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Simple Mixed Greens Salad with Vinaigrette

A delicate shallot-Dijon vinaigrette is seasoned before it meets dry, whole leaves, making a crisp, balanced side salad.
Whole mixed greens glisten lightly with shallot-Dijon vinaigrette in a shallow bowl.

This simple salad depends on careful handling more than extra ingredients. Dry, tender leaves and a well-seasoned vinaigrette make a light coating that keeps the greens fresh and distinct.

Start with dry, whole leaves

Mixed greens can carry a surprising amount of water after washing. Spin or pat them dry and leave the leaves whole, so the vinaigrette clings rather than becoming diluted and the greens keep their tender texture.

Build a balanced dressing

Fine shallot brings a gentle savory bite, while Dijon helps the vinegar and olive oil come together. Whisk the oil in gradually, then taste and season the dressing before tossing so its acidity is already balanced.

Shallot-Dijon vinaigrette is whisked beside a bowl of dry mixed greens.
The dressing is whisked smooth and tasted before it is added to the greens.

Use room to toss

A large bowl gives the leaves space to move as you lift and turn them. Starting with only part of the vinaigrette makes it easier to stop once every leaf has a light sheen.

Toss at the last moment

Keep the vinaigrette separate until the salad is ready to go to the table. A quick, gentle toss just before serving preserves the greens' shape and keeps them from wilting.

Intact tender leaves carry a light sheen of vinaigrette and fine shallot.
A close view shows lightly coated leaves with no dressing pooled below.

Adjust before dressing

If the vinaigrette tastes too sharp on its own, adjust the salt before it touches the greens. If the finished bowl looks wet or heavy, pause before adding more dressing; dry leaves and a light hand are the keys to a delicate salad.

Simple Mixed Greens Salad with Vinaigrette

4 side servings
15 minutes total

Ingredients

  • •  6 oz tender mixed greens, dry and whole
  • •  1 small shallot, very finely minced
  • •  1 tsp Dijon mustard
  • •  1 1/2 tbsp white wine vinegar
  • •  3 tbsp extra-virgin olive oil
  • •  1/4 tsp kosher salt, plus more to taste
  • •  1/8 tsp freshly ground black pepper

Method

  1. Dry the greens

    Wash the mixed greens only if needed, then spin or pat them completely dry and keep the leaves whole; surface water would dilute the vinaigrette and make it slide off.

    Look for: Leaves feel dry to the touch and remain intact rather than torn.

  2. Mince the shallot

    Mince the shallot as finely as possible so the small pieces disperse through the dressing instead of dominating individual bites.

    Look for: The shallot pieces are fine and uniform, with no large, sharp chunks.

  3. Whisk the vinaigrette

    In a small bowl, whisk the shallot with the Dijon mustard and white wine vinegar, then stream in the olive oil while whisking until the dressing looks lightly emulsified.

    Look for: The dressing looks glossy and briefly holds together rather than separating at once.

  4. Season and taste

    Whisk in the kosher salt and black pepper, taste the vinaigrette, and adjust with a little more salt if its acidity tastes sharp; it should be lively but balanced before it reaches the greens.

    Look for: The dressing tastes balanced, with clear acidity and enough seasoning to stand up to the leaves.

  5. Prepare a roomy bowl

    Place the dry, whole mixed greens in a large serving bowl with enough room to lift and turn the leaves gently; keep the dressing separate until just before serving.

    Look for: The leaves sit loosely in the bowl instead of being compressed.

  6. Dress and serve

    Drizzle about half of the vinaigrette over the greens and gently lift and turn them with clean hands or salad servers; add only enough more to coat each leaf lightly, then serve at once without pressing or bruising the leaves.

    Look for: Leaves glisten lightly without pooling dressing at the bottom of the bowl.