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Recipe from the cookbook Cuisine
of the Rose, Classical French Cooking
from Burgundy and Lyonnaise, by Mireille Johnston. A very delicious and
refreshing salad with the mint.
More wonderful
Salads and Salad Dressing Recipes.
Salade de Menthe Recipe
Recipe Type: Salad and Salad Dressing,
Mint
Yields: 4 to 6 servings
Prep time: 15 min
Ingredients:
10 large or 20 small fresh
mint leaves, washed and dried
4 tablespoons vegetable oil*
2 tablespoons white wine vinegar
1/2 teaspoon coarse
salt
1 head Bibb lettuce, washed and torn
2 tablespoons chopped fresh walnuts
* An
extra light olive oil is good with this salad.
Preparation:
Thirty minutes (30) before tossing the salad, finely chop the mint leaves and
put in a small bowl with the oil; set aside to 'steep'.
When you're ready to serve, add the vinegar and
salt to taste (adding the vinegar earlier will cook and discolor the mint); then
toss with the lettuce.
Place on serving plates and scatter chopped walnuts over
the top.
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