The Freshman Cook: Dinner Salad w/Homemade Herbed Vinaigrette

Hi Everyone! Today we are making our side dish, a dinner salad with a homemade herbed vinaigrette. Here is your recipe:

Herb Vinaigrette

3/4 cup salad oil 1/4 cup white wine vinegar 1 tablespoon Dijon mustard 2 tablespoon chopped parsley 1/2 teaspoon dried tarragon salt & pepper

Salad Mix

1 head Romaine Lettuce 2 Roma Tomatoes 1 Cucumber Combine the mustard  and vinegar in a glass bowl and whisk together. Put the mix in the blender with the oil, tarragon, salt and pepper. Pulse your blender for 10 seconds. Add a few more seconds if it isn’t totally combined. If you don’t have a blender, use a whisk and mix thoroughly. Transfer to a glass bowl and let it stand for 30 minutes so the flavors can meld. Wash and chop your romaine lettuce. Lettuce leaves are the best when they are bite size pieces.  They can be cut larger, but then you have to cut your salad with a knife. If you would rather use the pre-cut lettuce pieces from the grocer, just remember to wash them before you eat them. I know they say they are washed, but it’s a good idea to wash it yourself anyway. Slice your tomatoes into small slices, and slice your cucumbers into bite size pieces. A really well prepared salad is one that does not have to be cut after it is served. Give your dressing a good whisk immediately before serving. I am sorry about no pictures today. Technology and I are not the best of friends. But, my camera will be fixed by tomorrows post.

Thank you for stopping by. See you tomorrow.

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