Tender Greens With Champagne Vinaigrette

Marcus Nilsson

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Serves 6-8| Hands-On Time: 20m | Total Time: 20m

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

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.
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.)
Whisk the vinaigrette to recombine. Serve the salad with the vinaigrette on the side.

By Kate Merker, November 2006

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 255

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

What does this mean? See Nutrition 101.

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Quick Tip

The lettuce, herbs, and vinaigrette can be prepared and refrigerated, separately, up to 1 day in advance. Dress and toss the salad just before serving.