose of vitamins and minerals, and it can also help to improve your digestion. So next time you're looking for a healthy and delicious salad, give this bitter greens salad with lemon-mustard dressing a try.
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