Maureen's Garden Salad
Published in: Come For Dinner
5 cup lightly packed bibb and red leaf lettuces torn into pieces
3 cup lightly packed arugula long stems trimmed
1 cup "very " lightly packed watercress course stems trimmed
3 cup lightly packed mixed herbs such as basil -- mint leaves , flat
and curly parsley
dill sprigs -- and chives cut into 1 inch lengths
1 tablespoons aged balsamic vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
salt and fresly ground black pepper
Place the vinegar in a small bowl , gradually whisk in the olive oil and
season with salt and pepper to taste , add more vinegar and olive oil , if
you like . Set the vinaigrette aside place lettuces and herbs in a large
bowl . Whisk the vinaigrette to recombine, spoon it over the greens , toss
gently until the leaves are lightly coated, and serve
Notes :
I usualy omit the watercress if I can get ( Wild baby arugula ( it's
slightly more bitter than regular arugula ) I omit the bibb and red leaf
lettuces for Organic Mesculin Greens If my herb salad mix doesn't enclude
edible flowers I alwas buy some from the fresh herb section of the market
Try making the salad vinaigrette with Sherry Vinegar and Orange Olive oil
I use the basic salad as the starting point for grilled ,Grilled swordfish
on salad greens , or as a base for a poached Salmon Plater with
scatterings of baby corn heirloom cherry tomatoes and sliced hard boiled
eggs with dill sauce ... great for a sunday brunch ..
Recipe Notes you can also add things to the salad .. ( like bits of
crumbled goat cheese )
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/