We are often asked how to use Basil & Lemon vinegar
... Obviously as an ingredient in a vinaigrette! But what would be the ultimate salad recipe? After some research, our friend Anne-Marie provided us with the answer. Anne-Marie divides her life between Montreal and New York, evolves in the artistic world and is involved in all events' glamour '. As a source, it is solid! She told us that a restaurant in New York makes the best salads and that it is almost impossible to have a table there ...
The chefs, Jodi Williams and Rita Sodi are known for this little gastronomic paradise established in the West Village. The recipe for their legendary Insalate Verde is shared by New York Times food journalist Sami Nosrat in this item .
Of course, we took the liberty of substituting the sherry vinegar for our lemon basil vinegar for the experience.
For those who aren't NY Times subscribers, here's the recipe:
Ingredients:
- 2 Boston lettuce
- 1 roman heart
- 1 great Belgian endive
- 1 bunch of watercress
- ½ head of leaf lettuce
For the dressing:
- 1 large shallot, minced
- 30 ml (2 tbsp.) And 4 ml (1 tsp.) sherry vinegar or more if required
- 15 mil (1 tbsp) hot water
- 250 ml (1 cup) extra virgin olive oil.
- 7 ml (1 ½ vs. 1 tsp Dijon mustard
- 7 ml (1 ½ vs. 1 tsp old-fashioned mustard
- 7 ml (1 ½ vs. 1/2 tsp honey (optional)
- 2 sprigs of thyme, (leaves only)
- 1 large clove of finely chopped garlic
- Salt and freshly ground pepper.
Preparation:
- Wash the vegetables: Fill the sink, or a large bowl with lukewarm water. Remove damaged or faded leaves from lettuce. Cut the roots of the lettuce to release the leaves. Keep the Boston lettuce leaves whole but cut the romaine and endive leaves in half on the bias. Immerse it all. Cut off and remove any roots and long stems of watercress and submerge the rest with the lettuce. Cut and remove the outer leaves of the leaf lettuce until only the pale green leaves remain. Cut the root to release the leaves and submerge with the rest. Mix the leaves in the water and drain. Wash two more times in cool water, then cold water. Wring everything out and pat dry. Gently wrap the leaves with a clean tea towel and set aside.
- Put the chopped shallot in a fine colander and rinse it quickly with cold water. Once the water has drained, put it in a medium bowl, and add the vinegar and hot water. Let stand 2 minutes, then add the oil, mustards, honey, thyme, garlic and a pinch of salt. Emulsify. To taste, add vinegar if required.
- To serve, gently stack a generous handful of salad leaves in a serving bowl. Add salt and pepper, and a little dressing. Continue the same steps with a second handful of salad leaves. Continue until you get a nice mountain of salad. Drizzle the 'pyramid' with the vinaigrette and serve immediately.
