| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| January 199 | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | t | Dijon-style mustard |
| 1 | Shallot, minced | |
| 4 | t | Tarragon white-wine vinegar |
| 2 | T | Minced fresh tarragon leaves |
| or 1 crumbled | ||
| teaspoon dried | ||
| 1/3 | c | Extra-virgin olive oil |
| 8 | c | Torn mixed baby greens such |
| as red or | ||
| green oak-leaf and Lollo | ||
| Rosso lettuces, available | ||
| at | ||
| specialty produce | ||
| markets and some | ||
| supermarkets | ||
| rinsed well and | ||
| spun dry |
INSTRUCTIONS
In a large bowl whisk together the mustard, the shallot, the vinegar, the tarragon, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the greens and toss the salad well. Serves 8. Gourmet January 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”