| |
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.
|
|
What You Need:
(To Serve: 6)
|
|
|
|
1 shallot or garlic clove, peeled and minced or crushed
Salt to taste
1 to 2 tablespoons wine vinegar
½ 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
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Combine shallot or garlic, salt, vinegar, and mustard in a salad bowl.
|
2. Crush with a pestle or back of a spoon.
|
3. Gradually add oil; season with pepper; blend with a whisk or fork.
|
4. Add greens; toss. Serve at once.
|
|
|
|
|
