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Rubin's Salad Dressing Phyllis Rubin Yield: 6 - 8 servings 6 Tbsp. olive oil 2 Tbsp. acid - wine vinegar and lime juice 1 tsp. salt 1/2 tsp. pepper 1/4 tsp. dry mustard 1/4 tsp. sugar crushed clove of garlic 1/2 tsp. tarragon 1/8 tsp. Tabasco Note: My house dressing ever since we met Phyllis and Jesse in the Air Force in 1962. I often add blanched, slivered almonds. |
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Mâche with Raw Asparagus Gourmet Cookbook Ruth Reichel, Editor Yield: Serves 6 as a first course 2 Tbsp. shelled unsalted natural (not dyed red) pistachios 1/4 cup olive oil 1 Tbsp. Champagne vinegar or white wine vinegar 6 jumbo asparagus spears (9 oz.), trimmed salt 6 oz. mâche, trimmed (6 cups) Freshly ground black pepper 1/3 cup shaved Parmigiano-Reggiano (use a vegetable peeler to shave cheese) Position a rack in middle of oven and preheat to 350o. Heat pistachios on a small baking sheet in oven until just warm, 2 - 3 minutes. Coarsely chop. Whisk together the oil, vinegar and salt to taste in a small bowl. Cut tips from asparagus and reserve for another use. Starting at tip end, cut asparagus spears on a long diagonal into 1/8-inch slices. Gently toss mâche, asparagus, and pistachios in a large bowl with just enough vinaigrette to coat. Season with salt and pepper. Arrange salad on plates. Top with cheese shavings. Note: If you can't find mâche, substitute Boston lettuce leaves torn in bite-sized pieces. |
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