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All Things Green and Herb Salad, with Champagne and Mustard Vinaigrette

Pretty well any green vegetable can be used in this salad.  With a base of greens and herbs, the toppings are up to you!  This champagne vinaigrette will quickly become your go-to dressing for salads and braised vegetables alike.  Enjoy!

Ingredients

Salad Components

  • Greens such as Frisée Lamb's lettuce, Cress, Micro greens, Endive, Boston Lettuce, Little Gems or Romaine
  • Herbs such as Flat leaf Parsley Tarragon, Mint leaves, Dill leaves, Basil leaves
  • Toppings such as Cubanelle Peppers Celery, Fennel, Scallions, Zucchini, Cucumber, Artichoke hearts, Kiwi slices, Green grapes, Green Apple

Vinaigrette

  • 2 large shallots peeled and minced finely
  • 1 tsp fresh thyme finely chopped
  • 1 small garlic clove finely grated or minced
  • 1/4 cup champagne vinegar can be substituted with white wine or sherry vinegar
  • 3/4 cup extra virgin olive oil
  • 1 tsp dijon mustard
  • 1 tsp grainy mustard
  • 1 tbsp sugar
  • 1 tbsp water
  • 1/2 tsp coarse salt
  • 1/4 tsp freshly cracked black pepper

Instructions

  1. For greens that are purchased cleaned already, it is actually not advised to clean them again.

    Clean any greens that need it in water, rinse or spin, and dry in tea towels. Tear into bite size pieces (not too large please!)

  2. Clean and Dry whatever ingredients you are choosing to use. Chop into pleasant bite size pieces (nothing more annoying that pieces that are just too large!)
  3. Place the heavier items into a large bowl first. Layer until the lightest items are on top.

  4. Take a tea towel or several sheets of paper towel and run under cold water. Squeeze out all excess water and drape gently over the entire bowl. This can now be stored in the fridge till needed. The veggies will all be crisp and ready to go, with no wilting occurring!

  5. If made in advance, take the vinaigrette out of the fridge 30 minutes before you want to dress your salad.
  6. When ready to serve, shake or whisk up the dressing and drizzle over the salad and toss gently.

Vinaigrette

  1. Place all the ingredients in a bowl and whisk till they are well combined. Alternatively, place them all into a mason jar, seal and then shake vigorously till combined.  Adjust salt and pepper if desired

  2. Store in the fridge for up to a month.

Recipe Notes

Vinaigrette inspired by Buvette cookbook by Jody Williams