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Mixed Green Salad with Red-Wine & Dijon Vinaigrette

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Serves six to eight.

  • by from Fine Cooking
    Issue 86

Consider this a guide to building a mixed green salad and use whichever leaves are available at the grocery store or farmers’ market. I love to add fresh herbs and celery leaves for an extra flavor boost.

  • 1 Tbs. red-wine vinegar
  • 3/4 tsp. Dijon mustard
  • 1/4 tsp. minced garlic
  • 3 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 head red or green romaine (3/4 to 1 lb.), trimmed, washed, dried, and torn into bite-size pieces (about 5 cups)
  • 1 cup mâche, trimmed, washed, and dried (1 to 2 oz.)
  • 1 cup oak leaf lettuce, trimmed, washed, and dried (1 to 2 oz.)
  • 1 cup mizuna or baby spinach leaves, trimmed, washed, and dried (1 to 2 oz.)
  • Leaves from 1 head celery
  • 1/2 cup fresh basil leaves (green or purple), torn into small pieces
  • 1/2 cup fresh chervil sprigs
  • 1/4 cup chopped fresh chives

Combine the vinegar with the mustard and garlic in a small bowl and whisk in the olive oil. Season with salt and pepper to taste.

Just before serving, toss the romaine, mâche, oak leaf lettuce, mizuna or spinach, celery leaves, and herbs in a large bowl with just enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette). Season with salt and pepper to taste and serve.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 60; Fat (g): fat g 5; Fat Calories (kcal): 45; Saturated Fat (g): sat fat g 0.5; Protein (g): protein g 1; Monounsaturated Fat (g): 3.5; Carbohydrates (g): carbs g 2; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 170; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 1;

Photo: Scott Phillips

This salad dressing is a winner. My family loves it.

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