Farmers markets Greens Salad from Gourmet back in 05

Oh this site just did the strangest thing again. I am beginning to think WordPress can be just as strange as Typepad and Blogger and let me tell you, they can be very strange.

Now then, about that milkshake and those calories.. Yes, unless you plan on running around the house several time I am afraid we have to work them off. And frankly it is still too hot to run around the house several times. So why don’t we try a nice farmer market salad?flip flops summer

That works for me. Tastes good, is cool and has no where near the calories of the milkshake. Besides the running is out. I don’t run. I gave that up when they made me run around the grinder in boot-camp every so many days. I hated that.

I really hated that. You would think that marching from sunrise to sunset would have been enough exercise but no… Not for the USN. Instead you get to run around a patch of asphalt until you turn into a puddle. So no I don’t run. As if we were going to be able to run anywhere on the ship. Snort. That is the Army’s job. Our job was to be able to walk on the ceiling of the ship in a bad storm.

Did they bother to have us practice for that? No. But come to think of it, they didn’t bother to serve us anything as nice as this salad from Gourmet.

I had picked out some very nice ice cream treats to post but the other half left them in the truck so instead you get a Farmer’s Market Greens Salad. So don’t blame me. Blame the blond.

Either way it is a Champagne dressing salad that not only looks cool but tastes cool designed to spark your appetite on a hot summer day.

Farmer’s Market Greens Salad with flowers and Champagne dressing.

1 tablespoon Champagne vinegar
1/2 tablespoon finely chopped shallot
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3/4 lb mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach (16 cups)
1 1/2 oz edible flowers (optional)

Wash and dry the greens and chill up to one day ahead.

Whisk the first four ingredients in a large bowl, then slowly add oil, whisking continuiously until smooth and well blended. If needed chill but bring to room temperature before using. You may make ahead up to 6 hours. If chilling cover.

Add greens and flowers and toss until coated well.

Makes 6 servings.
from Gourmet back in October 2005

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