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.
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.
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.
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.Tweet This
What to Serve with Mixed Lettuce Salad with Mustard Vinaigrette:
- Grilled Prosciutto Wrapped Pork Chops
- Honey Garlic Chicken
- Vegetarian Black Beans and Rice
- Soy-Ginger Flank Steak
- Chicken Parmesan Baked Ziti
Other Side Salad Recipes:
- Arugula, Orange and Pomegranate Salad
- Frisee, Radicchio and Escarole Salad with Citrus Dressing
- Spinach and Radish Salad with Feta
- Romaine, Pear and Goat Cheese Salad
- 3 Great and Really Simple Green Salads
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Mixed Lettuce Salad with Mustard Vinaigrette
- 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)
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.