Simple Green SaladDecember 23, 2013
“A thriving household depends on the use of seasonal produce and the application of common sense.” – Olivier de Serres, 17th century
A lover of food, Claude Monet’s salads always consisted of greens with garlic and a simple vinaigrette seasoned with salt and heaping spoonfuls of pepper. There were always two bowls of salads on the table – one for him and his wife, the other for everyone else.
The perfect French dressing recipe, which I use on absolutely everything always, is from Amanda Hesser.
2 heads butter lettuce, chopped
1 garlic clove
juice from one lemon
½ teaspoon Dijon mustard
¼ cup olive oil black pepper
Wash and dry the greens and set aside. In a mortar and pestle, mash the anchovy, garlic and a pinch of salt to form a paste. Squeeze in the lemon juice and stir to break up the anchovy paste. Beat in the mustard. Slowly whisk in the olive oil and season to taste with the pepper. Toss the greens with the vinaigrette just before serving.