Lately the salad mix in my box of veggies has been a combination of several marvelous mustardy greens. They taste good mixed with milder greens in a tossed salad, but I wanted to highlight their particular character, so I tried this recipe (Gourmet, found on Epicurious) for Farmer's Market Salad made with "strongly flavored wild greens."
- I didn't have champagne vinegar (although I thought I did) so I used white wine vinegar.
- Each time I've made this I've (unintentionally) neglected to follow the specific directions for combining the ingredients. I just put it all in the bowl and whisked. It came together well enough, I think.
I've been enjoying strong greens in my salads for awhile now and don't usually give them much special treatment - except when I make an Italian type arugula salad. In fact, I often skip the dressing entirely. Well, not anymore! This is a fantastic, deceptively simple dressing. It has a 2:1 oil:vinegar ratio, and not much else, but it is beautifully balanced and complements the strong flavor of the wild greens perfectly. I'm keeping a jar of this dressing in the fridge; with a quick shake and we have a wonderful salad!