Guest guest Posted January 10, 2002 Report Share Posted January 10, 2002 Mesclun Greens with Walnut Dressing -- A good vinaigrette is a staple in all French homes, and is lovingly made with regard to the perfect balance of acid and rich olive oil. This walnut dressing is a bit more complex, thanks to the addition of rich walnut oil and a combination of Dijon and an egg yolk, which acts as an emulsifier. If desired, substitute mesclun with your choice of greens. Cuisine: French Prep Time: 10 Minutes Cooking Time: 0 Yield: 4 Servings Source: Bryan Miller, cookbook author -- Ingredients 1 tablespoon(s) Champagne vinegar, plus more as needed ½ cup(s) Walnut oil 1 teaspoon(s) Garlic, minced 1 teaspoon(s) Dijon mustard to taste White pepper, freshly ground ½ cup(s) Peanut oil to taste Salt, if desired ½ teaspoon(s) Sugar 1 tablespoon(s) Shallots, finely chopped Juice of 1 lemon, or to taste 1 Egg yolk substitute -- Instructions Beat together egg substitute, mustard, vinegar, lemon juice, garlic, shallots, and sugar. Beating rapidly with a wire whisk, slowly add walnut and peanut oils. Add salt and pepper to taste. Toss with mesclun greens and serve immediately. Garnish with cherry tomatoes. -- Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Send and receive Hotmail on your mobile device: http://mobile.msn.com Quote Link to comment Share on other sites More sharing options...
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