This salad is best served after a main course as a transition to dessert.
In France it is often accompanied by a cheese plate.
This recipe was adapted from “Twelve Months of Monastery Salads” by Brother Victor.
MIXED GREEN SALAD PROVENÇAL
Makes 6 servings
1 head baby chicory (frisée), torn into bite-size pieces
1 bunch arugula, stems trimmed off
1 small bunch watercress, stems trimmed off and cut into bite-size pieces
1 Belgian endive, leaves separated and torn into bite-size pieces
¼ cup extra-virgin olive oil from Ganagobie Abbey (see Note) or other young fresh fruity olive oil
3 tablespoons raspberry-scented vinegar (recipe follows) or store-bought raspberry vinegar
1 tablespoon Dijon, Meaux, or other French mustard
Salt and freshly ground black pepper to taste
¼ cup minced fresh chervil for garnish
Combine the salad greens in a good-size salad bowl. Toss until well mixed.
Just before serving, whisk together the vinaigrette ingredients in a measuring cup or a smallbowl until thickened. Pour ¼ cup of the dressing over the salad and toss lightly until the greens are evenly coated. Add more as needed. Sprinkle with the chervil and serve immediately.
Note:Extra-virgin olive oil from Ganagobie Abbey is not currently available in the United States. You can substitute your favorite extra-virgin olive oil.
Makes 3 cups
3 cups white wine vinegar (see Note)
1 cup fresh raspberries
1 tablespoon rum
In a large pot, bring the vinegar to a boil over medium heat and continue to boil for about
3 minutes. Add the raspberries and rum, reduce the heat to low, and cook for about 2 minutes more. Turn off the heat. With the help of a masher, carefully crush the raspberries, then cover the pan and allow the vinegar to cool for at least 1 hour.
Pour the entire mixture into a clean, sterilized glass jar. A large canning jar is perfect for this.
Refrigerate for 1 week.
After a week, pour the mixture through a fine-mesh sieve into a clean bottle, discarding the fruit. Store the bottle in a cool, dark place or the refrigerator.
Note:Brother Victor-Antoine d’Avila-Latourrette from Our Lady of the Resurrection Monastery near Millbrook, N.Y., makes white wine vinegars. They can be purchased in the abbey gift shop.