Mesclun SaladMikkel Vang
Whether assertive farmers-market mesclun or a delicate supermarket mix, these greens require little more than a light lemony vinaigrette — and one that can be made quickly embraces the simplicity of the leaves.
Recipe information
Total Time
15 minutes
Yield
Makes 4 servings
Ingredients
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
2 tablespoons olive oil
5 ounces mesclun (8 cups)
Preparation
Step 1
Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.
Step 2
Add greens to dressing and toss to coat. Serve immediately.
