Salad of the Week: Fresh Greens with Classic French Bistro Dressing Recipe

Salad of the Week: Fresh Greens with Classic French Bistro Dressing Recipe
Staff Writer

Photo Modified: Flickr/Naotake Murayama

Tangy, light and refreshing, this vinaigrette is served over simple greens at most cafés in Paris. You can adjust the amount of mustard and vinegar to your liking, but this is the ratio that I enjoy the most. Also, feel free to add freshly chopped herbs like chives or parsley to the dressing if available to you.

While this recipe only has tomatoes and lettuce in the salad, the dressing works wonderfully with avocado, hearts of palm or chickpeas.

Ingredients

  • 1 tablespoon Dijon mustard, preferably Maille
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Salt and freshly ground black pepper, to taste
  • 1 small head of lettuce, preferably green or red leaf, washed and roughly torn
  • A handful of cherry tomatoes, sliced in half

Directions

In a small bowl, whisk the mustard, oil, and vinegar together. Season with salt and pepper to taste, adding any fresh herbs here if desired. Place the lettuce and tomatoes in a serving bowl and toss with the dressing, being careful not to bruise the lettuce.

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.