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Recipes - Salad Greens
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Penne with Garlic Infused Oil and Mesclun
This pasta dish is quick and easy and one that I make at home often. The ingredient list is
approximate and the pasta is meant to serve 2 to 3 adults generously or 4 if used as a side
dish.-elena
1 lb penne
4 T sunflower oil (or olive oil)
2 cloves garlic, minced
pinch of hot pepper flakes, or to taste
2 to 4 generous handfuls of mesclun, freshly washed and spun dry*
soft goat cheese or feta to taste
fresh parmesan, grated
kosher or sea salt and freshly ground black pepper to taste
On very low heat, in a small sauce pan, heat the oil and minced garlic until fragrant, about 3 to 5
minutes. Add the hot pepper flakes, and heat another 2 to 3 minutes. Set aside to allow the oil to
develop while you cook the pasta.
In salted, boiling water, cook the penne until al dente, about 5 to 7 minutes. Drain well and return
to pot. Briefly heat the infused oil and pour onto the pasta, tossing gently until coated. Add the
mesclun and cheese to the hot pasta and toss. Serve immediately with freshly grated parmesan
for garnish and salt and pepper at the table.
Notes: I've used larger, less tender greens in this dish and it works beautifully. Try it with arugula,
spinach or Pete's Winter Greens too.
This pasta dish is quick and easy and one that I make at home often. The ingredient list is
approximate and the pasta is meant to serve 2 to 3 adults generously or 4 if used as a side
dish.-elena
1 lb penne
4 T sunflower oil (or olive oil)
2 cloves garlic, minced
pinch of hot pepper flakes, or to taste
2 to 4 generous handfuls of mesclun, freshly washed and spun dry*
soft goat cheese or feta to taste
fresh parmesan, grated
kosher or sea salt and freshly ground black pepper to taste
On very low heat, in a small sauce pan, heat the oil and minced garlic until fragrant, about 3 to 5
minutes. Add the hot pepper flakes, and heat another 2 to 3 minutes. Set aside to allow the oil to
develop while you cook the pasta.
In salted, boiling water, cook the penne until al dente, about 5 to 7 minutes. Drain well and return
to pot. Briefly heat the infused oil and pour onto the pasta, tossing gently until coated. Add the
mesclun and cheese to the hot pasta and toss. Serve immediately with freshly grated parmesan
for garnish and salt and pepper at the table.
Notes: I've used larger, less tender greens in this dish and it works beautifully. Try it with arugula,
spinach or Pete's Winter Greens too.
Mesclun is a French term for a mixture of tender salads and originated in the South of France. In
Europe, mesclun is used much like we use fresh herbs in the United States.
Europe, mesclun is used much like we use fresh herbs in the United States.
Tossed Salad Ideas
Toss together or use the greens as a "bed" for other food.
Sauteed mushrooms, crumbled bleu cheese and pancetta cooked until crisp
Grilled steak strips and carmelized onions
Feta, oil cured olives, slivered sweet onions and toasted pumpkin seeds
Roasted peppers, roasted onions, roasted baby potatoes, roasted beets, roasted carrots
Dressing Ideas
Whisk these together in a small bowl or shake it up in a lidded jar. Most will keep at least a week in
the fridge.
Pesto thinned with addtional oil and mixed with a tablespoon of sourcream
Garlic infused oil, crumbled feta and red wine vinegar
Chopped tomatoes, roasted garlic puree, olive oil, chopped parsley, chopped basil, balsamic
vinegar
Blue cheese, olive oil, chopped garlic, salt, pepper, balsamic vinegar
Cider vinegar, sunflower oil, pressed garlic clove, salt and pepper
Miso, soy sauce, rice wine vinegar, garlic, green onion, salt and pepper
Toss together or use the greens as a "bed" for other food.
Sauteed mushrooms, crumbled bleu cheese and pancetta cooked until crisp
Grilled steak strips and carmelized onions
Feta, oil cured olives, slivered sweet onions and toasted pumpkin seeds
Roasted peppers, roasted onions, roasted baby potatoes, roasted beets, roasted carrots
Dressing Ideas
Whisk these together in a small bowl or shake it up in a lidded jar. Most will keep at least a week in
the fridge.
Pesto thinned with addtional oil and mixed with a tablespoon of sourcream
Garlic infused oil, crumbled feta and red wine vinegar
Chopped tomatoes, roasted garlic puree, olive oil, chopped parsley, chopped basil, balsamic
vinegar
Blue cheese, olive oil, chopped garlic, salt, pepper, balsamic vinegar
Cider vinegar, sunflower oil, pressed garlic clove, salt and pepper
Miso, soy sauce, rice wine vinegar, garlic, green onion, salt and pepper