| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Salads, Sauces |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Mesclun greens |
| 1 |
|
Garlic clove |
| 1 |
|
Shallot; chopped |
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Balsamic vinegar |
| 1 |
ts |
Dijon mustard |
| 1/2 |
c |
Olive oil |
INSTRUCTIONS
Just as the ingredients in your salads will change with the seasons, your
dressing should vary according to the greens. Milder greens such as mache
are best with a light coating of good olive oil and lemon or vinegar. The
best dressing is one that highlights the greens, not itself. You may want
to add a tablespoon of plain yogurt to a basic vinaigrette, this will tame
the sharper greens.
DIRECTIONS:
1.) Rub salad bowl with garlic.
2.) Mix shallots, mustard, vinegar in bowl.
3.) Pour in olive oil, whisking until blended. Add mesclun leaves and
toss.
From: The Cook's Garden catalog - Spring/Summer 1989 - page 26
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“Forbidden fruits create many jams”