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Green Salad with Herb Dressing
From Dorothy McNett's recipes at www.dorothymcnett.com. Make your own "fruity" vinegar for a salad simply by measuring out 1/4 cup extra virgin olive oil and then squeezing the juice from a very ripe strawberry or a couple of raspberries, or a fresh apricot, peach, orange etc. As quoted from John Evelyn "The different elements of greenery should fall into their places, like the notes in music, in which there should be nothing harsh or grating."
fresh salad greens, lettuces, etc....
4 tablespoons extra-virgin olive oil
2 - 4 tablespoons raspberry vinegar or other fruity light vinegar (Evelyn states generosity with oil, meanness with vinegar!)
pinch of raw sugar, or a little honey
pinch of sea salt
several grindings of pepper
1-2 teaspoons snipped fresh herbs, such as basil, thyme, savory, etc.
edible flowers, if desired
fresh tomatoes (Heirloom, or baby tomatoes, or...)
grated cheddar, swiss, or any good quality cheese as desired or available in your refrigerator
Wash greens and spin dry in a salad spinner or use clean cloth napkins. Wrap and shake. Chill. When ready to serve, tear greens into salad bowl. In glass measuring cup, whisk together the olive oil, vinegar, sugar, salt, and pepper. Snip about 2 teaspoons fresh herbs into the dressing and whisk well. Pour the dressing over the salad. Toss well, adding the tomatoes (sliced as necessary) and edible flowers if available. Sprinkle with grated cheese.
Recipe created 1995-05-02.
