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1 garlic clove, peeled 1
2 tbsp red wine vinegar 30 mL
salt and black pepper, to taste
1 tsp Dijon mustard 5 mL
5-8 tbsp extra virgin olive oil 75-120 mL
7-8 oz mesclun (mixed salad leaves and herbs) 200-225 g
Rub a large salad bowl with the garlic clove and leave in the bowl.
Add the vinegar, salt and pepper and mustard. Stir to mix the ingredients and dissolve the salt, then whisk in the oil slowly.
Remove the garlic clove and stir the vinaigrette to combine. Add the salad leaves and herbs to the bowl and toss well. Serve at once.
2 tbsp red wine vinegar 30 mL
salt and black pepper, to taste
1 tsp Dijon mustard 5 mL
5-8 tbsp extra virgin olive oil 75-120 mL
7-8 oz mesclun (mixed salad leaves and herbs) 200-225 g
Rub a large salad bowl with the garlic clove and leave in the bowl.
Add the vinegar, salt and pepper and mustard. Stir to mix the ingredients and dissolve the salt, then whisk in the oil slowly.
Remove the garlic clove and stir the vinaigrette to combine. Add the salad leaves and herbs to the bowl and toss well. Serve at once.
