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Friday, June 27, 2008

Zesty Greens with a Chive Blossom Vinaigrette

Having washed and chilled lettuce in the refrigerator makes it easy to get a salad on the table in a hurry. The Zesty Greens Mix I bought from Jim Leet last week at the farmers market is delicious. I added some bite-sized pieces of Candied Tomato that I had frozen in olive oil last fall and then used the oil and my Chive Blossom Vinegar to make a tasty dressing.
Chive Blossom Vinaigrette
3/4 cup extra virgin olive oil
salt and freshly ground pepper to taste
snipped fresh chives if you have them

Whisk the olive oil into the vinegar until fully emulsified. Season to taste with salt and freshly ground pepper, whisking some more until the salt is dissolved. Stir in the fresh chives.

Makes 1 cup. Store any leftover dressing in the refrigerator, but let it come to room temperature before using.

1 comment:

Eugenia said...

I made the same dressing this weekend! Go MFPs!

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