Saturday, September 8, 2007

Mesclun Salad

  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon sugar
  • 2 tablespoons olive oil
  • 5 ounces mesclun (8 cups)

Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.

Add greens to dressing and toss to coat. Serve immediately.

Makes 4 servings.

Variations: add 1-2 t. truffle oil or chopped truffle to vinaigrette

from Epicurious

No comments: