Green Salad with Mustard Vinaigrette
Ingredients
- 1 pcMixed salad greens (leaves separated and washed)
- 1 pcShallot (finely minced)
- 1 tbspMustard (strong)
- 2 tbspRed wine vinegar
- 6 tbspSunflower oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Once dressed, the salad cannot be stored. The vinaigrette alone can be kept for 48 hours in the fridge in a sealed jar.
