GREEN SALAD WITH LEMON VINAIGRETTE (Adapted from Southern Food and Fun)

2 cups watercress (or other frisee)
4 cups arugula
2 cups mixed baby greens
2-3 scallions, chopped
3-4 TBSP fresh herbs: such as – tarragon parsley, cilantro, dill, thyme, coarsely chopped
2 TBSP toasted pumpkin seeds
1/2 cup cheese (such as pecorino romano, Parmesan)
Lemon vinaigrette (see below)
Salt and pepper

Mix lettuces and a few herbs together in a large bowl. Add scallions, pumpkin seeds and cheese. Sprinkle lightly with sea salt and add a little freshly ground black pepper.

Toss lightly with vinaigrette.

LEMON VINAIGRETTE DRESSING

1/3 cup lemon juice
1-2 TBSP dijon mustard
2-3 tsp sugar
2/3 cup extra-virgin olive oil
2 TBSP chopped shallot
Salt and pepper to taste

Fill container (like a mason jar) 1/3 with lemon juice or vinegar. Add a large dollop of Dijon mustard ~ 1 TBSP. Add 2-3 teaspoons of granulated sugar. Add shallot, a pinch of salt, and a little freshly ground black pepper.

Cover tightly and shake vigorously.
Remove cover and add extra virgin olive oil to almost fill the remaining 2/3 of container.

Cover and shake again.
Taste and add more sugar, salt, or pepper as needed.

Vinaigrette will keep for several days in the refrigerator. Allow to come to room temperature before using or pop container in the microwave for a few seconds.

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