Mesclun Salad with Olive Vinaigrette Recipe

Staff Writer
Mesclun Salad with Olive Vinaigrette Recipe
Mesclun Salad
Robert Rabine

Mesclun Salad

A simple salad that gains a boost of flavor with Kalamata olives.

Click here to see 4 Spring Salad Ideas.

Deliver Ingredients


  • ½ cup cider vinegar
  • ½ small shallot, minced
  • 1/3 cup Kalamata olives, pitted and minced
  • Freshly ground pepper, to taste
  • 1 teaspoon granulated white sugar
  • ½ teaspoon Dijon mustard (not whole grain)
  • 1 ½ cups olive oil
  • 2 garlic cloves, peeled and crushed
  • 4 ounces mesclun mix or any spring mix of tender and sturdy lettuces


Add vinegar, shallot, olives, pepper, sugar, and mustard to a medium stainless steel bowl. Whisk to combine. Continue to whisk as you add the olive oil in a slow, steady stream. 

Add the garlic cloves to the dressing and refrigerate in a sealed, non-reactive container until ready to use. Wash lettuces and pat dry, but do not bruise. Place lettuces in a medium stainless steel bowl and add dressing to taste.Toss with your hands and divide among 4 chilled salad plates.

Mesclun Salad Shopping Tip

Buy lettuce that is crisp and free of blemishes.

Mesclun Salad Cooking Tip

Before dressing, keep your salad chilled in the refrigerator to stay crisp.