Salad with Dijon Mustard Vinaigrette

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

5 from 1 vote

Salad with Dijon Mustard Vinaigrette

This salad with Mustard Vinaigrette is the kind of simple, classic side that instantly brightens any meal. A homemade mustard vinaigrette — tangy, balanced, and so easy to whisk together —gives crisp greens a lively punch of flavor. Whether you’re serving it with roast chicken (my favorite), grilled salmon (ok, maybe that’s my favorite), or a big bowl of soup (also: yum), this salad is fresh, fast, and endlessly versatile.

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: people

Author: Katie Workman

Cost: $10

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.

Notes

To peel nice, large planks of Parmesan, bring the cheese to room temperature and use a vegetable peeler to shave wide pieces from the cheese. You can also buy Parmesan shards already cut.

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 choose 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