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Mesclun Salad with Olive Vinaigrette Recipe


Mesclun Salad

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

Click here to see 4 Spring Salad Ideas.


  • 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.