The Perfect Green Salad with French Dressing

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.

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