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Receta Mesclun With Creamy Lemon Vinaigrette
by Global Cookbook

Mesclun With Creamy Lemon Vinaigrette
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  Raciónes: 4

Ingredientes

  • 8 c. assorted baby greens (such as escarole, radicchio, endive and mache)
  • 1 x shallot chopped
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. white wine vinegar
  • 1 x lemon zested and juiced
  • 1 pch cayenne pepper
  • 1/3 c. extra-virgin extra virgin olive oil
  • 1/2 c. lowfat sour cream Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Combine the baby greens in a salad bowl.
  2. In a mini food processor, pulse together the shallot, mustard, vinegar, lemon juice, zest and cayenne. Add in the extra virgin olive oil and pulse again to combine.
  3. Add in the lowfat sour cream and blend for 30 seconds till creamy. Taste and season with salt and pepper. Drizzle over the greens and toss to coat and serve.
  4. This recipe yields 4 servings.