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 

Skate with Capers and Bread
Photo: Christopher Testani
Total Time:
10 mins


  • 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

  • Kosher salt

  • Pepper

  • 5 ounces mixed bitter baby greens, such as frisée, watercress, and arugula (about 5 cups)


  1. 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.

Make Ahead

The vinaigrette can be chilled for up to 1 week.

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