Serves6
- Active time:10 min
- Start to finish:10 min
RECIPE ADAPTED BY RUTH COUSINEAU
October 2005
-
1
tablespoon
Champagne vinegar
-
1/2
tablespoon
finely chopped shallot
-
1/8
teaspoon
salt
-
1/8
teaspoon
black pepper
-
2
tablespoons
extra-virgin olive oil
-
3/4
lb mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach (16 cups)
-
1 1/2
oz edible flowers (optional)
-
Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers and toss until coated well.
Cooks’ notes:- Greens can be washed and dried 1 day ahead and chilled in a sealed plastic bag lined with paper towels.
- Vinaigrette can be made 6 hours ahead and chilled, covered. Bring to room temperature before using.
