La Salad Nouvelle
|Dark sesame oil||1 Tablespoon|
|Shallots||3 Ounce, chopped|
|Aged seasoned japanese rice vinegar||12 Ounce|
|Champagne vinegar||2 Ounce|
|French mustard||2 Teaspoon|
|Basil||1 Tablespoon, chopped|
|Tarragon||1 Tablespoon, chopped|
|Chives||1 Tablespoon, chopped|
|Chopped thyme||1 Pinch|
|Sesame oil||1 1⁄4 Cup (20 tbs)|
|Spinach||4 Cup (64 tbs)|
|Butter lettuce||4 Cup (64 tbs), cut in 2 inch squares|
|Butter lettuce||4 Cup (64 tbs), cut in 2 inch|
|White mushrooms||1 Cup (16 tbs), sliced|
|Basil leaves||1 Cup (16 tbs)|
1.Ina skillet, heat sesame oil and stir in chopped shallots.
2.Before the shallot get brown, put rice vinegar, wine vinegar, French mustard, basil, tarragon, chives, thyme and allow the ingredients to boil.
3.In a mixing bowl, put spinach, butter lettuce hearts, sliced mushrooms and whole basil leaves.
4.Add the hot mixture ptepared in the bowl.
6.Serve immediately with sea salt and pepper sprinkled on it.