Tuesday, June 15, 2010

Simple Green Salad

Serves 4

Spring Green Salad

1 tsp Dijon mustard
2 Tbl vinegar (sherry vinegar, red wine vinegar, Balsamic vinegar, etc…) 
1 tsp fresh thyme leaves, chopped
1/2 small clove garlic, peeled & finely minced
2 Tbl extra-virgin olive oil 
1/4 cup vegetable oil
about 6 oz baby spring green mix
kosher salt & freshly ground black pepper, to taste

Combine the mustard, vinegar, thyme, garlic, a good pinch of salt and a few grinds of pepper.  Whisk together, and slowly pour in the olive oil, then the vegetable oil, both in a thin stream and whisking as you pour.  The dressing can be made ahead and stored about five days, refrigerated in an airtight container.

Place the greens in a large mixing bowl.  Drizzle the vinaigrette over the top, enough to evenly coat the greens. (You definitely won’t not need to use it all – Save the rest for another salad.)  Season with salt and pepper and toss to coat.  Serve immediately.

SERVED AT THIS DINNER PARTY AND AT THIS ONE AND THIS ONE

RETURN TO RECIPE LIBRARY

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