Mixed Green Salad

Tuesday, 31 March 2009

In the last quarter of the twentieth century when young cooks first started localizing elements of country French cooking, finding good salad greens presented an almost insurmountable hurdle. These days, the mixed baby greens known as mesclun are available ready-to-eat in most supermarkets, making what was once a labor of love into an easy-to-prepare element of any weeknight dinner. This French-American Salad may be the quintessential accompaniment to a casual entrée.   (Makes 12 servings) For the Salad: 24 ounces organically grown, pre-washed mixed baby greens For the Vinaigrette: 2 finely chopped shallots 2 tablespoons Dijon mustard 1/3 cup red wine vinegar 2/3 fruity green olive oil Kosher salt and freshly ground black pepper, to taste 1.) Put the greens in a salad bowl, cover with a damp paper towel and refrigerate until serving time. 2.) Make the vinaigrette. Whisk together the shallot and vinegar then, still whisking, drizzle in the olive oil. 3.) Toss the salad greens with the vinaigrette. Sprinkle kosher salt and freshly ground black pepper over the dressed greens and serve at once.

 

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