Cook what you grow
Green Salad with Mustard Vinaigrette
The green salad that belongs beside a roast, nothing but well dried leaves and a sharp shallot vinaigrette mixed in the bottom of the bowl.
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Ingredients
serves 6From the garden
- 12 cups tender salad greens (lettuce, arugula, or young spinach), washed and dried very well · a mix of soft and peppery leaves is best
- 1 small shallot, minced
- 2 tbsp soft herbs (chives, parsley, dill, or mint), chopped (optional)
From the pantry
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 4 tbsp olive oil · use a fruity one; it is most of the flavor here
- salt · to taste
- black pepper