Simple Summer Salad by Eileen Goldfinger, Food Editor Blogfinger.net ©
Vinaigrette:
1 half-pint jar
½ tsp. Dijon mustard
½-1 tsp. anchovy paste (start with less and taste when completed to adjust flavor)
1 ½ tsp. mayonnaise
4 tbsp. freshly squeezed lemon juice
¼ cup extra virgin olive oil
¼ tsp. freshly ground black pepper
1 large garlic clove, minced
Add all ingredients in the jar and whisk
Salad:
Ingredients:
½ of a 6 oz. container of mixed greens
6 large romaine lettuce leaves, cut in thirds, rib removed
3 hard boiled eggs cut in half
15 cherry tomatoes (any color) cut in half
½ avocado diced
2 oz. creamy feta cheese crumbled
½ small red onion thinly sliced
6 endive leaves
a few grinds of black pepper
pinch of salt
Assembly:
In a large shallow bowl or platter place mixed greens and romaine lettuce
Drizzle 3-4 tablespoons of vinaigrette over greens and toss
On top of the greens, in attractive groupings, place the vegetables, eggs, and cheese
Drizzle 3-4 tablespoons of the vinaigrette over the salad
Sprinkle some freshly ground black pepper and salt on top
Serve as a side salad for two or with grilled chicken or fish for a main course.
BETTE MIDLER From her album It’s the Girls: “Bei Mir Bist Du Schon”