15 minutes
A fresh and vibrant salad featuring a variety of greens and a flavorful dressing, perfect for any occasion.
Butter Lettuce (Boston Or Bibb), washed and trimmed
0 heads
Romaine Heart, washed and trimmed
each
Belgian Endive, washed and trimmed
0 large
Watercress, washed and trimmed
bunch
Frisee, washed and trimmed
0 small head
Shallots, minced
0 large
Aged Sherry Vinegar
tablespoons
Aged Sherry Vinegar
teaspoons
tablespoons
teaspoons
Whole Grain Mustard
teaspoons
Honey, optional
teaspoons
Thyme, washed and stripped
sprigs
Garlic, finely grated
0 large clove
to taste
to taste
1. Wash the Greens
First, wash the greens to ensure they are clean and crisp. Fill a sink or large basin with tepid water. Remove any wilted or damaged leaves from the butter lettuce, romaine, endive, watercress, and frisée. Trim the roots and release the leaves into the water. Swirl them gently to dislodge any dirt, then drain and spin them dry in a salad spinner. Lay the greens out on clean dish towels to dry completely. This step is crucial for achieving vibrant, firm leaves that will make your salad look and taste fresh.
2. Trim and Prepare the Greens
Next, trim and prepare the greens. Discard the roots and any dark outer leaves. Halve any large leaves for a more uniform bite. Swirl the leaves again in the salad spinner to ensure they are completely dry. This ensures that the dressing will cling to the greens properly, creating an evenly coated, flavorful salad.
3. Prepare the Shallot and Dressing
Now, prepare the shallot and dressing. Place the minced shallot in a fine-mesh strainer and rinse it under cold water to mellow its sharpness. In a medium bowl, combine 2 tablespoons plus 1 teaspoon of aged sherry vinegar with 1 tablespoon of warm water. Let it sit for a minute, then whisk in the extra-virgin olive oil, Dijon mustard, whole-grain mustard, and honey if using. Add the thyme leaves and finely grated garlic, and season with salt and freshly ground black pepper. Whisk until the dressing is well-emulsified and smooth, tasting to adjust seasoning as needed.
4. Assemble the Salad
To assemble the salad, pile the prepared greens into a large serving bowl. Sprinkle them lightly with salt and freshly ground black pepper. Drizzle the dressing evenly over the greens, tossing gently to ensure each leaf is coated. Your salad should look lush and layered, with all the leaves glistening from the dressing.
Use a base of mixed greens with olives, cherry tomatoes, and cucumbers, feta cheese, and a Greek vinaigrette with oregano and lemon juice.
Incorporate roasted squash or sweet potatoes, kale, dried cranberries or figs, walnuts, and dress with a maple-mustard vinaigrette.
Add grilled chicken, shrimp, or tofu, and consider chickpeas or black beans as a crunchy protein alternative.
Mix cabbage and romaine, add mandarin oranges, radishes, edamame, and use a dressing with sesame oil, rice vinegar, soy sauce, and ginger.
Include black beans, corn, tomatoes, avocado, a cilantro-lime dressing, and garnish with tortilla chips or strips. Swap cheese for cotija or queso fresco.
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