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Tender Greens with Champagne Vinaigrette

  • 6servings
  • 255calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C
MineralsCobalt

Ingredients Jump to Instructions ↓

  1. 2 1/2 teaspoons Dijon mustard

  2. 1/4 cup Champagne vinegar or white wine vinegar

  3. 1 teaspoon honey

  4. 1 cup extra-virgin olive oil

  5. 1 large shallot, finely chopped

  6. 1 head Boston or Bibb lettuce

  7. 1/3 cup fresh dill sprigs

  8. 3/4 cup fresh whole flat-leaf parsley leaves

  9. 1 1/2 tablespoons fresh tarragon leaves, roughly chopped

  10. 1/4 cup fresh chives, cut into 1-inch pieces

  11. 1/4 cup fresh whole chervil leaves

Instructions Jump to Ingredients ↑

  1. In a bowl, whisk together the mustard, vinegar, honey, and 1 1/2 tablespoons water. Whisking constantly, slowly add the oil. Add the shallot and set aside.

  2. In a large bowl, combine the lettuce, dill, parsley, and (if using) tarragon, chives, and chervil. (You can cover and refrigerate the vinaigrette and greens separately for up to 24 hours.)

  3. Whisk the vinaigrette to recombine. Serve the salad with the vinaigrette on the side.

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