Vinaigrette for Mixed Greens - Feta Salad

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At The Bitter End in Austin, Executive Chef Emmett Fox serves this vinaigrette on a salad of mixed greens, pecans, sliced red onions, and goat cheese feta. 

Yield: 1 1/2 cups 

1 shallot (or several green onions), chopped 
1 clove garlic 
1 T. coarse-ground mustard 
1 tsp. fresh basil, chopped 
1 tsp. parsley, chopped 
1/2 c. balsamic vinegar 
2 T. lemon juice 
salt and pepper to taste 
1 c. olive oil (extra-virgin is best)

Whisk together all ingredients except oil. Add oil slowly, whisking until blended. 

See the full article in the June 1998 issue.

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