Wednesday, February 16, 2011

Kitchen Boss Green Salad with Italian Vinaigrette


2 cloves garlic, minced
1 teaspoon sugar
1 teaspoon dried mustard
1 teaspoon dried oregano
1 teaspoon dried basil
3 Tablespoons red wine vinegar
Salt and fresh ground black pepper
1/2 cup extra virgin olive oil
1/2 cup vegetable oil
1 large bowl mesclun or other greens
1/4 cup grated Parmesan or a few shavings


1. In a large bowl, combine the garlic, sugar, mustard, oregano and basil. Whisk in the red wine vinegar and season as desired. Whisking continuously, drizzle the oils until emulsified. Taste and adjust seasoning. You can pour into a jar or container and store in the fridge until ready to use. Just remember to shake or whisk again to combine all the ingredients.
2. Place greens in a large salad bowl. Drizzle the dressing over top and toss to combine. Sprinkle in some grated Parmesan and toss again. Serve immediately.

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