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."
cook's notes
- 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.
the verdict
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!
4 comments:
Dear Nancy ciao ! this salad looks great (it would be great with the macaroni !) YOU KNOW ? In Italy nobody knows about macaroni and cheese ! I should try your recipe ! How was the yeast ?
Hi Natalia! I'm going to have that salad with the leftover macaroni for supper this evening. It would be interesting to see what Italians think of macaroni and cheese - it's a very American dish.
My yeast is on the second rise. It's been great so far!
Nancy
This salad looks wonderful!
Yum...I have never liked arugula, but we made a dressing this weekend with lemon juice, olive oil and lots of garlic that was out of this world (served over just arugula and good parmesan cheese) Yours has a lot of my favorite flavors, which is good because I am now a convert.
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