This is definitely a riff on the California "mesclun, nuts, fruit, and vinaigrette" salad that is ubiquitous around these parts, but it's still one of my very favorite salads to serve to a crowd - it's chock full of tasty bites. Elsewhere on gastronome, I point out how to make it on a picnic, and it's on the menu at Thanksgiving 2003. .
For the salad:
A big bag of weeds & fronds
roasted pistachio nuts
A good blue cheese, crumbled (My favorite is Pt. Reyes Blue)
Some kind of fruit - my two favorites are fresh figs or dried cherries
optional: a crisp apple, diced
optional: a big bunch of basil, sliced into thin strips (chiffonade)
For the dressing:
1 finely diced shallot
1 tbsp mustard for every 1/3 cup of oil
1 part good olive oil
1 part Lulu's fig balsamic vinegar
salt & pepper to taste
1. Whisk the dressing together. Adjust.
2. Combine greens, pistachios, fruit, and cheese.
3. Add dressing, toss & serve!
I've played around with the dressing - substituing different flavored vinegars, or exchanging the shallot for roasted garlic. Try out your favorite flavors!Posted by shock on September 05, 2004 | TrackBack