Mixed Greens with Herbed Vinegar Dressing

Another Amanda Hesser Cooking for Mr Latte recipe; this one adapted from Town. This is obviously a chef's recipe: lots of little jars and pans, but the end result is supposed to be worth the effort!


Three days before, combine the vinegars with the herb mixture in a small jar. Seal and let infuse in the refridgerator for 3 days.

Strain the herbs from the vinegar and pour the vinegar into the saucepan. Place over high heat and reduce by half. Fill another saucepan with 1/4-inch of peanut oil. Heat the oil to 170°F, then add the shallots. Remove from heat and cool. Strain. Place the vinegar in a small bowl, then gradually whisk in the shallot oil and then the olive oil until emulsified. Season to taste with salt and pepeper.

In a large bowl, mix together the lettuces and the chervil and tarragon. Sprinkle with about 3 tablespoons of the dressing and toss gently and thouroughly, until all of the leaves are thinly coated. Add a little more dressing if necessary, but the delicate leaves should not be weighed down with it. Season with more salt and pepper if needed.

Salad for 4, plus dressing for another day.


1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/4 cup packed fresh herbs (a mixture of basil, parsley, thyme, rosemary, and oregano; its not necessary to use all of them)
About 1/4 cup peanut oil
2 shallots, thinly sliced
1/4 cup extra virgin olive oil
sea salt
freshly ground black pepper
5 handfuls of young lettuces (peppercress, arugula, frisee, mizuna, or any other kinds)
1/4 cup chervil and tarragon leaves

Servings per serving
Calories xxx
Fat xxx
Sodium xxx
Cholesterol xxx
Carbs xxx

© 2001 Rebecca at bossanova dot com
All Rights Reserved