From Mike’s Food Diary:
Entry #5: Green Salad and Mustard Vinaigrette with Windowsill Herbs
· 2 Tbsp good olive oil
· 1 tsp mustard
· 1/2 Tbsp white wine vinegar
· 1/2 Tbsp of tarragon
· salt & pepper
· 6-8 red tip lettuce leaves
· 1-2 Tbsp of freshly chopped herbs. A mixture of oregano, thyme, and chives does the trick
For the vinaigrette, place the vinegar, garlic, herbs and mustard in a mixing bowl (coffee mug will do). Then slowly pour in the olive oil and whisk for 30 seconds. Add salt and pepper to taste. For more bite, add another few drops of vinegar.
Place lettuce leaves on a large, round serving plate. Sprinkle chopped herbs liberally over the undressed salad. Set aside. Sprinkle vinaigrette over salad and prepare to enjoy the most sensually simplistic way to bookend your next lunch, brunch, or dinner.
Instead, use mesculan, arugula, or any other savory green
Add a dash of mayonnaise to the vinaigrette for a richer feel
Poach an egg and place over toast and place in the middle of the salad for a complete meal
The intense sharpness of vinaigrette screams for a wine that can rival its intensity and coolness. Think a dry Rose’ from Provence, ebullient Prosecco from Italy, or a steely un-oaked Chardonnay from Chablis, France.
The Food Diary of a Brocavore is an ongoing collaboration project with words & recipes by Mike of whats up stairs and photography by me. Please do enjoy other entries from The Food Diary of a Brocavore!