Thursday, August 13, 2009


I brought this to a potluck very last minute and had to use just what I had around. All agreed that it was a great simple accompaniment to a more complicated menu.

Big bowlful of fresh mixed baby greens – I like to use mostly arugula

Several handful-sized bunches of fresh herbs, like thyme, oregano, basil, marjoram, dill, chives, etc. (you want herbs that have soft leaves – not spiny ones like rosemary)

good quality olive oil

good quality vinegar of choice – red or white wine vinegar, or champagne or sherry if you’re feeling fancy. balsamic is too heavy

salt and pepper

Wash and dry greens and herbs. Remove herb leaves from their stems and chop. Toss together greens and chopped herbs. Just before serving, pour a few tablespoons of oil and about half that much of vinegar over the salad. Sprinkle with salt and pepper, toss. Taste and adjust oil, vinegar, salt and pepper as needed.

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