Mixed Lettuce Salad with Mustard Vinaigrette

5 from 1 vote

Mixed Lettuce Salad with Mustard Vinaigrette

This vibrant dressing features a generous amount of dijon mustard, tarragon, and shallots, and the salad is finished off with nutty Parmesan curls.

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: people

Author: Katie Workman

Ingredients

½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper (to taste)
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 mustard, shallot, lemon juice, basil, and 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 1/4 cup dressing. Top with remaining wedges and drizzle with another 1/4 cup dressing. Scatter with cheese and croutons, and serve the 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