Name: Mixed Green Salad with Tarragon Vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: Makes 8 servings
Ingredients: 4 teaspoons Sherry vinegar; 1 tablespoon minced shallot; 1/2 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup extra-virgin olive oil; 2 teaspoons finely chopped fresh tarragon; 1/2 lb frisée (French curly endive), torn into bite-size pieces; 1 head Boston lettuce (1 lb), torn into bite-size pieces; 1 bunch arugula (1/2 lb), coarse stems discarded; 1 bunch watercress (1/2 lb), coarse stems discarded

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Mixed Green Salad with Tarragon VinaigretteMiki Duisterhof

Cooks' note:

Greens can be washed, trimmed, and torn 1 day ahead and chilled in a sealed plastic bag lined with paper towels.

Recipe information

Total Time
30 min
Yield
Makes 8 servings

Ingredients

4 teaspoons Sherry vinegar

1 tablespoon minced shallot

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup extra-virgin olive oil

2 teaspoons finely chopped fresh tarragon

1/2 lb frisée (French curly endive), torn into bite-size pieces

1 head Boston lettuce (1 lb), torn into bite-size pieces

1 bunch arugula (1/2 lb), coarse stems discarded

1 bunch watercress (1/2 lb), coarse stems discarded

Preparation

Step 1
Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
Step 2
Toss greens with dressing in a large bowl and season with salt and pepper.

TagsSalad Frisée Chicory Leafy Greens Vegetable Arugula Watercress Tarragon Herbs & Spices Side Dinner Dairy Free Gluten Free Nut Free Raw Vegan Vegetarian Keto Quick Easy Weeknight Meals No-Cook Gourmet

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