| 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
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