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Green Salad Vinaigrette
Cleaned mesclun mix, a mix of baby lettuces, has become so readily available that it makes serving a green salad really easy. Of course a mixed green salad of lettuces, peppery arugula, bitter endive, and real radicchio may be a little more troubel but it also has lots of flavor. Serve this with some cheese after the main course if you want to do it as the French would! (if you're worried about eating raw egg, just eliminate it).

Category Side
Chef Ina Garten
Contributor Jeremiah
Last Update 1/19/2011 7:01:15 PM
Prep Time 15 min
Cook Time 15 min
Serves 8

arrow_right Salad greens or Mesclun mix, 1 bag
 arrow_right White wine vinegar, 3 Tbls
 arrow_right Dijon mustard, 1/2 tsp
 arrow_right Garlic, 1 clove
 arrow_right Egg, 1 extra-large
 arrow_right Salt, 1 tsp
 arrow_right Black pepper, 1/2 tsp

Cooking Instructions

 Get egg to room temperature
 Mince garlic
 Ina small bowl, whisk together the vinegar, mustard, garlic, egg yolk, sal, and pepper.
 While whisking, slowly add the olive oil until the vinaigrett is emulsified.
 Toss the greens with enough dressing to moisten and server immediately

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