Leafy Green Salad with Honey-Dijon Vinaigrette for Two
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 2
Ingredients
Vinaigrette
2 teaspoons balsamic vinegar 1 ½ teaspoons Dijon mustard 1 ½ teaspoons honey ¾ teaspoon poppy seeds ¼ teaspoon minced garlic ⅛ teaspoon table salt Pinch ground black pepper 3 tablespoons vegetable oilSalad
4 cups mixed greens, washed and driedInstructions
- Combine vinegar, mustard, honey, poppy seeds, garlic, salt, and pepper in bowl with fork. Add oil, then whisk or mix with fork until smooth, about 30 seconds. The dressing will separate after 5 to 10 minutes, so use immediately or mix again before tossing with greens.
- Place greens in large salad bowl. Drizzle with dressing and toss until greens are evenly coated. Serve immediately.
Yield
Serves 2Ingredients
Vinaigrette
2 teaspoons balsamic vinegar
1 ½ teaspoons Dijon mustard
1 ½ teaspoons honey
¾ teaspoon poppy seeds
¼ teaspoon minced garlic
⅛ teaspoon table salt
Pinch ground black pepper
3 tablespoons vegetable oil
Salad
4 cups mixed greens, washed and dried
Ingredients
Vinaigrette
2 teaspoons balsamic vinegar
1 ½ teaspoons Dijon mustard
1 ½ teaspoons honey
¾ teaspoon poppy seeds
¼ teaspoon minced garlic
⅛ teaspoon table salt
Pinch ground black pepper
3 tablespoons vegetable oil
Salad
4 cups mixed greens, washed and dried
Ingredients
Vinaigrette
2 teaspoons balsamic vinegar
1 ½ teaspoons Dijon mustard
1 ½ teaspoons honey
¾ teaspoon poppy seeds
¼ teaspoon minced garlic
⅛ teaspoon table salt
Pinch ground black pepper
3 tablespoons vegetable oil
Salad
4 cups mixed greens, washed and dried
Why This Recipe Works
We wanted an assertive, bold, balanced vinaigrette recipe that would stand up to hearty greens and complement the concentrated flavors of grilled or roasted vegetables, chicken, or fish. We preferred Dijon mustard in our vinaigrette recipe for its softer heat and smooth texture, balsamic vinegar for its caramelized sweetness, and regular (not extra-virgin) olive oil for its simple, pure flavor. Combining the three in a 4:1 ratio of oil to acid and adding assorted fresh herbs gave us the dressing we desired.
Instructions
- Combine vinegar, mustard, honey, poppy seeds, garlic, salt, and pepper in bowl with fork. Add oil, then whisk or mix with fork until smooth, about 30 seconds. The dressing will separate after 5 to 10 minutes, so use immediately or mix again before tossing with greens.
- Place greens in large salad bowl. Drizzle with dressing and toss until greens are evenly coated. Serve immediately.
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