Mixed Green Salad with Tarragon Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Active time: 30 min Start to finish: 30 min 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 |
Directions:
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.
2. Toss greens with dressing in a large bowl and season with salt and pepper.
3. Cooks' note: Greens can be washed, trimmed, and torn 1 day ahead and chilled in a sealed plastic bag lined with paper towels.
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