Winter greens salad with mustard seed vinaigrette
Winter greens salad with mustard seed vinaigrette
Rating: (1 rated)
Recipe Yield: Total time: 15 minutes | Serves 6
2 tablespoons red wine vinegar 1/4 teaspoon sea salt 1/4 teaspoon white pepper 2 tablespoons plus 2 teaspoons Pommery mustard 1/2 cup olive oil 4 teaspoons finely chopped tarragon 12 cups mixed lettuces of your choice, rinsed, dried and torn into bite-sized pieces (Swiss chard, young arugula, bok choy, red oak, leafy cabbage, pea sprouts, nasturtium leaves, cilantro, watercress and mustard greens)

Step 1 In a medium bowl, stir together the vinegar, salt and pepper until the salt dissolves, then stir in the mustard. Pouring the oil in a slow stream, whisk it into the mustard-vinegar mixture until well incorporated, then stir in the tarragon. This makes about two-thirds cup vinaigrette, more than is needed for the remainder of the recipe; the dressing will keep, covered and refrigerated, up to 5 days.

Step 2 Combine the lettuce leaves in a large bowl, adding the dressing, a little at a time, until the leaves are very lightly coated. Divide the lettuces among 6 plates. Serve immediately.

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