Nutmeg-Scented Sorrel Salad with Roasted Shallots
| Yield: | 1 Servings |
| Categories: |
| 20 | Medium-sized shallots | |
| 1 1/4 | ts | Freshly grated nutmeg |
| 2 | ts | Plus 1/4 cup olive oil |
| 6 | tb | Coarse salt |
| 2 | c | Sorrel leaves, thick ribs removed |
| 6 | c | Assorted greens, such as mache, italian chicory, bibb lettuce |
| 1 | tb | Dijon mustard |
| 8 | ts | White wine vinegar |
| Salt and freshly ground black pepper, to taste | ||
| 10 | oz | Monkfish, cut into 8 thin fillets |
| Flour for dredging |
Advertisement