| Rub the inside of a wooden salad bowl by pressing 1 clove smashed garlic with a pinch of salt. Mince the garlic and add to the bowl. Add juice from 2 lemons and 2 tablespoons sesame tahini, 1/2 teaspoon sugar. Gradually whisk in 1/2 cup extra virgin oil until well blended. Add 4 cups of Cook's Tangy Mesclun blended with 1 cup mixed lettuce and toss.
Meslcun: Tangy Mix
Just a touch of Cook's Tangy Mesclun mix will liven up a salad of greens. Best adapted to cool weather, Cook's Tangy Mesclun Mix combines colorful Japanese mustards with piquant arugula, peppery Dutch Broadleaf cress and tangy red and green chicories.
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