Showing posts with label French Salad. Show all posts
Showing posts with label French Salad. Show all posts
Recipe Preview
Green salads are served after the main dish “to clear the palate.” This means that the lettuce and light dressing refresh your taste buds, preparing them for the new flavors of the dessert to follow.
Salad:
1 small head of Boston lettuce
1 small head of romaine or 1 medium-sized head of iceberg lettuce
3 tbsp. chopped fresh parsley
Vinaigrette:
1 clove garlic
mash 1 tsp. salt (optional)
3 tbsp. red wine vinegar
1/4 tsp. pepper
6 tbsp. olive or vegetable oil
Preparation Method
1.To prepare salad greens, wash Boston lettuce and romaine thoroughly.
Drain by placing leaves on paper
towels. Place clean greens in a plastic
bag along with the paper towels, to
absorb any remaining water. Refrigerate for at least half an hour.
2. Tear greens into small pieces and place them in a large salad bowl. Sprinkle with parsley.
3.Chop garlic into very fine pieces and put in a small bowl.
4.Use the back of a spoon to mash
garlic. Then mix it with salt.
5.Add vinegar and pepper, stirring until smooth.
6. Place in a small jar with a tight-fitting lid. Add oil, screw on lid, and shake until well blended.
7.Pour about half of the vinaigrette dressing over greens. Toss with a fork and spoon until greens are well coated and no dressing remains in bottom of bowl.
Preparation time: 10 to 15 minutes
Enough for 4 to 5 salad servings
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Green salads are served after the main dish “to clear the palate.” This means that the lettuce and light dressing refresh your taste buds, preparing them for the new flavors of the dessert to follow.
Salad:
1 small head of Boston lettuce
1 small head of romaine or 1 medium-sized head of iceberg lettuce
3 tbsp. chopped fresh parsley
Vinaigrette:
1 clove garlic
mash 1 tsp. salt (optional)
3 tbsp. red wine vinegar
1/4 tsp. pepper
6 tbsp. olive or vegetable oil
Preparation Method
1.To prepare salad greens, wash Boston lettuce and romaine thoroughly.
Drain by placing leaves on paper
towels. Place clean greens in a plastic
bag along with the paper towels, to
absorb any remaining water. Refrigerate for at least half an hour.
2. Tear greens into small pieces and place them in a large salad bowl. Sprinkle with parsley.
3.Chop garlic into very fine pieces and put in a small bowl.
4.Use the back of a spoon to mash
garlic. Then mix it with salt.
5.Add vinegar and pepper, stirring until smooth.
6. Place in a small jar with a tight-fitting lid. Add oil, screw on lid, and shake until well blended.
7.Pour about half of the vinaigrette dressing over greens. Toss with a fork and spoon until greens are well coated and no dressing remains in bottom of bowl.
Preparation time: 10 to 15 minutes
Enough for 4 to 5 salad servings
Recipe Preview
This vegetable salad is a hearty main meal by itself. If you want to serve it as one course of a larger meal, leave out the tuna fish.You can also vary the other ingredients in this recipe. Try adding carrots, celery, peas, slices of hard-cooked eggs, or slivered almonds. Experiment and enjoy!
Required Items
1 small head of lettuce
6 medium-sized cold cooked potatoes, or 1-lb. can small whole white potatoes
1/2 lb. fresh green beans or 1 10-oz. package frozen green beans, cooked, chilled, and cut into 1/2-inch lengths
6 tomatoes, quartered 1/2 c. vinaigrette dressing
1 13-oz. can tuna, drained (optional)
black or green olives for garnish (optional)
Preparation Method
1.Wash and separate lettuce leaves, throwing away any that are wilted or discolored. Pat lettuce leaves dry. Arrange leaves decoratively in a large, shallow serving plate and set aside.
2.In a large mixing bowl, combine potatoes, beans, and tomatoes. Pour vinaigrette dressing over vegetables. Using 2 spoons, carefully toss vegetables until they are thoroughly coated.
3.Spoon vegetables onto lettuce leaves and top with mound of tuna and/or olives. (Or if you prefer, arrange the vegetables and tuna.)
4.Serve immediately.
Preparation time: 30 minutes
Serves 4 to 5