Hellooo,
We were supposed to have Chinese cabbage in our shares tomorrow but Mother Nature being who she is changed that for us. Instead we will be receiving red romaine lettuce.
Now seeing as it is greens season, I thought a recipe for a good vinagrette would probably be a good idea.
Note: Use a good quality olive oil and experiment with different types of vinegar for your vinaigrette.
We were supposed to have Chinese cabbage in our shares tomorrow but Mother Nature being who she is changed that for us. Instead we will be receiving red romaine lettuce.
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| Our own Crystal with the lettuce |
Red romaine lettuce is a delicious, flavorful lettuce which brings color and zest to salads. Not all lettuce is created equal, but if you start your meal with a salad made of romaine lettuce you will be sure to add not only a variety of textures and flavors to your meal but an enormous amount of nutritional value.
Now seeing as it is greens season, I thought a recipe for a good vinagrette would probably be a good idea.
Basic Vinaigrette
Recipe from the Tasting Table Test Kitchen
INGREDIENTS
- Garlic, minced, 1 clove
- Dijon mustard, 1 teaspoon
- Vinegar (balsamic, sherry, white or red wine, Champagne or apple cider), 2 tablespoons Extra-virgin olive oil, 6 tablespoons
- Kosher salt Ground black pepper
DIRECTIONS
In a small jar with a tight-fitting lid, combine the garlic, mustard, vinegar and olive oil. Shake vigorously until the oil and vinegar are well-emulsified, then season to taste with salt and pepper. The dressing will keep, refrigerated, for 1 week.
Note: Use a good quality olive oil and experiment with different types of vinegar for your vinaigrette.
Recipe courtesy of: Tasting Table
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