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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Green Herb Salad with Champagne Vinaigrette

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Green Herb Salad with Champagne Vinaigrette Empty Green Herb Salad with Champagne Vinaigrette

    Post by Lobo Thu 14 Jan 2016, 11:38 pm

    Green Herb Salad with Champagne Vinaigrette Img37l
    Green Herb Salad with Champagne Vinaigrette
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    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Servings: 4
    In many Mediterranean countries, fresh herbs are used as primary salad ingredients. Herbs are appreciated for the complex flavor and refreshing taste they bring to a salad. Parsley, cilantro, chervil, arugula and mint are commonly used this way. Fresh oregano and thyme might be added in smaller quantities. You may use only a single herb or a mixture. Do not use woody-stemmed herbs such as rosemary or sage. Before tossing, the dressing and salad can stand for up to 30 minutes.






    • 100

    Ingredients:


    • 1/4 cup extra-virgin olive oil
    • 1 Tbs. minced shallot
    • 2 Tbs. Champagne vinegar
    • 1/4 tsp. salt
    • 1/4 tsp. freshly ground pepper
    • 1 large head butter lettuce, leaves separated
        and torn into bite-size pieces
    • 1 cup fresh flat-leaf parsley leaves
    • 1/2 cup fresh cilantro leaves
    • 1/2 cup fresh chervil sprigs

    Green Herb Salad with Champagne Vinaigrette Wine-pairing-icon-white

    Wine Pairing

    This pairs well with medium-bodied sparkling wines like the Dominio de la Vega Cava Brut Reserva Especial, Utiel-Requena from our Wine Club.

    Directions:

    In the bottom of a salad bowl, combine the olive oil and shallot. Add the vinegar, salt and pepper and mix well with a fork. Top with the lettuce, parsley, cilantro and chervil. When ready to serve, toss well. Mound the salad in individual bowls or on plates. Serves 4.

    Variation: To enrich the dressing, add a little Maytag, Stilton, Gorgonzola or other blue-veined cheese along with the vinegar, coarsely mashing it with a fork. Serve the salad after a main course, accompanied with a sliver of the cheese and some walnuts.
    Adapted from Williams-Sonoma Collection Series, Salad, by Georgeanne Brennan (Simon & Schuster, 2001).

      Current date/time is Fri 29 Mar 2024, 4:03 am