Ultimate Vegetarian--Green Salad with Garden Herbs

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Green Salad with Garden Herbs

 

Recipe By :Ultimate Vegetarian Cookbook, Paul Gayler

Serving Size : 4 Preparation Time :0:00

Categories : Ultimate Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small clove garlic -- halved

1/2 pound mixed greens

(such as mache, little gem, arugula, young

sorrel leaves, curly endive, etc.)

1 bunch mixed herbs

(such as basil, tarragon, chervil,

flat-leaf parsley, and mint)

4 slices French bread -- toasted

1 tablespoon Dijon mustard

FOR THE DRESSING:

1 shallot -- finely chopped

1/2 teaspoon herb mustard

2 tablespoons champagne wine vinegar

salt

1/2 cup extra virgin olive oil

 

Rub the inside of a large bowl liberally with the cut side of the garlic clove.

Toss the greens and herbs in the bowl.

 

For the dressing, mix together the shallot, herb mustard, champagne vinegar, and

a little salt. Slowly whisk in all but 1 tablespoon of the oil until an

emulsion is formed. Drizzle the dressing over the greens and herbs and toss

well.

 

Brush the toasted bread slices on both sides with the remaining oil and spread

with Dijon mustard. Arrange the toasted bread on top of the salad.

 

S(ISBN):

" 0-7894-4184-5 "

Copyright:

" 1999 "

 

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Per serving: 1504 Calories (kcal); 41g Total Fat; (24% calories from fat); 42g

Protein; 240g Carbohydrate; 0mg Cholesterol; 2826mg Sodium

Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 8

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0