Bitter Greens with Mustard Vinaigrette

david tanis escarole fall mustard radicchio salad shallot side vinaigrette vegetarian

David Tanis

8 Servings

Source

Ingredients

2 tablespoon Tbsp. finely minced shallot

1 tablespoon Tbsp. plus 2 tsp. Dijon mustard

1 tablespoon Tbsp. red wine vinegar

½ teaspoon tsp. grated garlic

⅓ cup cup plus 1 Tbsp. extra-virgin olive oil

Kosher salt and freshly ground black pepper

12 cups cups lightly packed bitter greens (such as chicory, escarole, radicchio, frisée, and dandelion), torn into large pieces

Method

Whisk first 4 ingredients in a large bowl. Add oil in a slow steady stream, whisking constantly; whisk until well emulsified and blended. Season vinaigrette to taste with salt and pepper.

DO AHEAD: Dressing can be made 8 hours ahead. Cover and chill. Return to room temperature before using.