First start with the lettuce:
On with the salad. You chop some herbs, and I think you can use just about any spring herb you want. The book has you season everything and then arrange the leaves but since I was only doing one, I reversed that order. Also I did not use the vinaigrette, I used another Bouchon approved dressing which is simply a drizzle of oil, a tiny pinch of salt and a drizzle of vinegar. In this case Fig Balsamic. (Vinegar fetish has replaced the ceramic fetish I fear).
And since Eat it Atlanta just did a gnocchi post, I had gnocchi on the brain. I also had a few things I needed to use up in the fridge. Mushrooms, scallions and for a little color, tomato confit, and the gnocchi in my freezer.
Brown those up in a skillet just enough to soften:
Then heat some butter in a non-non stick skillet and toss your gnocchi around until browned:
Add the mushrooms, scallions and tomatoes and toss together to blend.
Yum!!! I served this with a grilled chicken breast. Nice Sunday supper, pretty quick and easy. Hope you'll try it sometime.
See you soon!