2000s Recipes + Menus

Mixed Green Salad with Tarragon Vinaigrette

Serves8
  • Active Time:30 min
  • Start to Finish:30 min
September 2003
  • 4 teaspoons Sherry vinegar
  • 1 tablespoon minced shallot
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons finely chopped fresh tarragon
  • 1/2 lb frisée (French curly endive), torn into bite-size pieces
  • 1 head Boston lettuce (1 lb), torn into bite-size pieces
  • 1 bunch arugula (1/2 lb), coarse stems discarded
  • 1 bunch watercress (1/2 lb), coarse stems discarded
  • Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
  • Toss greens with dressing in a large bowl and season with salt and pepper.
Cooks’ note: Greens can be washed, trimmed, and torn 1 day ahead and chilled in a sealed plastic bag lined with paper towels.

Recipe by Amy Mastrangelo

Photograph by Miki Duisterhof

Keywords
amy mastrangelo,
gourmet entertains,
salad,
vegetarian,
dressing

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