Garden Salad with Shallot a Vinaigrette
By Executive Chef Alice Water, Chez Panisse, Berkeley, CA

Wine Suggestion:
Robert Mondavi Winery Stags Leap District 1998 Sauvignon Blanc

Serves: 6

2 Shallots
2 tbls. Balsamic Vinegar
l tbls. Red Wine Vinegar
1 tbls. Sherry Vinegar
l/2 tspn. Salt
1/3 cup Extra Virgin Olive Oil
6 Large handfuls Organic Salad Greens (about 3/4 pound)

Peel and dice the shallots and put them in a small bowl with the vinegars, salt and pepper. Stir and let the mixture sit for l0 to 30 minutes. Whisk in the olive oil. Pick over the salad greens, discarding any tough outer leaves or any that are wilted or blemished. Fill a large basin with cold water and gently submerge the greens, allowing sand and grit to sink to the bottom. Lift the lettuces from the water and drain in a colander, then dry them in a salad spinner Wrap the leaves in clean cotton toweling and refrigerate in an airtight container.

To Serve :
Put the greens in a wide salad bowl and season with a small pinch of salt.
Whisk the vinaigrette and toss the greens lightly with just enough dressing to make the leaves glisten. (Your hands make the best salad-tossing tools.) Serve immediately.

Other Great Chef RecipesLinks:
Caramel Pear Ice Cream
Fall Vegetable Bagna Cauda
Fall Vegetable Ragout with Mushrooms
Fish Soup Chez Panisse

Fish Soup Cooked over the wood fire with Tomato Confit
Galette Amandine
Garden Salad with Shallot a Vinaigrette
Peking Duck Breast Grilled over Vine Branches

Other Great Related Links:
Alice Waters Cooks A Dream


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