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Summer’s First Salad

Now that summer is fast approaching, baby greens like arugula and spinach are filling the market.  This salad is balanced with a vinaigrette of balsamic* and soy which complement the spicy and peppery greens.  

Makes 1 1/3 cups

Wash and spin dry two bunches of baby greens such as arugula or spinach.

In a separate bowl whisk together:

1/4 cup balsamic vinegar

1/4 cup rice wine vinegar

2 tablespoons soy sauce (I prefer medium or light)

3 finely minced garlic cloves

1 teaspoon Worchestershire

To the above mixture, whisk by slowing pouring in 3/4 cup walnut oil.

Toss the vinaigrette with the greens.

To the tossed salad, add the fine dice of one medium sized Vidalia or Honey onion.  Toss again to distribute and coat the onion.  Serve.

I discovered a very nice balsamic vinegar handcrafted by an Italian family living in northern California.  It is not aged for long periods as some traditional balsamic vinegars from Modena.  It is made in the same style with trebbiano grapes, however.  This vinegar works great in vinaigrettes or for drizzling on strawberries or poached pears.  Check out the Bariani family and their products at:  http://www.barianioliveoil.com

Enjoy!  Todd

 

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