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The Perfect Green Salad with French Dressing Recipe
Feb 22, 2011 @ 11:47 AM
Posted by
Daily Value: 7%
Servings: 6
Low-Carb
Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 138Daily Value: 7%
Servings: 6
Low-Carb
Sugar-Conscious
| Fat | 12g | 18% |
| Saturated | 2g | 8% |
| Trans | 0g | 0% |
| Carbs | 9g | 3% |
| Fiber | 4g | 15% |
| Sugars | 2g | 0% |
| Protein | 2g | 4% |
| Sodium | 249mg | 10% |
| Calcium | 70mg | 7% |
| Magnesium | 26mg | 6% |
| Potassium | 534mg | 15% |
| Iron | 2mg | 9% |
| Zinc | 0mg | 2% |
| Vitamin A | 4635IU | 93% |
| Vitamin C | 13mg | 21% |
| Thiamin (B1) | 0mg | 4% |
| Riboflavin (B2) | 0mg | 4% |
| Niacin (B3) | 1mg | 4% |
| Vitamin B6 | 0mg | 5% |
| Folic Acid (B9) | 103µg | 26% |
| Vitamin E | 2mg | 9% |
| Vitamin K | 95µg | 119% |
| Fatty acids, total monounsaturated | 8g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
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Pieter Estersohn
The clean flavors of a green salad work perfectly alongside heavier dishes, or it can be served as a separate course.
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
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.
Recipe Details
Adapted from "Recipes for Parties" by Michael Leva and Nancy Parker (Rizzoli, 2010)
Servings: 6
