Tender Greens With Champagne Vinaigrette

Tender Greens With Champagne Vinaigrette
Marcus Nilsson
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preparation
20
minutes
cooking
20
minutes
Serves 6-8

Ingredients

2 1/2
teaspoons
Dijon mustard
1/4
cup
Champagne vinegar or white wine vinegar
1
teaspoon
honey
1
cup
extra-virgin olive oil
1
large shallot, finely chopped
1
head Boston or Bibb lettuce
1/3
cup
fresh dill sprigs
3/4
cup
fresh whole flat-leaf parsley leaves
1 1/2
tablespoons
fresh tarragon leaves, roughly chopped (optional)
1/4
cup
fresh chives, cut into 1-inch pieces (optional)
1/4
cup
fresh whole chervil leaves (optional)

Directions

  1. In a bowl, whisk together the mustard, vinegar, honey, and 1½ tablespoons water. Whisking constantly, slowly add the oil. Add the shallot and set aside.
  2. In a large bowl, combine the lettuce, dill, parsley, and (if using) tarragon, chives, and chervil. (You can cover and refrigerate the vinaigrette and greens separately for up to 24 hours.)
  3. Whisk the vinaigrette to recombine. Serve the salad with the vinaigrette on the side.

 

 

Kate Merker
October 2006

Nutritional Information

  • Per Serving
  • Calories 255
  • Fat 28 g
  • Sat Fat 4 g
  • Cholesterol 0 mg
  • Sodium 14 mg
  • Carbohydrate 2 g
  • Fiber 1 g
  • Sugar 1 g
  • Protein 1 g
What does this mean? See Nutrition 101.

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