This vinaigrette method is classic - the way the author was taught when she first moved to France.
Pour wine vinegar into salad bowl. Using fork or small whisk, beat in sea salt until almost dissolved (you may have to tilt bowl so vinegar is deep enough to stir).
Mix in mustard until completely blended. Add olive oil 1 tbsp at a time, beating well between each addition, until emulsified. Mix in garlic, and pepper to taste.
If you like a garlic punch, tear greens into small pieces, add to bowl with parsley and chives, then toss and serve immediately. Or let garlic sit in dressing for at least 30 minutes to mellow before adding greens and herbs. In either case, don't add greens until ready to serve, or they'll be soggy.
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Serving Size: 1 Serving (86g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 96 | ||
Calories from Fat: 80 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 329.6mg | 11 % | |
Potassium 252.2mg | 7 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 2.3g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 96
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