Recipes Mixed Greens With Herb-Vinegar Dressing

Name: Recipes Mixed Greens With Herb-Vinegar Dressing
Total time: 20 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1/4 cup balsamic vinegar; 1/4 cup red-wine vinegar; 1/4 cup packed fresh herbs (a mixture of basil, parsley, thyme, rosemary and oregano; it's not necessary to use all of them); About 1/4 cup peanut oil; 2 shallots, peeled and sliced; 1/4 cup extra-virgin olive oil; Coarse sea salt or kosher salt; Freshly ground black pepper; 5 handfuls young lettuces (a mixture of peppercress, arugula, frisée, mizuna, red oak or any other kinds you like); 1/4 cup fresh chervil and tarragon leaves

Recipe from Town

Adapted by Amanda Hesser

Total Time: 20 minutes, with 3 days' infusing
Rating: 3(6)
Comments: Read comments

Featured in: FOOD DIARY; The Endless Supper

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Ingredients

Yield:4 servings

¼cup balsamic vinegar
¼cup red-wine vinegar
¼cup packed fresh herbs (a mixture of basil, parsley, thyme, rosemary and oregano; it's not necessary to use all of them)
About ¼ cup peanut oil
2shallots, peeled and sliced
¼cup extra-virgin olive oil
Coarse sea salt or kosher salt
Freshly ground black pepper
5handfuls young lettuces (a mixture of peppercress, arugula, frisée, mizuna, red oak or any other kinds you like)
¼cup fresh chervil and tarragon leaves

Ingredient Substitution Guide

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Preparation

Step 1
Three days before, combine the vinegars with the herb mixture in a jar. Seal and let infuse in the refrigerator for three days.
Step 2
Strain the herbs from the vinegar and pour the vinegar into a saucepan. Place over high heat and reduce by half. Fill another saucepan with ¼ inch of peanut oil. Heat the oil to 170 degrees, then add the shallots. Remove from the heat and cool. Strain. Place the vinegar in a bowl, then gradually whisk in the shallot oil and then the olive oil until emulsified. Season to taste with salt and pepper.
Step 3
In a large bowl, mix together the lettuces and the chervil and tarragon. Sprinkle with about 3 tablespoons of the dressing and toss gently and thoroughly, until all of the leaves are thinly coated. Add a little more dressing if necessary, but the delicate leaves should not be weighed down with it. Season with more salt and pepper if needed. Serve.