Serves: Yield about ½ cup
The French are known to serve the salad course after the main course as a palate cleanser as well as a way to reduce heartburn and indigestion after a hearty entrée. This recipe is from the cookbook, Sundays at Moosewood Restaurant. Mesclun mix (this is a combination of wild and cultivated greens; lettuces, endive, escarole, chicory, arugula, dandelion greens, watercress, purslane, lamb’s-quarter, sorrel, spinach, and fresh herbs.)
- 1 turnip, scrubbed and thinly sliced (this is not in the original recipe, but as a tribute to the movie, War Horse, I’ve included it in the salad.)
- 2 tablespoons wine vinegar, cider vinegar, or fresh lemon juice
- ¼ teaspoon Dijon mustard
- Salt and freshly ground black pepper
- ¼ cup extra virgin olive oil
- Combine the vinegar or lemon juice, mustard, salt and black pepper in a bowl or blender.
- Whisk or puree as you slowly drizzle in the oil.
- Combine sliced turnips and mesclun mix.
- Pour dressing over greens and toss.