Garden Salad with Potatoes Time: 20 minutes, more if you
have to go to the garden and pick the lettuce. I grow lots of lettuce so we eat lots of
salads for about 8 weeks - then none. I normally don't buy it.
Enough lettuce for small salads for 2 people
1 or 2 medium potatoes, steamed
1/4 cup shredded cheese
Fresh basil leaves - small handful
1 tbs fresh, snipped chives
Salad dressing - The bottled kind is not really available here (I think they have 1 'salad cream') so I always make my own. Now that I know how easy it is I probably always will.
Vinaigrette
1/2 tbs Dijon mustard
1/2 tbs lemon juice
1 tbs wine vinegar - your choice, whatever you have. I'm using Balsamic
1/4 cup olive oil - the good stuff
Slice potatoes for salad and cook in a small pan of boiling water for 10 - 15 minutes (or in a steamer basket) until done. Wash and tear lettuce if needed. Put in bowl. Add basil leaves - whole if small, torn in half if large. In small bowl whisk mustard, lemon and vinegar. Slowly add oil whisking constantly. You may have to stop adding oil and just whisk periodically - you don't want to see the oil separately - it should be incorporated as it goes into the mixture. Whisk until it emulsifies (thickens and combines). Pour a little (2 - 3 tbs) on salad and mix - I use a tongs, taste adding more dressing to your taste. Add potatoes and anything else that appeals, mix to combine. Sprinkle with cheese and serve.
Cooking for Two? Or more?
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