Monday, April 2, 2012

Fresh Simple Dressing Over Mesclun Greens


Pretty soon all of the farmer's markets (mine happens to be GrowRVA) are going to have many varieties of mesclun greens. You can have many different mixes as each creates its own unique taste. One thing is certain — the leaves typically create a delicate salad which does not hold up well to heavy dressings. But you don't use that store bought bottled stuff anyway do you?


I know everyone remembers how I turned an olive oil can into a planter, right?  Then I gave a quick update on it's progress. Well you can see from the pictures above our greens have flourished. We will easily get 6-8 servings from this one planting. The other key here is the fact that there is still time to have 1 or 2 more plantings this early growing season.


Mesclun Salad Dressing Ingredients:
  • 1 garlic clove, peeled & cut in half
  • 1 shallot, chopped
  • 2T red wine vinegar
  • 1T good quality balsamic vinegar (you do not want to skimp here)
  • 1t of dijon mustard (I prefer and use a grain mustard Roland Organic is my brand) — remember I used it on my corned beef sandwiches.
  • 1/4 cup extra virgin olive oil
  • Salt & pepper to taste
Directions:
Rub the bowl with the garlic clove, add both vinegars with the mustard and mix well. Slowly drizzle in the olive oil, mixing with a whisk. Toss quickly with 3 cups of mesclun greens*.  

*E.A.T. tip: Remember I stated this is a delicate salad? For that reason you want to mix the greens right before you are ready to serve. Do not make ahead and allow to rest in the dressing which will cause the greens to wilt and not be as eye appealing on the plate.


Another variation would be to add your favorite cheese or pickled beets.  You can see which option I chose...


I hope this gives you a little push to go navigate your local farmers market and pick up these treats while they are in season — or even try your hand at growing some mixed greens in your garden this year.

E.A.T. local E.A.T. well

9 comments:

  1. Sounds absolutely fabulous! My greens aren't quite ready for picking yet, but shouldn't be long now.

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    Replies
    1. Looking forward to hear how it turns out. I am now waiting for arugula. It is coming in ever so slow but hey it is only April 2nd!

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    2. My rocket was growing really well until I decided to transplant it into a larger container. Now I'm starting over. Green thumb, I have not.

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  2. Many years ago, my brother gave me one of those little battery operated frothers which I find emulsifies dressings in a flash http://www.amazon.com/IKEA-Produkt-Milk-Frother/dp/B002Y6FBU2/ref=sr_1_1?ie=UTF8&qid=1333370208&sr=8-1 I just got a flash of inspiration. I bet swapping soy sauce in for the balsamic, and maybe a little rice vinegar plus ginger would make a fabulous asian version of this dressing!

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    Replies
    1. Page, great idea! Pull that thing out blow off any dust and get cooking. That is a fab idea and twist.

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  3. Yum Tim... fellow RVA'an here. Came across your blog from a list of foodies. gorgeous greens. Not Your Ordinary Recipes

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  4. Please have a look at my blog there is an award waiting for you.

    ReplyDelete
  5. This looks delicious! We're so excited to have you on our blogroll! That recipe sounds amazing. Do you have a favorite brand of Balsamic Vinegar? I need to pick some up, but don't know which kind is best!

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    Replies
    1. Honestly there are so many varieties it is hard to choose. I happened to have this:

      http://www.ritrovo.com/i-23007mal-aged-balsamic-vinegar.php

      Sometimes you can catch vinegar tastings at gourmet food stores which allows you to try several varieties.

      Thanks for stopping by!

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