TV chef Andrew Zimmern was inspired to create this dish by the mention of a “spirited salad” in Fergus Henderson’s first book, Nose to Tail Eating. Here, Zimmern tosses peppery leaves with a mustard–cider vinegar dressing tamed with cream and hazelnut oil. Slideshow:More Salad Recipes
3 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons hazelnut or extra-virgin olive oil
2 tablespoons canola oil
1/4 cup heavy cream
1 1/2 tablespoons minced chives
5 ounces mixed bitter baby greens, such as frisée, watercress, and arugula (about 5 cups)
How to Make It
In a small bowl, whisk the mustard with the vinegar. In a slow, steady stream, whisk in both oils until emulsified. Whisk in the cream and chives, and season with salt and pepper. In a medium bowl, toss the greens with enough dressing to coat. Serve immediately.
The vinaigrette can be chilled for up to 1 week.
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