| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
12 |
Servings |
INGREDIENTS
| 1/4 |
c |
Strong brewed tea, such as orange pekoe or Earl Grey |
| 3 |
tb |
Olive oil, preferably extra virgin |
| 2 |
tb |
Raspberry-flavored vinegar |
| 2 |
ts |
Dijon mustard |
| 1/4 |
c |
Snipped chives |
|
|
Salt & freshly ground black pepper to taste |
| 1 |
lb |
Mesclun |
|
|
Chive blossoms & raspberries for garnish |
INSTRUCTIONS
Date: Tue, 21 May 1996 12:10:09 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>
Note: For the salad mix called mesclun, seeds of lettuces, herbs ad leafy
vegetables are combined and sown together in one garden bed. When the
plants are only three to four inches high, they are harvested. Mesclun is
available at fancy greengrocers. Of course, you can use your own mix of
baby lettuces, such as lamb's lettuce, oak leaf, spinach greens, cress or
rocket.
In a small bowl, whishk together tea, oil, vinegar and mustard until
smooth. Stir in chives and season with salt and pepper. Toss mesclun with
the vinaigrette in a large bowl. Scatter chive blossoms and raspberries
over the top and serve.
Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine
of Food and Health (tm) ISSN 1064-16399
Posted to MealMaster Recipes List, Digest #141
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”