Green Salad With Cornichon Vinaigrette


This simple salad gets extra dimension thanks to briny pickles.

Green Salad with Cornichon Vinaigrette
Photo: Victor Protasio
Hands On Time:
10 mins
Total Time:
10 mins

There's a little je ne sais quoi in this simple green salad: snappy chopped cornichons mingling with the greens. Cornichons, also called gherkins, are pickles made from tiny, tart cucumbers, and they're a revelation tossed with tender lettuce. But their contribution to this salad doesn't stop there. A bit of the pickling liquid gets whisked into the shallot-studded dressing, adding punch and panache. This bright salad is the perfect counterpoint to a rich, meaty meal from roasted chicken to a burger and fries.


  • 2 tablespoons finely chopped shallot (from 1 shallot)

  • 2 tablespoons white wine vinegar

  • 1 tablespoon cornichon pickling liquid

  • 2 teaspoons Dijon mustard

  • ¾ teaspoon kosher salt

  • ½ cup olive oil

  • 2 5 oz. pkg. mixed baby greens (about 10 cups)

  • ½ cup chopped cornichons (from 6 to 7 cornichons)

  • freshly ground black pepper, for serving


  1. Whisk shallot, vinegar, pickling liquid, mustard, and salt in a medium bowl. Add oil in a slow stream, whisking constantly until smooth. (Vinaigrette can be refrigerated for up to 2 days. Bring to room temperature for 30 minutes and re-whisk before continuing with recipe.)

  2. Place greens in a large bowl. Add vinaigrette and toss gently to coat. Add chopped cornichons and pepper; toss gently. Transfer to a serving platter and serve immediately.

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