This very easy salad is a staple on Nadine Levy Redzepi’s table because it’s fresh, tasty and completely versatile.
Slideshow:More Green Salad Recipes
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 1/2 teaspoons balsamic vinegar
1/4 cup extra-virgin olive oil
1 head of red leaf lettuce, leaves separated and torn if large
1 large head of romaine lettuce, leaves separated and torn
How to Make It
In the bottom of a large bowl, whisk the mustards and vinegar. While whisking constantly, slowly drizzle in the oil until incorporated. Gently toss the lettuces in the dressing. Season with salt and pepper and serve immediately.
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