Transfer the garlic to a blender and pour the oil into ... Shell the shrimp and transfer to plates. Drizzle with the vinaigrette, sprinkle with the remaining cilantro, and serve.

Mesclun has become as ubiquitous as iceberg, but when the mix of tender young greens first appeared on the culinary landscape, it was heralded as a salad savior. Alice Waters was an early booster ...

Bright, zippy, and well-balanced, this vinaigrette combines pungent garlic, fresh herbs, and a splash of rice vinegar with juicy, tart lemon puree. Delicious tossed with a simple green salad ...

The allium is often paired with the veggies to give them a subtle boost, but in vinaigrette, it takes center stage. A few cloves of roasted garlic along with a vinaigrette dressing — like the ...

Flavor add-ins will make your vinaigrette even better, and so much fresher-tasting than store-bought. Here are a few of my favorites: Use one, a few, or as many as you like: grated garlic ...

A plateful of mixed greens would never be enough to satisfy me, no matter how delicious the vinaigrette. For me to "eat my greens", I need to add bulk in the form of protein and/or starch.

Wash & dry greens. In a blender combine roasted garlic, mustard & vinegar. Blend until smooth then slowly add oil in a steady stream to emulsify the vinaigrette, season with chili flake & salt ...

Although a bare-bone vinaigrette made with oil ... add vinegar, mustard, garlic, shallot, and salt. Stir to combine and allow to rest for 10 minutes. Whisk in oil in a thin steam.

1. Preheat the oven to 375°. Set the garlic on a sheet of foil, drizzle with the olive oil and wrap up; roast for 30 minutes, until soft. 2. Squeeze the garlic from its skin into a blender.

2. Place lettuce and greens in a large salad bowl. Stir vinaigrette and spoon enough over lettuce and greens to coat the ...