Top Brass Tossed Salad with Italian Dressing

Total Time:
15 min
Prep:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Salad dressing:
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, lightly crushed and quartered
  • 1 teaspoon fresh oregano leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
  • 1 teaspoon fresh thyme leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
  • 1 teaspoon fresh parsley leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3/4 cup extra-virgin olive oil
  • 6 cups mixed greens (organic mesclun mixture such as mache, arugula, chicory) soaked and dried in a salad spinner
  • 2 large tomatoes, cut into wedges
  • 2 English cucumbers, peeled and sliced
  • 2 large carrots, peeled and sliced into rounds
Directions
  • Through the feed opening of a running blender add, 1 at a time, the vinegar, garlic, oregano, thyme, parsley, salt, and pepper. Then, leaving the blender running, gradually add the olive oil in a thin stream. Season, to taste, with salt and pepper.

  • Gently toss together the greens, tomatoes, cucumbers, and carrots with enough of the dressing to coat. Serve family style with the remaining salad dressing on the side.


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