Mesclun salad

Recipe from: 1/1/2000 12:00:00 AM
Ingredients 9
Servings 4
Time 15 min

Ingredients

  • 375
    g
    tender salad leaves (oak leaf, spinach, baby beet or baby red chard)
  • 150
    g
    peppery leaves (rocket, watercress, curly endive, mustard lettuce or sorrel)
  • 250
    ml
    chervil, lamb's tongue and parsley sprigs
  • nasturtium, pansy or herb flowers
  • VINAIGRETTE
  • 90
    ml
    fruit vinegar
  • 5
    ml
    sugar
  • 90
    ml
    olive oil
  • 90
    ml
    vegetable oil
 

Method

 
Wash and dry all greens and herbs. Chill until ready to serve. In a large bowl, toss the greens and herbs with enough vinaigrette to coat lightly. Sprinkle with flowers and eat immediately. Serves 4. VINAIGRETTE Warm vinegar and sugar until sugar is dissolved, then cool. Whisk oils into vinegar and season.
 

 

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