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In Denmark a simple but perfectly prepared mixed green salad, generally made with tender fresh lettuce or wild or cultivated greens in season, is served as a separate course after the entree. The dressing is generally simple vinaigrette made with fine oil and vinegar, but it may also include a touch of mustard, chopped shallots or scallions, or fresh or dried herbs. This is one variation.
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| What You Need: |
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1 shallot or garlic clove, peeled and minced or crushed
Salt to taste
1 to 2 tablespoons wine vinegar
˝ teaspoon dry mustard
5 to 6 tablespoons olive oil
Freshly ground pepper
2 quarts mixed salad greens, washed, dried, torn into bite-size pieces, and chilled
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| How To Cook: |
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1. Combine shallot or garlic, salt, vinegar, and mustard in a salad bowl.
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2. Crush with a pestle or back of a spoon.
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3. Gradually add oil; season with pepper; blend with a whisk or fork.
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4. Add greens; toss. Serve at once.
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