So I’ve made a couple of spinach salads now. Thursday night was the best one: Bordeaux spinach, sliced green onions (white ends), sliced daikons, parsley, and salad burnet with a mustard-y vinaigrette. Here’s a pic.
The salad burnet was really nice addition. I don’t like cucumbers so I was hesitant to try it, but I’m so glad I did. It added a crisp, fresh taste to the mix.
I don’t think the dressing was as important to the salad as the ingredients, but here’s what I’ve been using so far.
Herb-mustard vinaigrette
Mix up
1/8 cup white wine vinegar
1/8 cup white vinegar (I ran out of white wine vinegar.)
3 tbsp water
1 tsp dried herbes de Provence
1 tsp ground mustard
Then add
½ cup canola oil
Mix again, chill, and serve.
You could also add some honey to make it a little sweeter. (But I don’t think the Bordeaux needs it.)
I found this great little beaker for making dressing on clearance at Tuesday Morning. It has recipes on the side, but they seem awfully oily to me.
thoughtful consumption 