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sherry vinegar salt freshly ground black pepper mustard clove garlic extra-virgin olive oil mixed salad greens
Viewed: 25 - Published at: 7 years agoIngredients
- 2 teaspoons sherry vinegar
- 1/4 teaspoon sea salt
- Freshly ground black pepper
- 1/2 teaspoon Dijon mustard
- 1 small clove garlic, peeled, green germ removed, and minced
- 1/4 cup (60 ml) extra-virgin olive oil
- 7 ounces (210 g) mixed salad greens (8 cups, loosely packed), such as escarole, oak-leaf, and romaine, rinsed, patted dry, and torn into bite-size pieces
Method
- 1.
- Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended.
- Slowly add the olive oil, whisking constantly, until the dressing is emulsified.
- 2.
- Add the greens and toss well until they are coated with the dressing.
- Season with pepper to taste and serve the salad immediately.
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