Mixed Lettuce Salad with Mustard Vinaigrette
Updated Oct 29, 2025
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This salad with Mustard Vinaigrette is the kind of simple, classic side that instantly brightens any meal. A homemade mustard vinaigrette โ tangy, balanced, and so easy to whisk together โgives crisp greens a lively punch of flavor. Whether youโre serving it with roast chicken (my favorite), grilled salmon (ok, maybe thatโs my favorite), or a big bowl of soup (also: yum), this salad is fresh, fast, and endlessly versatile.
If you like an assertive mustardy vinaigrette, then you are in the right place. This side salad recipe has a lot of presence, and I love serving a salad with a punchy dressing with rich entrees. This would be perfect against the unctuousness of main courses like Porchetta, Fall-Apart Slow-Roasted Pork Shoulder, or Oven-Baked Brisket.
The salad’s vinaigrette dressing features a generous amount of Dijon mustard (whole grain is great, as is smooth), as well as tarragon and shallots, and the salad is then topped with satisfying curls of Parmesan cheese. You can switch up the lettuces as you like, but I love the slight bitterness of radicchio (try Treviso radicchio if you can) and endive, combined with the more neutral crunch of romaine. Again, a great pairing for richer foods.
Using Mustard in Vinaigrette
I don’t think I’ve made a salad dressing without mustard in my adult life. Mustard does several wonderful things to salad dressing: it thickens and even emulsifies it, which means it helps the oil and vinegar blend together, pulling the dressing into a smooth and somewhat creamy consistency. It adds depth of flavor and a bit of heat and tanginess. It adds spark and life.
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I used coarse-grain mustard in this dressing, as I like the little pop of the mustard seeds, but you can use whatever you have in the house. And guess what — if you used plain old brown mustard (same amount), you would still have a delicious dressing. As you can see by the title, the dressing is in fact mustardy. If you don’t have the same depth of affection for mustard as I do, use less.
How to Make Salad with Mustard Vinaigrette
- Make the vinaigrette: Mix the mustard, shallot, lemon juice, basil, and oil in a large bowl. Season with salt and pepper.
- Make the salad: Cut the lettuce heads into wedges, and place half of them on a platter. Drizzle with some of the dressing, add more wedges, then more dressing. Finish off with Parmesan, croutons, and a little more pepper if desired.
Variations
- Add in a cup of cooked lentils to amp up the protein and make this a more substantial main course salad.
- Toss in some Homemade Croutons.
- Try other lettuces, such as arugula, watercress, kale, or spinach.
What to Serve With Mustard Vinaigrette Salad
Below, the salad is piled next to some Barbacoa beef soft tacos and sautéed green beans.
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Salad with Dijon Mustard Vinaigrette
Ingredients
- ½ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper (to taste)
- ¼ cup Dijon mustard (I like to use half smooth and half coarse grain, but you can use one of the other)
- 2 tablespoons minced shallots
- ¼ cup balsamic vinegar
- 1 tablespoon minced fresh tarragon
- 2 heads endive (trimmed and sliced crosswise)
- 2 hearts of romaine (torn into pieces)
- 1 small head radicchio (torn into pieces)
- 3 ounces Parmesan cheese (shaved into curls with a vegetable peeler; see Note)
Instructions
- In a bowl or a jar, combine the mustard, shallot, lemon juice, basil, and oil. Season with salt and pepper.
- Add the lettuces to a large bowl and drizzle over about half the vinaigrette. Toss to coat. Add more vinaigrette to taste. Transfer to a serving bowl. Scatter with cheese, and serve the remaining dressing on the side.
