Foods | Cooking
Hints & Tips
Recipe from Gourmet Magazine, September 2003 and the
Epicurious.com website. Photo by Miki Duisterhof.
This delightful salad recipe and dinner menu were generously shared with my by Linda Sandberg of
Newberg, OR. Linda belongs to a Gourmet Dinner Group that delights in making wonderful foods that they share together. Check out
An Evening for Valentines which includes this recipe.
Salad and Salad Dressing Recipes.
Mixed Green Salad with Tarragon Vinaigrette Recipe
Salad and Salad Dressing,
Mixed Salad Greens
Yields: 8 servings
Prep time: 20 min
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin
2 teaspoons finely-chopped fresh tarragon
1/2 pound frisee (French curly endive), torn into bite-size pieces
1 head (1 pound) Boston lettuce, torn into bite-size pieces
1 bunch (1/2 pound) arugula, coarse stems discarded
1 bunch (1/2 pound) watercress, coarse stems discarded
In a small bowl, whisk together the vinegar,
shallot, mustard, salt, and pepper. Then add the olive oil in a slow stream,
whisking until emulsified. Whisk in tarragon.
In a large salad bowl, toss the frisee, Boston
lettuce, arugula, and watercress and then season with salt and pepper.
NOTE: Greens can be washed,
trimmed, and torn one (1) day ahead and chilled in a sealed plastic bag lined
with paper towels.
DO NOT OVERDRESS YOUR SALADS -
Too much salad dressing will weight
down the salad ingredients and mask their flavors. The dressing's role is to
highlight not to overpower the salad ingredients. A general rule is 1/4 cup of
dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to
see if there is sufficient dressing. If not, drizzle some more over the salad, a
tablespoon at a time; toss and taste again.
Makes 8 servings.