SO...now that we have eaten ourselves into a food coma, it's time to come back to earth and have healthier meals before the next big holiday rolls around....with all those COOKIES!
We are back to salads and soups, lots of vegetables and fruits. Here is a recipe for a light and very delicious salad. Serve it with a panini or a nice crusty bread for a lighter meal.
I had a lot of fresh herbs from Thanksgiving, so I just mixed up what I had and added them in.
GREEN SALAD with HERBS
3 Tbsp. minced shallot
1 tsp. Dijon mustard
4 Tbsp red wine vinegar
Pinch of sugar
Salt and pepper
1/4 cup extra-virgin olive oil
8 cups mixed greens such as arugula and baby lettuce
2 Belgian endives, chopped
1 cup fresh herbs such as basil, chervil, chives, mint, parsley and tarragon, all coarsely chopped.
Make dressing: In a medium bowl or jar with a scre top lid, combine the shallot, mustard, vinegar, sugar and a pinch each of salt and pepper. Mix or shake to combine. Slowly whisk in olive oil until dressing is emulsified (or add all at once and shake to combine).
Make salad: Place greens, endives, and herbs in a large bowl and drizzle with about half of the dressing. Gently toss. Taste and, if desired, add remaining dressing and season with additional salt and pepper.
So easy...so good. The dressing can be made a day in advance. This is also a good dressing to use for any type of salad.