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Bowl of Mixed Lettuce Salad with Mustard Vinaigrette.

There are some people who don’t need a recipe for a salad, but even those people sometimes might need some inspiration for changing things up. This salad recipe isn’t meant to change the world, but it is meant to make you say to yourself, huh, tarragon, that’s a nice idea. Or, right, Parmesan curls, haven’t thought about making those at home. 

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, it adds a bit of heat, and tartness. It adds spark and life.

Woman sprinkling Parmesan curls onto a Mixed Lettuce Salad with Mustard Vinaigrette.

I used coarse grain 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 you would still have a delicious dressing. Sub it in in the same amount. 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.

Mixed Lettuce Salad

The lettuces are just a suggestion – but don’t they look pretty? I usually chop my salads, but I just felt like the lettuces I was using here were so striking I wanted to leave them in big pieces.

Woman seasoning a Mixed Lettuce Salad with Mustard Vinaigrette.

You could use absolutely any lettuces you have around from green or red leaf to arugula, and choose one, two, or 5 or more lettuces to mix together. I would probably not chose mesclun for this salad, and the dressing is so robust, and mesclun is delicate in flavor and texture, and could be overpowered.

You could add in a cup of cooked lentils if you wanted to amp up the protein and make this more substantial. Or go in a different direction and toss in some Homemade Croutons.

Mixed Lettuce Salad with Mustard Vinaigrette: We all need inspiration for changing up our salads and this combo with Parmesan curls and fresh tarragon is pretty and sophisticated.

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Below it is piled next to some Barbacoa Beef soft tacos and Sautéed Green Beans with Thyme Butter.

Mixed Lettuce Salad with Mustard Vinaigrette on a plate with beans and tacos.

Here it accompanies Greek-Style Lamb with Feta Sauce and Air Fryer Brussels Sprouts.

What to Serve with Mixed Lettuce Salad with Mustard Vinaigrette:

Spoon in a bowl of Mixed Lettuce Salad with Mustard Vinaigrette.

Other Side Salad Recipes:

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Mixed Lettuce Salad with Mustard Vinaigrette

5 from 1 vote
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
Servings: 4 people
We all need inspiration for changing up our salads and this combo with Parmesan curls and fresh tarragon is pretty and sophisticated.

Ingredients 

  • ¼ cup extra virgin olive oil
  • Kosher salt and freshly ground pepper
  • ¼ cup Dijon mustard , preferably coarse-grain
  • 2 tablespoons minced shallots
  • ¼ cup balsamic vinegar
  • 1 tablespoon minced fresh tarragon
  • 2 heads endive , trimmed and sliced crosswise
  • 2 hearts of romaine , sliced crosswise into 1-inch pieces
  • 1 small head radicchio , torn into large pieces
  • 3 ounces Parmesan cheese , shaved into curls with a vegetable peeler (see recipe intro for directions)

Instructions 

  • In a large bowl, combine the together mustard, shallot, lemon juice, basil, and remaining ½ cup oil. Season with salt and pepper.
  • Trim core ends of salad greens. Cut romaine heads in half lengthwise, and radicchios and endives into quarters lengthwise. Place half the wedges on a platter, and drizzle with ¼ cup dressing. Top with remaining wedges, and drizzle with another ¼ cup dressing. Scatter with cheese and croutons, and serve remaining dressing on the side.

Notes

You could use absolutely any lettuces you have around from green or red leaf to arugula, and choose one, two, or 5 or more lettuces to mix together.  I would probably not chose mesclun for this salad, and the dressing is so robust, and mesclun is delicate in flavor and texture, and could be overpowered.
You could add in a cup of cooked lentils if you wanted to amp up the protein and make this more substantial. Or go in a different direction and toss in some Homemade Croutons.

Nutrition

Calories: 292kcal, Carbohydrates: 17g, Protein: 13g, Fat: 20g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 585mg, Potassium: 1088mg, Fiber: 9g, Sugar: 5g, Vitamin A: 10058IU, Vitamin C: 21mg, Calcium: 430mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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