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Salads are a big part of our diet, especially in summer. We have them at the end of almost every dinner, with many types of dressings; (my parents and grandparents who lived with us were European, and this was what we did–I still do as I find it is a great savory way to end a meal–plus no big need for a heavy dessert). One dressing I made recently is a variation of classic vinaigrette. This dressing makes enough for a large salad to serve 3-4 (or 2 major salad lovers).
We like the taste contrast of fruit and a bitter green, such as endive and arugula, with this tangy, mustard/garlic dressing. This salad can be a main dish if you add grilled chicken (leftover from your barbecue) or really good topped with grilled or roasted salmon.
Amounts aren’t exact- use your own taste as a guide; for example, not everyone likes as much garlic as we do.
SALAD WITH PEARS/PERSIMMONS AND GOAT CHEESE
(Tip from caterers: add dressing to lettuces and toss, then spread other ingredients on top so that they don’t all fall to the bottom before serving.)
* a semi-hard goat cheese made in Holland, from Cypress Grove Creamery, www.cypressgrovechevre.com.
DELISH MUSTARD/GARLIC VINAIGRETTE
Whisk all ingredients (or shake in a jar)
* Cook’s Illustrated Magazine tip for crushing small amounts of garlic:
Smash heads with flat of a chefs knife to peel, cut off ends; rub the peeled heads between the upside down tines of a fork; then crush the larger pieces with the fork to yield crushed garlic.