Sunday, February 1, 2009

Field Greens and Vinaigrettes



I admit to a great love of greens. Mom never had to force these down MY gullet as a kid. With superb product available from Farmer's Markets even during Winter, there's no excuse for not including these as a central part of one's daily meals.

Mixed Field Greens with Citrus-reduction Vinaigrette:
Carefully wash and spin the greens. If you don't own a salad spinner, go out NOW to Bed, Bath and Beyond and buy one. If using radicchio or any of the more exotic lettuces (letti?), slice them thin, and wash and spin them separately - then add them to the field greens. Don't use just radicchio, it's far too bitter on it's own.

For the Citrus-reduction: get a pot going over medium heat; pour in some good-quality orange juice (get fresh-squeezed or even Odwalla). Let this simmer until reduced to about one-third of it's original volume. Then add a small amount of lemon and lime juice and reduce by another 10-20% DON'T let the mixture scorch! Turn down the heat if need be - this will take some time, don't rush it!

When the Citrus reduction is done, allow it to cool to room temperature. Transfer it to a bowl, add a dab of Dijon mustard and some salt and pepper. Slowly, whisk in some good quality extra-virgin olive oil until a somewhat thick, even emulsion is formed.

Toss your greens lightly with this vinaigrette - with some sauteed fish, this makes a fine light luncheon. With some toasted almonds or cashews and some Point Reyes Blue Cheese, it makes a good starter course for a dinner.