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Mesclun Salad

4.7

(4)

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Mesclun SaladMikkel Vang

Whether assertive farmers-market mesclun or a delicate supermarket mix, these greens require little more than a light lemony vinaigrette — and one that can be made quickly embraces the simplicity of the leaves.

Recipe information

  • Total Time

    15 minutes

  • Yield

    Makes 4 servings

Ingredients

1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
2 tablespoons olive oil
5 ounces mesclun (8 cups)

Preparation

  1. Step 1

    Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.

    Step 2

    Add greens to dressing and toss to coat. Serve immediately.

TagsSaladLeafy GreensVegetableSideDinnerGluten FreeDairy FreeVeganVegetarianEasyQuick5 Ingredients or Fewer30 Minutes or LessNo-CookGourmet
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