| Ensalata Mista with Two Classic Vinaigrettes | ||||
| 8-12 cups salad greens, a mix of baby and full-grown greens 1 large tomato, diced 1 cucumber, diced 1 carrot, shredded or ribboned 1 green pepper, sliced into rings Other salad ingredients as desired Tip: Serve “wet” or highly perishable salad ingredients such as hard-cooked eggs, tomatoes and cucumbers in separate bowls, salad-bar style to avoid soggy leftovers. This also cuts down on waste, as diners choose only the veggies and toppings they like rather than just pushing costly ingredients to the side of the plate. Dressing: 1/4 cup Balsamic, White Wine, Raspberry, Sherry, Champagne or Red Wine vinegar, flavored or not 2 teaspoons Dijon mustard 1 samll minced shallot Sea Salt and freshly ground Pepper to taste 3/4 cup Extra Virgin Olive Oil Fresh herbs of your choice: parsley, rosemary, basil, thyme, tarragon, dill Whisk together vinegar, mustard, salt and pepper. Begin adding oil a few drops at a time, whisking so that it is thickened slightly. Continue adding oil and whisking ingredients until the oil in incorporated. If the vinaigrette is not thick enough for your taste, add Dijon mustard, ½ teaspoon at a time until it is. For an unemulsified vinaigrette, omit the mustard, combine all ingredients in a jar or bottle with a tight-fitting lid and shake to combine. If you don't have time to make a classic vinaigrette, sprinkle ¼ cup vinegar over your mixed salad and toss well. Drizzle 1/3 cup olive oil over the salad and toss well. Sprinkle with salt and pepper, toss again and serve. This is also a bit lower in fat. Sprinkling the vinegar on first allows the greens to absorb the flavor, which will slide off if the oil is tossed with the leaves. When dressing a salad in this manner, the flavors are heightened by adding in a few slivered fresh herb leaves; basil and dill work particularly well. |
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