3/4 pound mesclun
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon high-quality sherry wine vinegar
1/2 teaspoon imported Dijon mustard
1 small clove garlic, peeled and minced
3/4 teaspoons kosher salt
1/8 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Wash Greens: Fill a large bowl or sink with cold water. Sprinkle the greens in the water and fluff the greens with you hand. Repeat 1 or 2 more times until the water is clean. (If the greens are slightly wilted, add ice to the water and let sit in the water for 5-10 minutes to refresh). Remove from the water and put in a salad spinner. Spin until the greens a dry. Transfer the greens to a salad bowl. Cover with a damp towel and refrigerate. (If you are not using the greens within two hours, wrap the greens in damp paper towels and put in Ziplock bags).
Make Vinaigrette: In a medium bowl, whisk together the lemon juice, sherry vinegar, Dijon, garlic, salt and pepper. Slowly whisk in the olive oil.
Toss the Greens: Right before ready to serve, toss the greens in a few Tablespoons of the vinaigrette and mix to coat evenly. Add more dressing if necessary. Leaves should be lightly coated but not drenched. Serve immediately.
Recipe created by Parties That Cook®
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