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Mesclun Salad with Shallot Vinaigrette

4.1

(19)

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Mesclun Salad with Shallot VinaigretteJames Merrell

Feel free to create your own mesclun mix. We suggest baby red oakleaf, baby arugula, mâche, and bite-size pieces of Belgian endive, frisée, and radicchio.

Recipe information

  • Total Time

    20 min

  • Yield

    Makes 8 servings

Ingredients

1/4 cup finely chopped shallot
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil (preferably French) or safflower oil
1 pound mesclun (mixed baby salad greens)

Preparation

  1. Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.

TagsSaladLeafy GreensVegetableShallotSideDinnerLunchDairy FreeVegetarianGluten FreeVeganQuickEasyWeeknight Meals5 Ingredients or FewerNo-CookGourmet
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