MIXED GREEN SALAD … RED AND GREEN PETITE LETTUCES

We prefer to do most of our shopping in our little village.  We  support local businesses.  There is a small store that makes it  a joy to buy groceries.  It’s Budget Foods.   Budget Foods is  more than its name.  On their shelves I can find food from Holland.   Items I was used to shopping for at Albert Heign in Amsterdam are to be found on  Budget’s shelves.  I  don’t need to make the long drive to the Italian area in Vancouver  for  canned tomatoes and olive oil and vinegars.  The produce section delivers different vegetables;  vibrant dark green kale,  swiss chard shot through with fiery red, and today’s surprise petite lettuces (petites laitues rouges et vertes).  Three kinds of miniature lettuce in one package.

I hadn’t seen  miniature lettuce  since Paris.  The mouth-watering  jewel-like displays of  miniature vegetables;  ruby radishes, emerald lettuce,  filgrees of green onions were a delight to behold.  Today I found miniature lettuce in Ladner.  Petites laitues rouges et vertes;   petite laitue Tango,  petite sucrine, petite feuille de   chê ne  ( Red and Green Petite Lettuces – petite tango, petite gem, petite oak)  perfect greens for tonight’s salad.

MIXED GREEN SALAD

You’ll need an assortment of salad greens and a hard-boiled egg chopped.

For the Vinaigrette

zest and juice of 1/2 lemon

1/4 cup extra virgin olive oil

1 tsp Dijon mustard

1 garlic clove, finely minced

2 tbsp red wine vinegar

1/2 tsp sugar

salt and freshly ground black pepper to taste.

Whisk together all the ingredients and toss with the salad.  Sprinkle the chopped egg in a line across the top of the salad.

To make the perfect hard boiled egg refer to HOW TO EAT AN EGG in a soon to be written blog.  Use the same procedure but leave the egg (eggs) in the hot water for around 10 minutes, then run cold water over them.  Using this method you will always have tender whites and yolks.  Bon Appetit!

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