© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: aem
A while ago somebody made the offhand comment that they always bought salad dressings, having had little luck making their own. No one commented (because the thread topic was more interesting, I suppose). But that experience is the opposite of mine, our salad dressings are nearly always homemade. Usually I wing some kind of French-style vinaigrette but there are really no limits. Yesterday the NY Times food section had this one, along with a chicken schnitzel recipe, and I happened to have all the ingredients on hand, so I made it for our dinner salad last night. Delicious. I give it below in hopes that whoever that was who buys dressings will try it.
6 anchovy fillets
1 small garlic clove
Kosher salt and freshly ground black pepper
Finely grated zest of 1 lemon (microplaner works well)
2½ tablespoons fresh lemon juice
7 to 8 tablespoons extra virgin olive oil, to taste
Mince the garlic, then mash it together with the anchovies and a pinch of coarse salt. Add the zest, the fresh lemon juice and another pinch of salt and pepper. Then drizzle in the oil, whisking as you go. Set aside while you make the rest of the dinner.
2 quarts mixed baby greens
2 cups soft herb leaves, like a combination of mint, tarragon, basil, parsley, cilantro, chervil, chives (try to use at least 3 kinds)
1 scallion, thinly sliced, including greens.
Toss the salad ingredients together, lightly dress, toss again, serve. Save the extra dressing in a covered jar, it will be better the day after tomorrow.