Name: Salad with Bistro-Style Mustard Vinaigrette
Total time: PLACEHOLDER
Yield: Serves 4
Ingredients: 1/2 cup extra-virgin olive oil; 2 tablespoons whole-grain Dijon mustard; 1 tablespoon red wine vinegar or white wine vinegar; 1 small shallot, minced; 1 teaspoon minced fresh thyme leaves; 1 small clove garlic, minced or pressed through a garlic press (about 1/2 teaspoon); 1/4 teaspoon table salt; 1/8 teaspoon ground black pepper; 2 quarts mixed greens, washed and dried

Salad with Bistro-Style Mustard Vinaigrette

By America's Test Kitchen

Published on August 22, 2007

Yield

Serves 4

Ingredients

For Vinaigrette

½ cup extra-virgin olive oil 2 tablespoons whole-grain Dijon mustard 1 tablespoon red wine vinegar or white wine vinegar1 small shallot, minced1 teaspoon minced fresh thyme leaves 1 small clove garlic, minced or pressed through a garlic press (about ½ teaspoon)¼ teaspoon table salt ⅛ teaspoon ground black pepper

For Salad

2 quarts mixed greens, washed and dried

Instructions

For Vinaigrette: Shake all the vinaigrette ingredients together in a jar with a tight-fitting lid. The dressing can be refrigerated for up to 2 days; bring to room temperature, then shake vigorously to recombine before using.

For Salad: Just before serving, toss vinaigrette with prepared greens.