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We’ve been clipping salad greens from our garden all week long. Big bagfuls. To keep up with them, we’ve made a habit of washing the leaves as soon as we return to the studio. We plunge them into several changes of cold water, shake off the water, roll the leaves in either clean dish or paper towels, and store them in an open plastic bag in the fridge. That leaves us (no pun intended) with just a vinaigrette to make whenever we want salad. Like we did for lunch today. We made our classic Canal House vinaigrette to go with like this: we crushed a clove of garlic to a paste with some salt and pepper, stirred in a teaspoon of Dijon mustard and a splash of red wine vinegar, then drizzled in 3 to 4 tablespoons of really good extra-virgin olive oil, stirring all the while. (CH says we’ll be hungry in half an hour and will have to grab a cheeseburger down the street, but MH doesn’t believe her.)

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