French Salad with Dressing

Samantha’s Cookbook, p. 26

1 large head romaine lettuce

1 small bunch chives

1 teaspoon dried tarragon leaves

Break off the lettuce leaves and put them into a colander. Don’t use brown or wilted leaves.

Rinse the lettuce under very cold water. Then pat the lettuce leaves dry with paper towels.

Tear the lettuce leaves into bite-size pieces and lay the pieces on the kitchen towel. Roll up the towel and put it in the refrigerator.

Snip the chives into tiny pieces with kitchen shears. Put the snipped chives in the refrigerator.

Just before you are ready to serve the salad, put the lettuce into a serving bowl. Add the chives and sprinkle on the tarragon.

Three ingredients. Easy stuff.

DRESSING

4 tablespoons tarragon vinegar

1 tablespoon water

1 teaspoon Dijon-style mustard

½ teaspoon salt

½ teaspoon sugar

¼ teaspoon pepper

½ cup vegetable or olive oil

Put the vinegar, water, mustard, salt, sugar, and pepper into a jar.

Simple but tasty!

Screw the lid on the jar tightly. Shake it to blend the ingredients.

Add the oil. Put the lid back on the jar and shake it again, hard enough to mix the oil with all the other ingredients.

You can make the dressing early in the day and keep it in the jar. Shake it once more before tossing it with the salad.

Served with some Beyond Sausage! (Side note: That stuff is REALLY good.)

My Rating: 4/5 "The chives are a fun addition to the salad and the viniagrette is light and refreshing. I'm not wild about tarragon, but there's enough tartness in the dressing to off-set it. It's nice and simple and quick regardless."