| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Salad |
2 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 1/2 |
tb |
Red wine vinegar |
| 1/4 |
|
Lemon; juice of |
| 1/2 |
ts |
Dijon mustard |
| 1/4 |
c |
Chopped fresh basil OR |
| 1 |
tb |
Crumbled dried |
| 1 |
pn |
Sugar |
|
|
Grinding of black pepper |
| 1/2 |
ts |
Olive oil |
| 1/2 |
ts |
Butter |
| 3 |
|
Cloves garlic; minced |
| 1 |
c |
Julienne strips cooked ham |
| 1 1/2 |
tb |
Freshly grated Parmesan cheese |
| 4 |
c |
Mixed greens (spinach; red leaf lettuce; arugula, etc) |
|
|
Nasturtium flowers for garnish (optional) |
|
|
Croutons |
INSTRUCTIONS
THE SALAD
The Lemon-Basil Vinaigrette:
1. Prepare the vinaigrette: In a small bowl, whisk together all the
ingredients until smooth. Set aside.
2. Prepare the salad: In a small skillet, heat the oil and butter over
low heat. Add the garlic and saute 10 seconds. Add the ham and saute for
another 10 seconds. Off the heat, add the grated cheese.
3. Place the mixed greens in a salad bowl or plate and top with the ham
mixture. Garnish with the nasturtium flowers and drizzle the vinaigrette
on top. Top with croutons. Serve this with a good crusty load of French
bread and a bottle of dry white French wine.
From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. 1991. ISBN
0-06-096863-X Shared by: Karin Brewer, Cooking Echo, 9/93
Date: Sat, 1 Jun 1996 18:56:52 -0400
From: BobbieB1@aol.com
MM-Recipes Digest V3 #160
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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