Salad with Bistro-Style Mustard Vinaigrette
By America's Test KitchenPublished 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 pepperFor Salad
2 quarts mixed greens, washed and driedInstructions
- 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.
Yield
Serves 4Ingredients
For Vinaigrette
½ 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 ½ teaspoon)
¼ teaspoon table salt
⅛ teaspoon ground black pepper
For Salad
2 quarts mixed greens, washed and dried
Ingredients
For Vinaigrette
½ 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 ½ teaspoon)
¼ teaspoon table salt
⅛ teaspoon ground black pepper
For Salad
2 quarts mixed greens, washed and dried
Ingredients
For Vinaigrette
½ 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 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.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
My Rating
This is a members' feature.
0 Comments