The Perfect Green Salad with French Dressing

Green salad
Pieter Estersohn

Ingredients

For the dressing:

  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard, preferably Grey Poupon
  • 1 teaspoon superfine sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon coarsely ground black pepper

For the salad:

  • 2 heads Boston lettuce
  • 3 bunches lamb’s lettuce or mâche
  • 2 fennel bulbs, cored and thinly sliced

The clean flavors of a green salad work perfectly alongside heavier dishes, or it can be served as a separate course.

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Directions

For the dressing:

Place all the ingredients in a thoroughly clean glass jar. Screw on the lid and shake to combine. Refrigerate until ready to use.

For the salad:

Separate the lettuce leaves, discarding the outer leaves and the stalks. Wash the leaves thoroughly and gently dry in a salad spinner. Place in a large bowl with the fennel. Just before serving, toss the salad with the dressing.

Nutrition

Calories per serving:

136 calories

Dietary restrictions:

Low Carb Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

7%

Servings:

6
  • Fat 69g 107%
  • Carbs 47g 16%
  • Saturated 10g 49%
  • Fiber 19g 74%
  • Trans 0g
  • Sugars 26g
  • Protein 11g 21%
  • Sodium 1,483mg 62%
  • Calcium 356mg 36%
  • Magnesium 127mg 32%
  • Potassium 2,739mg 78%
  • Iron 8mg 45%
  • Zinc 2mg 11%
  • Phosphorus 351mg 50%
  • Vitamin A 15,316IU 306%
  • Vitamin C 68mg 114%
  • Thiamin (B1) 0mg 16%
  • Riboflavin (B2) 0mg 21%
  • Niacin (B3) 4mg 21%
  • Vitamin B6 0mg 25%
  • Folic Acid (B9) 365µg 91%
  • Vitamin E 13mg 65%
  • Vitamin K 670µg 837%
  • Fatty acids, total monounsaturated 50g
  • Fatty acids, total polyunsaturated 8g
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