Classic French Green Salad

Dreamer in Ontario's Note:

This is another recipe from The Vegetarian Passport Cookbook by Linda Woolven.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 2 cups romaine lettuce , washed, dried and torn into bite-sized pieces
• 1 cup spinach leaves , washed, dried and torn into bite-sized pieces
• 2 cups boston lettuce , washed, dried and torn into bite-sized pieces
• 2 tablespoons chives , chopped
• 1 teaspoon fresh tarragon
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• ½ teaspoon Dijon mustard
• sea salt & fresh black pepper , to taste
• 1 dash Worcestershire sauce (vegetarian sauce for vegetarians)
• 1 -2 cup brie cheese , cubed (optional)

Directions:

1. Whisk together the chives, tarragon, olive oil, vinegar, mustard,salt, pepper and Worcestershire sauce.
2. Add in the Brie, if using.
3. Pour over greens and toss until coated.

Reviews

[Cookgirl]

A few carefully arranged nicoise olives sprinkled on each serving brought this all together. Used a good quality brie and fresh greens from our CSA box. Annie's brand Worcestershire sauce was ideal. (Fresh chives from our garden.) I love boston lettuce but don't cook with it much. That'll have to change. Made for Veg Tag/May.

[JackieOhNo!]

What a delicious salad dressing this makes! The chives and tarragon were actually very subtle, adding just the right amount of herby flavor. I will definitely be making this again!

[evelyn/athens]

Too hot to cook here so I made a couple of salads. I used a bag of mixed baby lettuce/spinach leaves for this to make it even easier. Also used roquefort instead of brie and fleur de sel. Deliciously cooling.