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
Ingredients:
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
Pepper
6 Large handfuls Organic Salad Greens (about 3/4 pound)
Preparation:
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
Rouille
Other
Great Related Links:
Alice
Waters Cooks A Dream
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