Returned home for a snack, rehydrated and went to work in my own garden. If you yield only an inch of purchase to the weeds you will lose the strategic advantage. Living weed free is liberating - but I digress. Warmer weather calls for a refreshing summer salad. Started with washing, spinning and refrigerating four bags of fresh-picked mixed garden greens.
For the last 4 or 5 years I’ve been growing the sort of mixed bitter greens that are ubiquitously-served with every breakfast, lunch and dinner in France. The classic Dijon dressing to toss everything-in follows at the end of this post.
Having announced that I had salad fixn’s the Brains of the Organization suggested I incorporate the cold, perfectly palm-sized, leftover, pan-seared salmon from a couple of days ago. Brilliant!
After a totally awesome shower to wash the grit and dirt-off of this old field hand tossed the bowl of greens with a splash of bright, homemade Dijon French dressing, added all of the chunks of cold salmon and tossed again. Topped it with croutons and shaved Parmesan, Romano and Asiago cheese.
Served with a loaf of La Brea Three Cheese semolina loaf (warmed crispy on the pizza stone) with unsalted butter and a decent sunset.
click on images for a closer look
Cheers!
Ingredients
2
tablespoons finely chopped shallots
2
tablespoons red- or white-wine vinegar2 teaspoons Dijon mustard
4 to 6 tablespoons extra-virgin olive oil
Freshly ground black pepper and sea salt to taste
Preparation
In a small bowl, whisk together the shallots, vinegar,
and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. This allows the shallots to mellow a bit.
Whisk in the mustard, then add the oil in a very slow,
thin, steady stream, whisking constantly until the dressing is emulsified.
Season with fine sea salt and freshly ground black
pepper.
The vinaigrette can be prepared ahead and refrigerated,
in an airtight container, up to 1 week.
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