Just as the ingredients in your salads will change with the seasons, your dressing should vary according to the greens. Milder greens such as mache are best with a light coating of good olive oil and lemon or vinegar. The best dressing is one that highlights the greens, not itself. You may want to add a tablespoon of plain yogurt to a basic vinaigrette, this will tame the sharper greens.
DIRECTIONS:
1.) Rub salad bowl with garlic.
2.) Mix shallots, mustard, vinegar in bowl.
3.) Pour in olive oil, whisking until blended. Add mesclun leaves and toss.
From: The Cook's Garden catalog - Spring/Summer 1989 - page 26
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