MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE
4 teaspoons Sherry vinegar
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped fresh tarragon
*1/2 lb frisée (French curly endive), torn into bite-size pieces
* 1 head Boston lettuce (1 lb), torn into bite-size pieces
* 1 bunch arugula (1/2 lb), coarse stems discarded
* 1 bunch watercress (1/2 lb), coarse stems discarded
Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
Toss greens with dressing in a large bowl and season with salt and pepper. If you want to add some protein, choose from:
Beans – black, kidney, garbanzo, black eyed peas, green lentils
Hard boiled eggs
Cheese (chunks or grated, feta crumbles, parmesan sprinkles)
Meat like chicken (diced, or thin slices of breast), or beef (shredded or in thin strips)
Fish- canned salmon, seared tuna steaks
Nuts and seeds- pecans and walnuts are a great addition, pumpkin, sunflower seeds, slivered almonds and pine nuts! You can roast them in the oven, follow recipe below.
HOW TO ROAST NUTS AND SEEDS IN THE OVEN:
You can also toast any kind of nut in a hot oven. Pre-heat an oven to 350-425 (honestly, it doesn’t matter very much). Place your nuts on a baking sheet and bake away for a few minutes, watching carefully and shaking occasionally. They are done when golden and fragrant – 5-10 minutes. Oven toasted nuts are a bit slower than stove top toasted nuts, but will be more uniformly browned without needing the use of oil.