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 12g 18%
  • Carbs 8g 3%
  • Saturated 2g 8%
  • Fiber 3g 12%
  • Trans 0g
  • Sugars 4g
  • Monounsaturated 8g
  • Polyunsaturated 1g
  • Protein 2g 4%
  • Sodium 247mg 10%
  • Calcium 59mg 6%
  • Magnesium 21mg 5%
  • Potassium 456mg 13%
  • Iron 1mg 7%
  • Zinc 0mg 2%
  • Phosphorus 58mg 8%
  • Vitamin A 128µg 14%
  • Vitamin C 11mg 19%
  • Thiamin (B1) 0mg 3%
  • Riboflavin (B2) 0mg 4%
  • Niacin (B3) 1mg 4%
  • Vitamin B6 0mg 4%
  • Folic Acid (B9) 61µg 15%
  • Vitamin E 2mg 11%
  • Vitamin K 112µg 140%
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