Green Salad with Oil and Vinegar Dressing (Salade Verte à la Vinaigrette)
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- freshly ground black pepper
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon sea salt
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 teaspoons sherry vinegar
- Carbohydrate 2 g(1%)
- Fat 14 g(21%)
- Fiber 1 g(5%)
- Protein 1 g(1%)
- Saturated Fat 2 g(10%)
- Sodium 129 mg(5%)
- Calories 132
Preparation 1. Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. 2. Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately. All Rights Reserved Excerpted from French Farmhouse Cookbook, copyright © 1996 by Susan Herrmann Loomis Used by permission of Workman Publishing, New York. All rights reserved.
Preparation 1. Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. 2. Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately. All Rights Reserved Excerpted from French Farmhouse Cookbook, copyright © 1996 by Susan Herrmann Loomis Used by permission of Workman Publishing, New York. All rights reserved.
