Monday, January 14, 2008

Mesclun Salad with Shallot Vinaigrette

It doesn't get any easier than this:) I actually use this vinaigrette with a lot of different salads. It's an easy and tasty sauce to make. I'm just adding it to the blog so that I have it handy:)

If the shallot taste is too strong, add some more olive oil to balance the taste.


MESCLUN SALAD WITH SHALLOT VINAIGRETTE

Ingredients:

1/4 cup finely chopped shallot
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil (preferably French) or safflower oil
1 lb mesclun (mixed baby salad greens)

Directions:
Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.

Makes 8 servings.

2 comments:

Sorina said...

Interesting idea...This looks delicious. Tanks for posting

Diana Caspi said...

It really does come out great, give it a try. Then let me know if you liked it please.

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