Recipe: Emeril's Simple Mixed Green Salad With Red Wine Vinaigrette
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Dec. 17, 2008 — -- With everyone's increasingly busy schedule, whipping up a fast yet delicious meal is atop many people's list — especially during a weeknight when time is most precious.
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Emeril's Simple Mixed Green Salad With Red Wine Vinaigrette
½ cup red wine vinegar
1½ teaspoons Dijon mustard
2 tablespoons minced shallots
2 tablespoons minced mixed herbs
1 teaspoon salt, plus more for seasoning salad
½ teaspoon freshly ground black pepper, plus more for seasoning salad
1½ cups olive oil
6 cups assorted mixed greens, such as mesclun, baby arugula, baby spinach and/or baby watercress
Combine the red wine vinegar, Dijon mustard, shallots, herbs, salt and pepper in a mixing bowl and whisk to combine. Allow to sit for 5 minutes.
While whisking, add the oil in a thin, steady stream until combined. Taste and adjust seasoning if necessary.
Place the greens in a salad bowl and drizzle with dressing to taste. Toss gently but thoroughly to combine. Season to taste with salt and pepper and serve immediately.
Yield: About 2 cups dressing; salad for 4 to 6 servings
Note: Any unused dressing may be stored in a nonreactive, airtight container in the refrigerator for up to 4 days.
Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.