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Ingredients
6 cups mixed salad greens like romaine, red-leaf lettuce, escarole, Boston, arugula, endive or frisee or mesclun
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 teaspoons garlic, minced
Salt and freshly ground pepper to taste
6 tablespoons olive or vegetable oil
Nutritional analysis per serving (4 servings)
3 grams carbs; 207 calories; 15 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 21 grams fat; 2 grams fiber; 252 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make sure you have enough different greens to provide a salad of varied texture and color. Wash and dry greens thoroughly in a salad spinner. Tear the leaves with your hands; if the leaves are small, use them whole.
- Step 2
In a large salad bowl, place mustard, vinegar, garlic, salt and pepper. Blend well.
- Step 3
Add the oil in a steady stream, whisking with a wire whisk until well blended. Since vinegar varies greatly in strength, taste to see if the vinaigrette has enough punch. Add more vinegar if necessary.
- Step 4
Add the greens, toss well with the vinaigrette and serve with the tuna.
Private Notes
Comments
Add maple syrup to soften the acid
2 TB dijon is too much. I reduced to 1 TB. Also added a couple of TB of extra oil and about 2 TB of water to make finished dressing more soluble. Excellent.
Pierre used to shake his in a jar and at times used a garlic press.
2 TB dijon is too much. I reduced to 1 TB. Also added a couple of TB of extra oil and about 2 TB of water to make finished dressing more soluble. Excellent.
Add maple syrup to soften the acid