Simple Greens with Keith's Tarragon Vinaigrette
 In My Mother's Kitchen
Trish Magwood
James Beard Winner Trish Magwood's long awaited return to cookbook writing brings a tale of her past through large, overflowing platters of family-style food. Every recipe is accompanied by a short anecdote about it's place in Trish's history. Some recipes even include the name of the family member that first created the dish. As usual, recipes are simple to put together and absolutely delicious. With her latest book, Trish Magwood welcomes you into her memories, complete with fork and spoon. Hardcover, 254 pp. $39.99.
An old friend's Dad, Keith, always made the best simple salad. The trick is to have a good glass of wine in hand, enjoy the process adn use good-quality ingredients.
Serves 4
Ingredients
4 large handfuls mixed baby or delicate greens (such as Bibb and red leaf)
Vinaigrette
2 tbsp (30ml) red wine or balsamic vinegar
2 tsp (10ml) plain yogurt
1 tsp (5ml) Dijon mustard
1/2 tsp (2ml) herbes de Provence
1/4 cup (60ml) olive oil
2 tsp (5ml) chopped fresh tarragon
Salt and pepper to taste
How to
In a small bowl or measuring cup, whisk together vinegar, yogurt, mustard and herbes de Provence. Whisking constantly, slowly drizzle in olive oil; whisk until emulsified. Whisk in tarragon and season with salt and pepper.
Just before serving put some of the vinaigrette in a salad bowl. Add lettuce and gently toss to coat, adding more dressing if needed. Season and serve.
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