A simple green salad, this one is made special by the unusually good vinaigrette. The dressing can be made up to three days ahead and stored, tightly covered, in the refrigerator.
Recipe information
Yield
serves 4
Ingredients
For the Vinaigrette
1/3 cup minced shallots
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon freshly grated lemon zest
1Ā 1/2 teaspoons Dijon mustard
1/2 cup olive oil
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper to taste
For the Salad
6 cups greens of your choice, washed, dried, and crisped
Preparation
Step 1
Make the shallot vinaigrette: Combine the shallots, lemon juice, vinegar, lemon zest, mustard, olive oil, parsley, salt, and pepper in a jar with a lid and shake vigorously.
Step 2
Make the salad: Arrange the greens in a large bowl and toss with the vinaigrette. Serve immediately.
Bubbyās Brunch Cookbook by Ron Silver and Rosemary Black. Copyright Ā© 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
