Recipes / Salad
Big green salad with mustard vinaigrette
Draft recipe — not yet cooked in this kitchen
Soft lettuce, cucumber and a fistful of herbs in a sharp, thick mustard dressing. Good beside anything rich.
A good green salad is mostly about two things: dry leaves and a dressing with enough mustard to hold together. Wet lettuce waters the dressing down and it slides off.
Soaking the shallot in the vinegar for a few minutes takes away its raw bite. Dress the salad at the table, not before.
Big green salad with mustard vinaigrette
- Serves
- 4
- Prep
- 20 min
- Cook
- None
- Total
- 20 min
Ingredients
Makes as a side
For the vinaigrette
- 1 small shallot, finely chopped
- 30 ml (2 tbsp) red wine vinegar
- ½ tsp fine salt
- 15 g (1 tbsp) Dijon mustard
- 1 tsp honey
- 90 ml (6 tbsp) extra-virgin olive oil
For the salad
- 2 heads soft lettuce, such as butter lettuce, about 400 g (14 oz)
- 1 cucumber, thinly sliced
- 15 g (½ cup) soft herb leaves: parsley, chives or dill
- 1 ripe avocado, sliced
- 30 g (¼ cup) toasted sunflower seeds
Method
Put the shallot, vinegar and salt in a jar and leave for 5 minutes.
Add the mustard, honey and oil to the jar, close the lid and shake hard until the dressing is thick and creamy.
Wash the lettuce and dry it well in a salad spinner. Tear the leaves into large bite-size pieces.
Put the lettuce, cucumber and herbs in your biggest bowl.
Just before serving, pour over most of the dressing and toss with your hands until every leaf is coated. Taste, and add more dressing if it needs it.
Lay the avocado on top, scatter over the seeds and serve straight away.