A simple mustard dressing is tossed with lettuce and lots of fresh basil for this light but elegant salad.”
Ingredients
⅓ cup hazelnut, walnut, or olive oil
⅓ cup white wine vinegar
1 tablespoon Dijon-style mustard
1 teaspoon dried herbes de Provence, crushed
¼ teaspoon sea salt or regular salt
2 8 to 10-ounce packages torn mixed salad greens (about 16 cups)
2 cups lightly packed small or torn large fresh basil leaves (2 ounces)
1 medium cucumber, halved lengthwise and thinly sliced (2 cups)
6 radishes, thinly sliced ( ¾ cup)
Cracked black pepper
Purchased croutons (optional)
Directions
1In a screw-top jar, combine oil, vinegar, mustard, herbes de Provence, and salt. Cover; shake well. Set aside.
2In a very large salad bowl, toss together greens, basil, cucumber, and radishes. Add dressing; toss to coat. Sprinkle with cracked black pepper. If desired, top with croutons.
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