Saturday, June 21, 2008

Green Salad with Balsamic Vinaigrette for Two

A recipe from our CSA's newsletter (Our farmer's wife is a chef.)

  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon minced shallot
  • 1/2 teaspoon Dijon mustard (optional)
  • 1/4 teaspoon table salt
  • pinch ground black pepper
  • 4 tablespoons extra-virgin olive oil
  • 4 cups mixed greens, washed and dried
  • grape tomatoes, chopped carrots, green onions, celery, other salad fixings (optional)

  1. Combine vinegar, shallot, mustard (if using), salt, and pepper in a bowl with a fork. Add oil, then whisk or mix with fork until smooth, about 30 seconds.
  2. Place greens in large salad bowl. Drizzle with the dressing and toss until greens are evenly coated. Serve immediately.

Recipe Notes: The dressing will separate after 5 or 10 minutes, so use immediately or mix again before tossing with greens.

Tim's Rating: 9/10
Liz's Rating: 9/10

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