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Tender Greens with Champagne Vinaigrette

Photo: Marcus Nilsson
Yield Makes 6 to 8 servings

Ingredients

  • 2 1/2 teaspoons Dijon mustard
  • 1/4 cup Champagne vinegar or white wine vinegar
  • 1 teaspoon honey
  • 1 cup extra-virgin olive oil
  • 1 large shallot, finely chopped
  • 1 head Boston or Bibb lettuce
  • 1/3 cup fresh dill sprigs
  • 3/4 cup fresh whole flat-leaf parsley leaves
  • 1 1/2 tablespoons fresh tarragon leaves, roughly chopped (optional)
  • 1/4 cup fresh chives, cut into 1-inch pieces (optional)
  • 1/4 cup fresh whole chervil leaves (optional)

Nutrition Information

  • calories 255
  • caloriesfromfat 99 %
  • fat 28 g
  • satfat 4 g
  • cholesterol 0 mg
  • sodium 14 mg
  • carbohydrate 2 g
  • fiber 1 g
  • sugars 1 g
  • protein 1 g

How to Make It

  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.

    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.)

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