Recipes Mixed Greens With Herb-Vinegar Dressing
Published October 27, 2001
- Total Time
- 20 minutes, with 3 days' infusing
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Ingredients
¼ cup balsamic vinegar
¼ cup red-wine vinegar
¼ cup packed fresh herbs (a mixture of basil, parsley, thyme, rosemary and oregano; it's not necessary to use all of them)
About ¼ cup peanut oil
2 shallots, peeled and sliced
¼ cup extra-virgin olive oil
Coarse sea salt or kosher salt
Freshly ground black pepper
5 handfuls young lettuces (a mixture of peppercress, arugula, frisée, mizuna, red oak or any other kinds you like)
¼ cup fresh chervil and tarragon leaves
Nutritional analysis per serving (4 servings)
10 grams carbs; 289 calories; 16 grams monosaturated fat; 6 grams polyunsaturated fat; 4 grams saturated fat; 27 grams fat; 2 grams fiber; 247 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Three days before, combine the vinegars with the herb mixture in a jar. Seal and let infuse in the refrigerator for three days.
- Step 2
Strain the herbs from the vinegar and pour the vinegar into a saucepan. Place over high heat and reduce by half. Fill another saucepan with ¼ inch of peanut oil. Heat the oil to 170 degrees, then add the shallots. Remove from the heat and cool. Strain. Place the vinegar in a bowl, then gradually whisk in the shallot oil and then the olive oil until emulsified. Season to taste with salt and pepper.
- Step 3
In a large bowl, mix together the lettuces and the chervil and tarragon. Sprinkle with about 3 tablespoons of the dressing and toss gently and thoroughly, until all of the leaves are thinly coated. Add a little more dressing if necessary, but the delicate leaves should not be weighed down with it. Season with more salt and pepper if needed. Serve.
Private Notes