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 ...

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.

Bold, bright, and bursting with flavor, even the most ardent beet haters will love this fresh salad! In this video, Matthew ...

This Strawberry Balsamic Vinaigrette is bursting with tangy, fruity flavors and a touch of sweetness from the fresh ...

Sprinkling garlic granules into vegan soups while they cook can really boost their flavor. Unlike fresh garlic, which requires sauteing or blending, garlic granules are easily sprinkled into the soup ...

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.

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.

In a small bowl, combine the olives, shallot, garlic, parsley ... then topping it with a green olive vinaigrette. Smoked paprika, also called pimenton in Spanish, adds an intense flavor and ...