Green salad with lemon vinaigrette
4 servings
15 minutes
Green salad with lemon vinaigrette embodies the simplicity and elegance of French cuisine. Its roots trace back to the traditions of light and refined dishes, where the freshness of ingredients plays a key role. Crispy lettuce leaves coated in a fragrant dressing of lemon juice, Dijon mustard, and olive oil create a harmonious balance of tanginess and softness. This salad refreshes and invigorates, perfectly complementing main courses or serving as a standalone light snack. The versatility of the recipe allows for variations in greens and spices, making it a wonderful addition to dinner on a warm summer evening or a sunlit breakfast.
1
In a large bowl, mix lemon juice, mustard, sugar, and 0.5 teaspoons of salt. Stir until the sugar and salt dissolve. Then, while whisking, add the oil until it starts to emulsify.
- Lemon juice: 1 tablespoon
- Sugar: 0.3 teaspoon
- Dijon mustard: 0.5 teaspoon
- Salt: to taste
- Olive oil: 2 tablespoons
2
Add the salad leaves and mix well. Serve immediately.
- Mixed salad leaves: 140 g
