Ingredients
1 Tbs. red-wine vinegar
3/4 tsp. Dijon mustard
1/4 tsp. minced garlic
3 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 head red or green romaine (3/4 to 1 lb.), trimmed, washed, dried, and torn into bite-size pieces (about 5 cups)
1 cup mche, trimmed, washed, and dried (1 to 2 oz.)
1 cup oak leaf lettuce, trimmed, washed, and dried (1 to 2 oz.)
1 cup mizuna or baby spinach leaves, trimmed, washed, and dried (1 to 2 oz.)
Leaves from 1 head celery
1/2 cup fresh basil leaves (green or purple), torn into small pieces
1/2 cup fresh chervil sprigs
1/4 cup chopped fresh chives
Fine Cooking
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3/4 tsp. Dijon mustard
1/4 tsp. minced garlic
3 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 head red or green romaine (3/4 to 1 lb.), trimmed, washed, dried, and torn into bite-size pieces (about 5 cups)
1 cup mche, trimmed, washed, and dried (1 to 2 oz.)
1 cup oak leaf lettuce, trimmed, washed, and dried (1 to 2 oz.)
1 cup mizuna or baby spinach leaves, trimmed, washed, and dried (1 to 2 oz.)
Leaves from 1 head celery
1/2 cup fresh basil leaves (green or purple), torn into small pieces
1/2 cup fresh chervil sprigs
1/4 cup chopped fresh chives
Description
Consider This A Guide To Building A Mixed Green Salad And Use Whichever Leaves Are Available At The Grocery Store Or Farmers’ Market. I Love To Add Fresh Herbs And Celery Leaves For An Extra Flavor Boost.
Fine Cooking
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