Spring Greens Salad with Dijon Vinaigrette
Rating: Unrated
Martha Stewart Living, April 2013
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Recipe Summary
Prep:
20 mins
Total:
20 mins
Servings:
4
Ingredients
Ingredient Checklist
Directions
Instructions Checklist
Mix It Up
Farmers' markets are coming back to life, and finding baby leaves of kale, mustard, chard, spinach, arugula, and mache is easy. All you need is a mustardy vinaigrette to bring them into balance.
Rating: Unrated
Martha Stewart Living, April 2013
PinPrintMore
Gallery
Recipe Summary
Prep:
20 mins
Total:
20 mins
Servings:
4
Ingredients
Ingredient Checklist
- 1 teaspoon smooth or whole-grain Dijon mustard
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 6 tablespoons best-quality extra-virgin olive oil
- 1/2 teaspoon minced garlic
- Coarse salt and freshly ground pepper
- 4 cups packed mixed baby greens such as mustard, kale, swiss chard, spinach, baby arugula, mache, and purslane
- 1/2 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh chervil leaves
- 2 tablespoons finely sliced fresh chives
Directions
Instructions Checklist
- Step 1
Whisk together mustard and lemon juice in a bowl. Add oil in a steady stream, whisking until combined thoroughly. Whisk in garlic. Season with salt and pepper. - Step 2
Toss together greens and herbs in a bowl. Season with salt and pepper. Drizzle with 2 tablespoons vinaigrette and toss to coat. Vinaigrette can be refrigerated up to 1 week.
Mix It Up
Farmers' markets are coming back to life, and finding baby leaves of kale, mustard, chard, spinach, arugula, and mache is easy. All you need is a mustardy vinaigrette to bring them into balance.
