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 

Andrew Zimmern
January 2018

Gallery

Christopher Testani

Recipe Summary

total:
10 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Make Ahead

The vinaigrette can be chilled for up to 1 week.