Simple Mixed Greens Salad with Vinaigrette

Tender mixed greens stay whole and dry, then receive just enough shallot-Dijon vinaigrette for a light, fresh coating.

15 min

4 side servings

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

Salad spinner or clean towels · Small mixing bowl · Whisk · Large serving bowl · Salad servers

Keep leaves dry

Dry greens let the vinaigrette cling instead of sliding away or collecting as water in the bowl.

Dress at the table

Toss immediately before serving so the tender leaves stay fresh, whole, and lightly coated.

01. Wash the mixed greens only if needed, then spin or pat them fully dry; intact dry leaves hold the dressing without watering it down.

02. Mince the shallot very finely so its flavor disperses evenly through the vinaigrette.

03. Whisk shallot, Dijon, and vinegar, then stream in olive oil until the dressing turns glossy.

04. Add salt and pepper, taste before dressing the greens, and adjust salt until the acidity is balanced.

05. Set the leaves in a large bowl with room to lift and turn them; keep the vinaigrette separate until serving.

06. Start with about half the dressing, lift the leaves gently, and add only enough to make them lightly glisten.