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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 8 |
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Directions: Whisk together vinegar, shallot, mustard, salt and pepper in a small bowl,
then add oil in a slow stream, whisking until emulsified. whisk in
tarragon.
toss greens with dressing in a large bowl and season with salt and pepper.
Contributor: Gourmet September 2003
Ingredients:
1 1/3 Tablespoon(s) sherry vinegar
1 Tablespoon(s) shallot; minced
1/2 Teaspoon(s) dijon mustard
869/10000 Ounce(s) salt
1/4 Teaspoon(s) pepper
2 Ounce(s) extra virgin olive oil
2 Teaspoon(s) tarragon; finely chopped
1/2 Pound(s) frisee
1 head boston lettuce
1 Bunch(s) arugula
1 Bunch(s) watercress |
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