Une Table For Four

In my opinion, a simple green salad is the easiest choice for a side dish in case of none. Many times I’ve kicked myself mentally for not preparing a side dish especially when I cook European or American dishes. It’s not like my hubby would complain. But, I have to admit, I’ve gotten used to relying on my rice when I cook Asian dishes. And since I was cooking Italian for dinner, I needed something quick. Thank God, I had just bought some beautiful Romaine greens the day before. This went great with my vinaigrette made of balsamic vinegar, mustard, garlic, egg yolk, and sunflower oil. I only use sunflower oil when I make a vinaigrette, something I inherited from my dad. But the balsamic vinegar and egg yolk was new. I usually would use red wine vinegar and omit the egg. But I wanted something new tonight. The egg yolk made the vinaigrette creamy, which I liked very much. I will certainly do this again. I could have salad everyday if only I was certain to find fresh and nice greens all the time. Some are very pricey here in Cebu, which is a shame, because salads are so easy to make!

Ingredients:

• 3 tablespoons Balsamic Vinegar
• ½ teaspoon Dijon mustard
• ½ teaspoon minced garlic
• 1 egg yolk at room temperature
• Salt
• Pepper
• ½ cup sunflower oil
• Salad greens

Directions:

Clean well the salad greens. Set aside. In a salad bowl, mix the balsamic vinegar, Dijon mustard, garlic, egg yolk, salt, and pepper. Slowly add the sunflower oil while whisking until emulsification. Season again if desired. Toss in greens and mix. Serve. Enjoy!

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