Bitter Greens Salad with Dijon Vinaigrette
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
January 2018
Gallery
Christopher Testani
Recipe Summary
Ingredients
Directions
Make Ahead
The vinaigrette can be chilled for up to 1 week.