78. Green Salad (You Could Eat Forever)
This amazing shallot dressing is from a restaurant called Via Carota in New York that I’ve never been to but I imagine how awesome everything is as the flavour of this salad is so so soooooo good. I found out about it when Samin Nosrat wrote a piece dedicated to the dish. I love that sort of obsessive food behaviour!
We used all home grown lockdown greens; butter lettuce, mizuna, some tiny spicy leaves, and 2 miniature courgettes whose flowers had dropped off.
It’s simple so take care to use a good vinegar, wash and gently dry the leaves, and dress delicately.
Enough for 4:
1 banana shallot, finely diced
2tbsp sherry vinegar
1tbsp warm water
1 clove garlic, crushed or grated
1tsp Dijon mustard
1tsp whole grain mustard
1tsp runny honey
2tsp fresh thyme leaves
100ml extra virgin olive oil
Enough fresh green salad leaves for 4; a mix of soft, crunchy, sweet and peppery if you can.
Wash the salad in cold water and spin dry. Rinse the shallot under cold running water for a few seconds, drain and place in a bowl with the vinegar and warm water then leave to steep for 5 minutes.
Whisk in the mustards, honey, garlic, thyme, a good pinch of salt and a grind of black pepper, then slowly whisk in the oil. Dunk a salad leaf in to taste, adjust the balance if necessary, dunk in another leaf and pop it in your mouth, then die and go to heaven.
Once you've recovered layer the washed leaves in a big bowl, spooning over the dressing as you go, making sure you scoop up some shallot with each spoonful.