Chef, Samin Nosrat, featured this salad dressing recipe in a New York Times Magazine food piece titled “Best Green Salad in the World.” That kind of high praise made me want to re-create this salad and see what all the hype is about. OK. I’m officially on the band wagon!! A variety of towering mild greens and tender herbs including Butter, Bib, mint, basil, parsley, and/or cilantro are all massaged with a perfect vinaigrette. “The Best In The World” indeed.
Via Carota’s Vinaigrette
Serves 4
1 large shallot (minced)
2 T. plus 1 t. aged sherry vinegar
1 T. warm water
1 C. extra-virgin olive oil
1 1/2 t. Dijon mustard
1 1/2 t. whole-grain mustard
2 t. honey (or to your taste)
2 sprigs thyme leaves
l large clove garlic (finely grated)
Salt and freshly-ground black pepper to taste
Vinaigrette
Mince a large shallot and rinse it briefly in cold water (in a strainer). Let the minced shallot sit in the strainer for a few minutes to drain.
Put minced shallot into a bowl with vinegar and warm water. Let this combination sit for a few minutes and then whisk it together with the oil, mustards, honey, thyme, garlic and some salt and pepper. Taste and adjust seasonings.
Salad
8 oz. mixed tender greens, with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).
1 cup torn tender herbs, like mint, dill, basil, tarragon, parsley, cilantro are optional but highly recommended.
Drizzle 3 Tbsp. vinaigrette into a large bowl, coating sides and bottom of bowl. Add greens and herbs (if using). Using your hands, fold greens, working from the bottom, out and up the sides of the bowl, until evenly coated in vinaigrette. Season with salt until greens taste vibrant (you may need to season and toss a few times). Mound salad, higher than wide, on plates or in shallow bowls.
Leftover dressing will save 5 days in the fridge.
