Best 10 Mesclun Salad With Clementines Recipes
Mesclun Salad with Clementines: A Refreshing and Vibrant Delight
Indulge in a burst of freshness with our tantalizing Mesclun Salad with Clementines, a vibrant and flavorful dish that promises a delightful culinary experience. This salad showcases a medley of tender mesclun greens, sweet and juicy clementines, crunchy walnuts, and tangy goat cheese, harmoniously combined to create a symphony of flavors and textures. Dressed with a zesty citrus vinaigrette that elevates each ingredient, this salad is not just visually appealing but also incredibly delicious. Whether you're seeking a light lunch option, a refreshing side dish, or a healthy snack, this Mesclun Salad with Clementines is sure to satisfy your cravings.
This article features two variations of this delectable salad, catering to different dietary preferences and taste buds. The classic Mesclun Salad with Clementines offers a timeless combination of flavors, while the Mesclun Salad with Clementines and Beets adds a pop of color and an earthy sweetness to the mix. Both recipes provide step-by-step instructions, ensuring that you can easily recreate this delightful dish in your own kitchen.
So, let's embark on a culinary journey as we explore the vibrant flavors and textures of Mesclun Salad with Clementines. Prepare to tantalize your taste buds with this refreshing and satisfying salad that promises to be a hit at any gathering.
MESCLUN SALAD WITH GOAT CHEESE, MAPLE-GLAZED PECANS AND MAPLE DIJON VINAIGRETTE
This is the perfect fall salad for entertaining. The dressing has that savory-sweet flavor combo that everyone loves.
Provided by Jennifer Segal, adapted from The Washington Post
Categories Salads
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Lightly oil or line 2 baking sheets with parchment paper. In a small bowl, combine the pecans and maple syrup and toss gently to combine. Spread the pecans in a single layer on one of the prepared baking sheets. Roast in the preheated oven, stirring once, until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the glazed pecans onto the other prepared baking sheet, spreading them in a single layer. Sprinkle with a pinch of salt and set aside to cool.
- In a small bowl, whisk together the garlic, shallots, salt, pepper, maple syrup, mustard and vinegar. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Set aside.
- Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide among individual plates, sprinkle with the cheese and reserved pecans and serve immediately.
Nutrition Facts :
MESCLUN SALAD
Provided by Food Network
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans. Cook this slowly over a very low flame, taking care to stir carefully and occasionally. The sugar will burn easily if the flame is too hot. On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges. Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil. Toss the salad greens in this and then place on a salad plate. Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves. Allow the pecans to cool before eating.
MESCLUN SALAD WITH SHALLOT VINAIGRETTE
Categories Salad Leafy Green Side No-Cook Quick & Easy Salad Dressing Vinegar Healthy Shallot Lettuce Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.
MESCLUN SALAD
Categories Leafy Green Mustard Side No-Cook Quick & Easy Lemon Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.
- Add greens to dressing and toss to coat. Serve immediately.
MESCLUN SALAD
Categories Salad Leafy Green Side No-Cook Quick & Easy Low Cal Vinegar Healthy Lettuce Gourmet
Yield Serves 6
Number Of Ingredients 3
Steps:
- In a salad bowl toss the mesclun well with the oil and drizzle it with the vinegar. Season the salad with salt and pepper and toss it well.
MESCLUN SALAD WITH BANON CHEESE
Traditionally made from cow's or goat's milk and wrapped in chestnut leaves, Banon cheese is named after the town in northern Provence from which it hails. When the leaves are green, the cheese is fresh, mild, and sweet; when the leaves are brown, it is ripe and soft. Either way, it's a great complement to classic mesclun greens. In the spirit of Provence, we encourage you to bypass the ready-made mesclun mix and create your own blend of peppery, sweet, and tender baby lettuces from the array that you can find at the farmers market.
Time 15m
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Whisk together vinegar, salt, and pepper in a bowl until salt is dissolved, then add oil, whisking until emulsified.
- Just before serving, toss lettuces with just enough vinaigrette to coat, then divide among plates. Halve cheeses and serve 1 half with each salad.
MACHE AND ENDIVE SALAD WITH CLEMENTINES AND WALNUTS
Mache, a delicate green with a mild, subtle flavor, packs quite a nutritional punch, as it is high in omega-3s (as are walnuts) and folic acid. The salad is simple to throw together, but its flavors are complex, with sweet juicy mandarin (or tangerine or clementine sections), crunchy bitter endive and walnuts, soft and almost sweet mache, and vibrant fresh herbs. The recipe will serve 4 to 6 but I admit to eating a good half of this salad when I tested it.
Provided by Martha Rose Shulman
Categories dinner, weekday, salads and dressings
Time 5m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Combine the mache, endive, walnuts, mandarins or clementines, and fresh herbs in a large bowl. Whisk together the vinegar, orange juice, mustard, salt, pepper, olive oil and walnut oil. Toss with the salad and serve.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 211 milligrams, Sugar 4 grams, TransFat 0 grams
MESCLUN SALAD
Provided by Marian Burros
Categories salads and dressings
Time 5m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Wash and dry mesclun.
- Whisk the lemon juice, vinegar and oil and mix with greens.
Nutrition Facts : @context http, Calories 49, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 16 milligrams, Sugar 1 gram
MESCLUN SALAD WITH LEMON VINAIGRETTE
Try serving this refreshing salad alongside our Lasagna with Sausage and Kale for a meal that everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together lemon zest and juice, vinegar, mustard, and oil until combined and thickened; season with salt and pepper. Add mesclun; toss to coat. Season again with salt and pepper.
MESCLUN SALAD
Make and share this Mesclun Salad recipe from Food.com.
Provided by mugglenz
Categories Greens
Time 7m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash and drain salad leaves.
- Finely slice red capsicum.
- Shaved carrot.
- Chop spring onion.
- Cut tomatoes into wedges.
- Toss all ingredients with the salad leaves in a bowl.
Tips:
- Choose fresh, high-quality ingredients: The quality of your ingredients will directly impact the flavor of your salad. Look for fresh, crisp mesclun greens, ripe clementines, and flavorful goat cheese.
- Segment the clementines: To easily remove the segments from the clementines, use a sharp knife to cut off the top and bottom of the fruit. Then, score the skin from top to bottom, following the natural segments of the fruit. Gently peel away the skin to expose the segments, and then use your fingers to separate them.
- Toast the walnuts: Toasting the walnuts will enhance their flavor and add a nice crunchy texture to the salad. Spread the walnuts in a single layer on a baking sheet and toast in a preheated oven at 350°F for 5-7 minutes, or until fragrant. Allow the walnuts to cool before adding them to the salad.
- Make the vinaigrette dressing ahead of time: You can make the vinaigrette dressing up to 3 days in advance and store it in the refrigerator. This will allow the flavors to meld and develop. When you're ready to serve the salad, whisk the dressing until well combined.
- Assemble the salad just before serving: Mesclun salad is best served fresh. Assemble the salad just before serving to prevent the greens from wilting. Toss the greens, clementines, walnuts, and goat cheese together in a large bowl. Drizzle with the vinaigrette dressing and toss to coat.
Conclusion:
Mesclun salad with clementines is a refreshing and flavorful salad that is perfect for any occasion. The combination of sweet clementines, tangy goat cheese, and crunchy walnuts makes this salad a delightful treat. Plus, it's packed with healthy ingredients like vitamins, minerals, and antioxidants. So next time you're looking for a healthy and delicious salad, give this mesclun salad with clementines a try. You won't be disappointed!
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