Spring Salad

Young field greens tossed in a shallot vinaigrette,
 topped with  cucumbers, tomatoes, and crispy onions

Hereford House Recipe

Shallot Vinaigrette
2 tablespoons cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
2 shallots, finely chopped

Place all ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together. Makes 6-8 servings.

Notes:  This a popular recipe for the house salad dressing in many French restaurants and is what makes this salad unique.

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