Serves 8
10 min
Mesclun Salad with Shallot Vinaigrette
Recipe GLPRf53252ce08c81a
A light and elegant salad featuring tender mixed baby greens dressed in a silky shallot vinaigrette. The bright, tangy dressing is made by emulsifying Dijon mustard, red-wine vinegar, and shallots with quality olive oil, then tossed gently with the delicate greens just before serving. Perfect as a side dish or starter.
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Ingredients
1/4 cup finely chopped shallot
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil
1 pound mesclun (mixed baby salad greens)
Salt and black pepper to taste
Directions
In a small bowl, combine the finely chopped shallot, Dijon mustard, and red-wine vinegar. Whisk together until well combined.
While whisking constantly, add the olive oil in a thin, slow stream to the shallot mixture. Continue whisking until the dressing becomes emulsified and reaches a creamy consistency.
Taste the vinaigrette and season with salt and black pepper to your preference. Set aside until ready to use.
Just before serving, place the mesclun greens in a large salad bowl. Drizzle with just enough vinaigrette to lightly coat the greens, then gently toss until evenly dressed.
Divide among serving plates and serve immediately while the greens are still crisp and fresh.
