Tossed Green Salad

Ingredients

10 c greens of your choice, such as endive, escarole, romaine lettuce, Bibb lettuce or iceberg lettuce (include at least 2 kinds of greens)
salt
1 clove garlic, peeled, crushed
1 tbsp wine vinegar
1/4 tsp Dijon mustard
2 tsp lemon juice
1/4 c olive oil, extra virgin
a few young spinach leaves, washed well, trimmed
1 bunch watercress, trimmed
1/2 cucumber, sliced or diced
1 medium green bell pepper, seeded, chopped
2 tbsp chopped mixed fresh herbs, such as parsley, chervil, tarragon, summer savory or chives

Method

Tear any large leaves of greens into smaller pieces. If not using immediately, place in a plastic bag and refrigerate until ready to use.

To make dressing, add garlic, vinegar, mustard, lemon juice, oil in a screw-topped and shake to make an emulsion.

Place greens, spinach, watercress, cucumber, bell pepper and herbs in a bowl. Toss well, so every leaf is coated with dressing. Serve immediately.

[Home] [Party Food Themes] [Party Ideas] [Glossary] [Write to Iena] [Sign GuestBook] [View GuestBook]