A Croque Monsieur Salad Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Olive oil,
1 1/2 tbsp: Red wine vinegar,
Juice of 1/4 lemon,
1/2 tsp: Dijon mustard,
1/4 cup: Chopped fresh basil OR 1 Tbsp crumbled dried,
1 pinch: Sugar,
Grinding of black pepper,
The Salad:,
1/2 tsp: Olive oil,
1/2 tsp: Butter,
3 Cloves: garlic, minced
1 cup: Julienne strips cooked ham,
1 1/2 tbsp: Freshly grated Parmesan cheese,
4 cup: Mixed greens, spinach, red leaf lettuce, arugula, etc
Nasturtium flowers for garnish, optional
Croutons,
Directions:
The Lemon-Basil Vinaigrette:
1. Prepare the vinaigrette: In a small bowl, whisk together all the
ingredients until smooth. Set aside.
2. Prepare the salad: In a small skillet, heat the oil and butter
over low heat. Add the garlic and saute 10 seconds. Add the ham and
saute for another 10 seconds. Off the heat, add the grated cheese.
3. Place the mixed greens in a salad bowl or plate and top with the
ham mixture. Garnish with the nasturtium flowers and drizzle the
vinaigrette on top. Top with croutons. Serve this with a good crusty
load of French bread and a bottle of dry white French wine.
From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. 1991.
ISBN 0-06-096863-X Shared by: Karin Brewer, Cooking Echo, 9/93
Source from luhu.jp
1. Prepare the vinaigrette: In a small bowl, whisk together all the
ingredients until smooth. Set aside.
2. Prepare the salad: In a small skillet, heat the oil and butter
over low heat. Add the garlic and saute 10 seconds. Add the ham and
saute for another 10 seconds. Off the heat, add the grated cheese.
3. Place the mixed greens in a salad bowl or plate and top with the
ham mixture. Garnish with the nasturtium flowers and drizzle the
vinaigrette on top. Top with croutons. Serve this with a good crusty
load of French bread and a bottle of dry white French wine.
From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. 1991.
ISBN 0-06-096863-X Shared by: Karin Brewer, Cooking Echo, 9/93
Source from luhu.jp