On one of our many trips
to Napa Valley California for wine tasting,
we always stopped in at Tra Vigne Cantinetta just off Highway 29
for
their wonderfully fresh baked lunch choices. We would
choose an excellent bottle of cabernet wine from their large wall selection and
enjoy this delicious treat on their warm sunny patio.
One particular visit I ordered mesclun (mixture of young tender greens)
salad,
my order got mixed up with someone else's...
my salad was dressed with the best lemon vinaigrette I have ever
tasted.
I spent the next 3 months trying to get this recipe.
Well, here it is as best I came up with ... Enjoy!
I like to arrange asparagus
spears into 'Lincoln log'
squares and
fill the square with Mesclun greens
easy to do... and makes a unique presentation
serve with foccacia, pizza, etc. for a truly gourmet lunch
Mesclun Salad with Lemon Vinaigrette and Asparagus
recipe
and photograph by www.finedinings.com
Serves 2
16 Asparagus spears, pencil size
6 ounce package Mesclun greens
Trim the spears to 4-inches long, steam until tender
crisp; plunge into ice water, drain well and toss with a small amount of
dressing (recipe below). Arrange 8 asparagus spears on each plate in
'Lincoln log' squares.
This can be done in advance, covered and refrigerated.
Drizzle the Mesclun greens with
dressing, place inside the Lincoln log squares, spoon small drops of dressing
around the asparagus and serve this beautiful salad.
Lemon Vinaigrette Dressing
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon minced fresh garlic
3/4 teaspoon Kosher salt
freshly cracked black pepper
3/4 teaspoon fresh Thyme leaves
Combine ingredients and stir lightly, do not emulsify, leave the vinaigrette clear for a better presentation.
Wine
recommendation: Cabernet, Sauvignon Blanc |
