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.
