 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
We used strongly flavored wild greens because a mild salad would get lost with the rest of the menu. The dressing is a simple and classic vinaigrette. Ingredients:
1 tablespoon champagne vinegar |
1/2 tablespoon finely chopped shallot |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
2 tablespoons extra-virgin olive oil |
3/4 lb mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach (16 cups) |
1 1/2 oz edible flowers (optional) |
Directions:
1. Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers and toss until coated well.
2. Cooks' notes: · Greens can be washed and dried 1 day ahead and chilled in a sealed plastic bag lined with paper towels. · Vinaigrette can be made 6 hours ahead and chilled, covered. Bring to room temperature before using.
|
|