Saturday, March 28, 2009

Chef Chuck's Balsamic Vinaigrette Salad

Insalata Mista Verde


A fresh and healthy, light lunch for Saturday afternoon. Crispy greens, juicy tomatoes, crunchy onions and carrots drizzled with homemade vinaigrette is so good. The vinaigrette has a deep rich flavor from the balsamic garlic blend. The fresh squeezed lemon and Italian flat leaf parsley softens the vinegar and the honey sweetens the dressing.

Balsamic Vinaigrette Salad

1/2 cup balsamic vinegar
3 tablespoons fresh lemon juice
1 1/2 tablespoons fresh parsley
2 garlic cloves, chopped
1 tablespoon honey
1 1/2 teaspoons sea salt
fresh ground black pepper
1 cup extra virgin olive oil


In a food processor combine all ingredients except olive oil. With processor running slowly drizzle in olive oil, taste and adjust salt and pepper to your liking.


Salad


fresh organic assorted greens
onions, sliced
carrots, sliced
tomatoes, quartered
stuffed green olives
parmigiano cheese, grated


Combine greens such as romaine, arugula, spinach, radicchio, butter or Swiss chard. Add all other ingredients, pour vinaigrette over greens toss gently and serve.

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