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A Recipe from Our Cookbook: Kim’s World-Famous Salad

March 23, 2010
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Fresh from the farmers' market, this bounty of green and white becomes an easy salad that changes with the seasons.

In Welcome to Michael’s, Michael explains that this is his wife Kim’s absolutely favorite salad mix. They serve it at all of their lunches and dinners, and call it world-famous because they’ve made it for friends in France, Italy, Spain, and England, all of whom are knocked out by how great it tastes.

The salad works perfectly year-round, which makes it a fabulous addition to your home cooking arsenal. In the summer, Kim adds a touch of red with juicy wedges of bright tomatoes. Otherwise, it’s a green and white harmony of flavors that can change with whatever fresh greens are available. Michael and Kim both like it dabbed with just enough vinaigrette to moisten the leaves.

Kim’s World-Famous Salad

Serves 4

  • 1 head Bibb lettuce, leaves separated but left whole
  • 1 to 3 small bunches watercress, different kinds (cultivated, hydroponic, or wild) , tough stems removed
  • 1 large or 2 small heads Belgian endive, leaves chopped
  • 1 bunch arugula leaves, stemmed, leaves left whole
  • 1 bulb fennel, with fronds, bulb thinly shaved with a mandoline, whole fronds separated from stalks
  • 1 bunch scallions, both white and green parts, thinly sliced crosswise
  • 1 sweet onion, shaved with a mandoline
  • 1 hothouse cucumber, peeled, halved lengthwise, and cut into 1/4-inch slices
  • 4 large button mushrooms, thinly sliced
  • White Wine-Dijon Vinaigrette (click here for the recipe)
  • 1/4 cup finely chopped fresh chives

Wash and dry all the salad leaves. Pile them into a large salad bowl. Add all the sliced vegetables and mushrooms. Just before serving, add enough of the vinaigrette to coat the leaves well and toss thoroughly. Place an equal portion on each of 4 salad plates. Sprinkle with chives.

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