Salad with Herb-Dijon Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Many of the everyday dishes I made when I was raising my daughters are recipes I learned from my mother while I was growing up in the suburbs of Paris, writes Fanny Carroll of Eugene, Oregon. She was quite a cook, and with a husband and seven kids to feed, everything had to be fast. Ingredients:
3 tablespoons balsamic vinegar |
1 1/2 tablespoons minced shallot |
1 tablespoon dijon mustard |
1 tablespoon minced fresh basil |
1 teaspoon minced fresh tarragon |
1 teaspoon minced fresh thyme |
1/2 cup olive oil |
12 large green beans |
6 large asparagus spears |
4 cups (packed) mixed baby lettuces (about half of 4.5-ounce package) |
3/4 cup cherry tomatoes, halved |
8 large fresh basil leaves, thinly sliced |
Directions:
1. Combine vinegar, shallot, Dijon mustard, basil, tarragon, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
2. Cook green beans and asparagus in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain. Cut vegetables into 1/2-inch pieces; place in large bowl. Add lettuces, tomatoes and sliced basil leaves. Toss salad with enough dressing to coat.
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