La Salad Nouvelle Recipe
Ingredients
| 1 tablespoon dark sesame oil | ||
| Shallots | 3 Ounce, chopped | |
| 12 ounces aged, seasoned Japanese rice vinegar | ||
| 2 ounces best champagne wine vinegar | ||
| 2 teaspoons imported French mustard | ||
| Basil | 1 Tablespoon, chopped | |
| Tarragon | 1 Tablespoon, chopped | |
| Chives | 1 Tablespoon, chopped | |
| Chopped | 1 Pinch | |
| 1 1/4 cups light sesame oil | ||
| Spinach | 4 Cup (16 tbs) | |
| 4 handfuls butter lettuce hearts, cut in 2"-squares | ||
| 1 cup large white mushrooms, sliced | ||
| 1 handful whole leaves of fresh basil | ||
Directions
MAKING
1.Ina skillet, heat sesame oil and stir in chopped shallots.
2.Before the shallot get brown, put rice vinegar, wine vinegar, French mustard, basil, tarragon, chives, thyme and allow the ingredients to boil.
3.In a mixing bowl, put spinach, butter lettuce hearts, sliced mushrooms and whole basil leaves.
4.Add the hot mixture ptepared in the bowl.
5.Shake well.
SERVING
6.Serve immediately with sea salt and pepper sprinkled on it.
1.Ina skillet, heat sesame oil and stir in chopped shallots.
2.Before the shallot get brown, put rice vinegar, wine vinegar, French mustard, basil, tarragon, chives, thyme and allow the ingredients to boil.
3.In a mixing bowl, put spinach, butter lettuce hearts, sliced mushrooms and whole basil leaves.
4.Add the hot mixture ptepared in the bowl.
5.Shake well.
SERVING
6.Serve immediately with sea salt and pepper sprinkled on it.
Chef
