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Cleaned mesclun mix, a mix of baby lettuces, has become so readily available that it makes serving a green salad really easy. Of course a mixed green salad of lettuces, peppery arugula, bitter endive, and real radicchio may be a little more troubel but it also has lots of flavor. Serve this with some cheese after the main course if you want to do it as the French would! (if you're worried about eating raw egg, just eliminate it).
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Category
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Side
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Chef
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Ina Garten
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Contributor
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Jeremiah
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Last Update
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1/19/2011 7:01:15 PM
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Prep Time
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15
min
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Cook Time
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15
min
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Serves
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8
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Ingredients
arrow_right Salad greens or Mesclun mix, 1 bag
arrow_right White wine vinegar, 3 Tbls
arrow_right Dijon mustard, 1/2 tsp
arrow_right Garlic, 1 clove
arrow_right Egg, 1 extra-large
arrow_right Salt, 1 tsp
arrow_right Black pepper, 1/2 tsp
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Cooking Instructions
PREPARATION
Get egg to room temperature
Mince garlic
COOKING
Ina small bowl, whisk together the vinegar, mustard, garlic, egg yolk, sal, and pepper.
While whisking, slowly add the olive oil until the vinaigrett is emulsified.
Toss the greens with enough dressing to moisten and server immediately
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