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    Herb Salad

    Source of Recipe

    From "Farm to Fork" by Emeril Lagasse

    Recipe Introduction

    "In this salad herbs are used like lettuce, courtesy of your garden or your neighborhood farmer's market. Large pieces are tossed with red leaf, a lemony bright vinaigrette, chopped eggs, and capers. Any leftover vinaigrette is delicious over steamed green beans or grilled fish."

    List of Ingredients

    â—¦ 3 tablespoons 1-inch-long snipped chives
    â—¦ 3 tablespoons fresh parsley leaves
    â—¦ 3 tablespoons fresh mint or tarragon leaves
    â—¦ 3 tablespoons roughly chopped fresh basil leaves
    â—¦ 1 ½ tablespoons minced shallot
    â—¦ 1 ½ teaspoons finely grated lemon zest
    â—¦ 2 tablespoons freshly squeezed lemon juice
    â—¦ 4 tablespoons canola or other vegetable oil
    â—¦ 2 tablespoons extra-virgin olive oil
    â—¦ Salt and freshly ground black pepper
    â—¦ One 12-ounce head red or green leaf lettuce, or a mix, rinsed and spun dry, and torn into bite-size pieces
    â—¦ 2 hard-boiled eggs, chopped
    â—¦ 2 tablespoons nonpareil capers, drained
    â—¦ 2 tablespoons finely grated ricotta salata

    Recipe

    Combine all the herbs (there should be a generous ¾ cup total) and set aside in a small bowl.

    In another bowl, add the shallot, lemon zest, and lemon juice. Slowly whisk in both oils to form a vinaigrette. Add ½ teaspoon salt and ¼ teaspoon pepper, and set aside.

    Combine the lettuce, herbs, eggs, and capers in a medium bowl. Season lightly with salt and pepper. Stir the vinaigrette and add 4 tablespoons. Toss gently. Divide the salad among six serving plates or transfer it to a serving bowl. Garnish with the cheese, and drizzle with more vinaigrette as desired.

    Makes 6 servings

 

 

 


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