|
Balsamic
Vinaigrette
- 2
tablespoons semi-dry red wine
- 1/2 cup
balsamic vinegar
- 1/8
teaspoon salt
- 1/8
teaspoon freshly ground black pepper
- 1/4
teaspoon sugar
- 1/4 cup
olive oil
Mesclun
Salad
- 8 cups
mesclun
[1] salad mix
- 1 medium
red onion, thinly sliced
- 1 cup
Toasted Farfel, recipe below
Toasted
Farfel
- 1 cup
farfel
(or 2 -3 matzos broken into small
pieces)
- 2
teaspoons olive oil
- 1/4
teaspoon cracked black pepper
- 2
teaspoons chopped fresh herbs
(such as
oregano, basil, garlic or chives)
1. Prepare
the vinaigrette dressing. Using a wire
whisk, mix the red wine, vinegar, salt,
pepper, and sugar together in a medium
container. Slowly add the olive oil in a
steady stream, whisking until the dressing
is well blended. Place in the bottom of a
large salad bowl.
2. Add the
mesclun mix to the bowl. Top with the sliced
onion. Cover with paper towels or a dish
towel and refrigerate.
3. To
serve, toss the salad, arrange on salad
plates, and top each with the toasted
farfel.
Toasted
Farfel
Preheat the
oven to 375 degrees Fahrenheit. In a large
bowl, mix all the ingredients together with
a fork. Spread the mixture evenly in a
shallow pan. Bake for 15 minutes, until
golden brown in color, stirring with a
wooden spoon every 10 minutes. Store in an
airtight sealed bag or freeze until ready to
use. Makes approximately 1 cup.
- [1] mixed
baby salad greens; originally a mix of baby
lettuces and wild greens, including chervil, arugula, mizuna, mache, and endive
|
