in the bag- one week and counting

Entering the homestretch for the big party. Time to make sure the glassware is spot-free (an easy task if care was taken washing and storing it the time before). Check to see if any of the silver needs to be polished. Make sure the linens are clean, pressed and ready to go. Create a playlist or set out CDs for the evening’s music. And now is the perfect time to make the emulsified dressing that will be tossed with the mixed greens the night of the party. Remember each little thing you do ahead of time will help your night go off without a hitch.

The key to a great dressing is top quality oil and vinegar. For this dressing I use a mixture of walnut and olive oils.

Finely chop the shallots and garlic.

Combine the mustard, lemon juice, vinegar in a tall bowl (so it doesn’t splatter) with a hand blender.

With motor running slowly pour in the oils. Add the garlic and shallots. Pulse until just combined. Season with salt and pepper. The dressing can be made up to one week ahead of time. If using fresh herbs wait until the day of to stir them in.

Here’s a handy trick when tossing salad for a crowd. Earlier in the day wash and spin-dry the greens. In a clean unused kitchen trash bag measure out one generous handful of lettuce per guest. Store in the refrigerator with a few sheets of paper towel over and under the greens. Right before serving, remove the paper towels and toss with a scant tablespoon of dressing per serving. Gently shake the dressed greens into the serving dish. Then toss out the bag!

(For more tricks of the trade in creating a dinner for twenty click on the previous four posts and stay tuned for more to come)