The Atlanta Journal-Constitution
FARMHOUSE SALAD WITH MUSTARD VINAIGRETTE
This salad is a staple of the Farmhouse at Serenbe menu with a mustard dressing that easily adapts to all kinds of seasonal lettuces straight from the farmers market.
For the vinaigrette:
1/2 cup unfiltered organic apple
cider vinegar
1/2 cup elder flower cordial
2 whole shallots
5 cloves of fresh garlic
1 tablespoon chopped fresh thyme
leaves
3 tablespoons fresh Thai basil
leaves
3/4 cup strong Dijon mustard 4 teaspoons sugar in the raw
3 cups grapeseed oil
Sea salt and fresh ground pepper
Place vinegar, cordial, shallots, garlic, thyme, basil, mustard, sugar, and salt and pepper (to taste) in a blender and blend until smooth, then add the oil at a drizzle until completely emulsified. Adjust the thickness with cold water, if necessary. Check seasoning and adjust if necessary. Makes 1 quart.
Per tablespoon: 95 calories (percent of calories from fat, 96), trace protein, 1 gram carbohydrates, trace fiber, 10 grams fat (1 gram saturated), no cholesterol, 35 milligrams sodium. For the salad:
3 heads of assorted farmers market
lettuces
1 cup dried cranberries
1 cup roasted pecans
1 cup fresh local goat cheese
Remove the root bottoms from the lettuces with a sharp chef’s knife and discard along with the outer leaves if they are damaged. Wash lettuces and soak in ice water until the ice melts. Remove the lettuce and spin dry in a salad spinner. Place the dry lettuce in a towel or cheesecloth until you are ready to use.
In a large bowl, mix the lettuce and cranberries, pecans and goat cheese together with the desired amount of vinaigrette and serve on plates or in bowls with a drizzle of the dressing. Makes 6 salads.
Per salad (with vinaigrette): 238 calories (percent of calories from fat, 73), 9 grams protein, 8 grams carbohydrates, 4 grams fiber, 20 grams fat (6 grams saturated), 20 milligrams cholesterol, 84 milligrams sodium.