Green Salad with Mustard Vinaigrette

Crisp, dry leaves coated in a smooth, full-bodied vinaigrette. The dressing should coat every leaf without pooling at the bottom, with finely minced shallots providing a sharp bite.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 225
• Protein: 1 g
• Carbs: 2 g
• Fat: 23 g

Ingredients

• 1 piece Mixed salad greens ( leaves separated and washed )
• 1 piece Shallot ( finely minced )
• 1 tbsp Mustard ( strong )
• 2 tbsp Red wine vinegar
• 6 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the greens

   Sort the salad leaves, rinse in cold water, and spin dry thoroughly. The leaves must be bone-dry to the touch so the dressing clings instead of sliding to the bottom.

2. Vinaigrette base

   In the bottom of the salad bowl, dissolve the salt in the red wine vinegar. Add mustard and black pepper. Finely mince the shallot and stir it into this acidic base to let it macerate for two minutes.

3. Emulsifying the sauce

   Slowly pour in the sunflower oil while whisking to create a stable emulsion. The dressing should be thick enough to coat a spoon. Taste to check the balance between acidity and fat.

4. Tossing the salad

   Place the leaves on top of the dressing but only toss at the last second before serving. Gently lift and turn from the bottom: every leaf should glisten without wilting under the weight of the sauce.

Chef's tips

• Drying the leaves is the most crucial step: wet salad dilutes the dressing and loses all its crunch.
• Never toss the salad in advance; the acidity of the vinegar 'cooks' the leaves and makes them wilt.

Storage

Once dressed, the salad cannot be stored. The vinaigrette alone can be kept for 48 hours in the fridge in a sealed jar.