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<The French had avoided fresh vegetables out of sanitary concerns, but better produce transportation lead to salads like this. A buoyant plate made simply with simple components, representing the light-hearted air of the times.>
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2 salad greens
2 artichokes
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VINAIGRETTE:
salt and pepper
15 cc red wine vinegar
30 cc oil
30 cc olive oil
some estragon
some italian parsley
some ciboulette
some cerfeuil
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- Cut salad greens in half or quarters. Chop artichokes into short sticks.
- Make vinaigrette:
Whip together salt, pepper, red wine vinegar in bowl. Add oil and olive oil. Chop herbs finely and add to mixture.
- Garnish artichokes and pour vinaigrette over salad.
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