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Entree: Croque Monsieur Salad




Source of Recipe


LEFTOVERS by Kathy Gunst, Harper Perennial, New York. 1991


List of Ingredients




3 tbsp Olive oil
1 1/2 tbsp Red wine vinegar
Juice of 1/4 lemon
1/2 tsp Dijon mustard
1/4 cup Chopped fresh basil OR 1 Tbsp crumbled dried
1 pinch Sugar
Grinding of black pepper
The Salad:
1/2 tsp Olive oil
1/2 tsp Butter
3 Cloves garlic, minced
1 cup Julienne strips cooked ham
1 1/2 tbsp Freshly grated Parmesan cheese
4 cup Mixed greens (spinach, red leaf lettuce, arugula, etc)
Nasturtium flowers for garnish (optional)
Croutons

Recipe



The Lemon-Basil Vinaigrette:

1. Prepare the vinaigrette: In a small bowl, whisk together all the ingredients until smooth. Set aside.

2. Prepare the salad: In a small skillet, heat the oil and butter over low heat. Add the garlic and saute 10 seconds. Add the ham and saute for another 10 seconds. Off the heat, add the grated cheese.

3. Place the mixed greens in a salad bowl or plate and top with the ham mixture. Garnish with the nasturtium flowers and drizzle the vinaigrette on top. Top with croutons.


Suggestion: Serve this with a good crusty load of French bread and a bottle of dry white French wine.

SERVES 2