Name: Mesclun Salad with Shallot Vinaigrette
Cook time: 20 min
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)

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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

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.

TagsSalad Leafy Greens Vegetable Shallot Side Dinner Lunch Dairy Free Vegetarian Gluten Free Vegan Quick Easy Weeknight Meals 5 Ingredients or Fewer No-Cook Gourmet

Recipe notes

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