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A Recipe from Our Cookbook: Salade Verte

May 17, 2010

Greens, glorious greens!

Sometimes you just need the perfect, classic green salad. This recipe from Welcome to Michael’s fits the bill every time. And the vinaigrette is something you’ll want to make again and again: a classic light red-wine vinaigrette, with the added oomph of shallots.

Salade Verte

Serves 4

  • 6 small bunches mâche, leaves separated
  • 2 heads limestone lettuce, leaves separated but left whole
  • 1 bunch arugula leaves, separated
  • MIchael’s Vinaigrette (recipe follows)
  • 1 tablespoon chopped chives

In a large salad bowl, combine the mâche with the limestone and arugula, tossing to blend. Just before serving, add enough of the vinaigrette to coat the leaves well and toss thouroughly.

Place on equal portion on each of 4 salad plates. Sprinkle with chives.

Michael’s VInaigrette

  • 1/4 cup red wine vinegar
  • 1 tablespoon minced shallot
  • Sea salt and freshly ground pepper
  • 3/4 cup extra-virgin olive oil

Put the vinegar and shallot in a small mixing bowl. Add enough salt and pepper to coat the surface lightly and whisk. Whisking constantly, add the oil in a thin stream, beating until emulsified. Taste and adjust the seasonings with more salt or pepper if necessary.

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