A croque monsieur salad

Yield: 2 servings

Measure Ingredient
3 tablespoons Olive oil
1½ tablespoon Red wine vinegar
Juice of 1/4 lemon
½ teaspoon Dijon mustard
¼ cup Chopped fresh basil OR 1 Tbsp crumbled dried
1 pinch Sugar
Grinding of black pepper
The Salad:
½ teaspoon Olive oil
½ teaspoon Butter
3 Cloves garlic, minced
1 cup Julienne strips cooked ham
1½ tablespoon Freshly grated Parmesan cheese
4 cups Mixed greens (spinach, red leaf lettuce, arugula, etc)
Nasturtium flowers for garnish (optional)
Croutons

The Lemon-Basil Vinaigrette:

1. Prepare the vinaigrette: In a small bowl, whisk together all the ingredients until smooth. Set aside.

2. Prepare the salad: In a small skillet, heat the oil and butter over low heat. Add the garlic and saute 10 seconds. Add the ham and saute for another 10 seconds. Off the heat, add the grated cheese.

3. Place the mixed greens in a salad bowl or plate and top with the ham mixture. Garnish with the nasturtium flowers and drizzle the vinaigrette on top. Top with croutons. Serve this with a good crusty load of French bread and a bottle of dry white French wine.

From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. 1991.

ISBN 0-06-096863-X Shared by: Karin Brewer, Cooking Echo, 9/93

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