Saturday, June 12, 2010

Cheesy mustard greens salad

You could make this with any baby greens or lettuce; I used mustard greens because it's what growing like crazy in the garden for the moment. You may think you have never had mustard greens, but I would be willing to bet that you have since I see them often in fresh garden salads that I eat in restaurants. They're very mild, which makes this dressing a good combo since all the flavor is in the dressing.
In a bowl, mix 1 minced garlic clove with a generous amount of salt. Add a tablespoon of vinegar and stir again. Finally, add 2 to 3 tablespoons of olive oil and stir. Add 1/4 to 1/2 cup freshly grated parmesan and mix again. Toss in the greens (washed, snipped if necessary, cut in half if long) and stir to cover with the dressing. Top with pine nuts and black olives.
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