Green salad with vinaigrette
6 servings
10 minutes
Green salad with vinaigrette is the embodiment of French simplicity and elegance in cuisine. The roots of this dish trace back to the traditions of French cooking, where the freshness of ingredients and the refinement of flavors take precedence. Tender salad leaves coated in aromatic vinaigrette create a harmony of tangy-spicy notes from white wine vinegar and mustard, complemented by the depth of Provençal herbs. This light, refreshing dish is perfect as a standalone snack or an exquisite side to a main course. Its fresh, slightly tangy taste awakens the appetite and highlights the naturalness of the ingredients, making it indispensable for summer picnics and romantic dinners. The salad is served immediately after dressing to maintain its crispness and flavor richness.
1
In a small bowl, mix vinegar and mustard. While continuously whisking, gradually add olive oil. Season the vinaigrette with salt and pepper. Add finely chopped herbs and mix well again.
- Mustard powder: 0.3 teaspoon
- White wine vinegar: 2.5 tablespoons
- Olive oil: 6 tablespoons
- Herbes de Provence: 2 tablespoons
- White wine vinegar: 2.5 tablespoons
- Olive oil: 6 tablespoons
- Mixed salad leaves: 170 g
- Herbes de Provence: 2 tablespoons
2
Wash the salad leaves well and dry them thoroughly. Transfer to a large bowl, drizzle with vinaigrette, and mix well. Serve immediately.
- Mixed salad leaves: 170 g
