| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
January 199 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
ts |
Dijon-style mustard |
| 1 |
|
Shallot; minced |
| 4 |
ts |
Tarragon white-wine vinegar |
| 2 |
tb |
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.
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