Tender Greens With Champagne Vinaigrette

Photo by Marcus Nilsson
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  • Serves 6-8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 255 calories
    • Fat 28 g
    • Sat Fat 4 g
    • Cholesterol 0 mg
    • Sodium 14 mg
    • Protein 1 g
    • Carbohydrate 2 g
    • Sugar 1 g
    • Fiber 1 g


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


  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.