Green Salad with Nutty Vinaigrette

Name: Green Salad with Nutty Vinaigrette
Total time: 15 min
Yield: 8
Ingredients: 1 teaspoon Dijon mustard; 2 tablespoons sherry vinegar; 3 tablespoons extra-virgin olive oil; 2 tablespoons walnut oil; 1 tablespoon hazelnut oil; Salt and freshly ground pepper; 3/4 pound baby greens such as baby lolla rossa (12 cups); 1 ounce edible flowers such as tatsoi, nasturtiums or marigolds (optional)

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This simple salad has a nicely nutty dressing made with both walnut and hazelnut oils. It's garnished with pleasantly spicy yellow tatsoi blossoms, when David Kinch has them in his garden. Slideshow: More Green Salads

By David Kinch

December 2007

Gallery

Credit: © John Kernick

Recipe Summary

total:

15 mins

Yield:

Ingredients

1 teaspoon Dijon mustard
2 tablespoons sherry vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons walnut oil
1 tablespoon hazelnut oil
Salt and freshly ground pepper
3/4 pound baby greens such as baby lolla rossa (12 cups)
1 ounce edible flowers such as tatsoi, nasturtiums or marigolds (optional)

Directions

Step 1
In a salad bowl, whisk the mustard and vinegar. Gradually whisk in the olive oil, followed by the walnut and hazelnut oils. Season with salt and pepper. Add the greens and flowers, toss gently and serve

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Green Salad with Nutty Vinaigrette

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Green Salad with Nutty Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Green Salad with Nutty Vinaigrette