See Also: Cooking Club · Salads · Vegetable Dishes
Greens or Vegetables with Vinaigrette
From Dorothy McNett's recipes at www.dorothymcnett.com. Drizzle this over hearts of romaine or small endive leaves arranged on a beautiful platter, and serve along with a cheese souffle or a hot casserole, etc.
1 tablespoon almond or walnut oil (not a flavored extract, but the actual oil)
3 tablespoons extra-virgin olive oil
2 teaspoons sherry vinegar
2 teaspoons red wine vinegar
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
perhaps a pinch of sugar
1 tablespoon finely chopped fresh parsley
1 teaspoon good quality prepared mustard
Whisk together and serve over roasted vegetables, or drizzle over a bowl of tender young greens, cabbages and etc., adding fruits and nuts as desired.
Recipe created 1995-05-26.
