Christopher Testani
Active Time
Total Time
10 MIN
Serves : 4

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

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.

Make Ahead

The vinaigrette can be chilled for up to 1 week.

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