Garden and Herb Salad

I have a new favorite cookbook this week!  It’s called “Cypress”, by Chef Craig Deihl, and it’s loaded with fantastic recipes and gorgeous photography!  I just love the creative ways he presents his dishes.  Not only are they beautiful, but everything I’ve tried so far is “over the top” delicious. Try this salad for a little something different.  🙂

Garden and Herb Salad with Garlic Shallot Vinaigrette

Garden and Herb Salad with Garlic Shallot Vinaigrette

Garden and Herb Salad with Garlic Shallot Vinaigrette

Adapted from the cookbook “Cypress”, by Craig Deihl

Serves 4

Printable Recipe

Ingredients:

Garlic Shallot Vinaigrette 

(I double this recipe so I will have enough for drizzling around the plates.)

  • 2 tablespoons diced shallots
  • 2 tablespoons minced garlic
  • 1 tablespoon Dijon mustard
  • 4 tablespoons champagne vinegar
  • 4 tablespoons olive oil
  Preparation:

In a mixing bowl, combine shallots, garlic, mustard and vinegar.  Using a whisk, stir in olive oil.

Garden and Herb Salad

  • 1 pound mixed greens, washed
  • 1 tablespoon minced chives
  • 2 tablespoons chervil leaves
  • 2 tablespoons basil leaves, torn
  • 2 tablespoons dill leaves
  • salt & pepper
  • 1/2 cup grape tomatoes
  • 1/2 cup yellow teardrop tomatoes
  • 1 tablespoon olive oil
  • 1 English cucumber, sliced lengthwise (see Liz’s Tidbits)

Preparation:

In a mixing bowl, combine greens and herbs saving a few minced chives to decorate the plates.  Toss greens with vinaigrette, reserving a little for drizzling around the plates. On each of four serving plates, create a ring with 2 of the cucumber strips (slightly overlap and they should stick to each other) and place greens inside of the ring. Place tomatoes around salad and sprinkle with reserved chives.  Drizzle remaining vinaigrette around plates.

Liz’s Tidbits:

1.  A mandoline is perfect for getting the cucumber sliced thinly enough to bend into a circle.  Mine is adjustable so that I can determine just how thin I want my slices to be. You’ll want them thick enough to have substance, but thin enough to bend into a circle and stay.  To be on the safe side, I like to buy 2 cucumbers so I’ll have one to experiment with.

2.   To avoid wilting, always wait until the last minute to dress your greens with a vinaigrette.

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2 Responses

  1. The presentation of the salad is really beautiful! Almost a stained-glass effect of the seeded area of the cucumber! I only wonder though about the logistics of eating it. What happens when you try to cut into the cucumber? I worry that it might flop all over the plate.

    • Hi Marsha, thanks for the comment. Since the cucumber is fairly thin, it lays right into the salad as it’s cut. If it were thicker, it might not be so easy, but if cut too thick in the first place, it won’t even bend into a circle. It really is a beautiful presentation–rave reviews from dinner guests!

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