This bread’s crisp, delicate exterior and chewy, sensitive interior are the ideal complement to one another. Just a plus, the no-knead component.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
Ingredients
- ¼ cup white wine vinegar
- ½ teaspoon Dijon mustard
- ½ cup extra-virgin olive oil
- 1 small clove garlic, minced
- salt and freshly ground black pepper to taste
- 7 cups mixed salad greens
- 1 tablespoon minced fresh parsley
- 1 teaspoon minced fresh chives
- 1 teaspoon minced fresh tarragon
Instructions
- Whisk together white wine vinegar and mustard in a small bowl. Slowly drizzle in olive oil while whisking. Mix in garlic, salt, and pepper. Chill vinaigrette in the refrigerator until ready to toss with the salad greens.
- Wash and thoroughly dry mixed salad greens. Place in a large, chilled salad bowl.
- Stir dressing, and drizzle some of it on the greens and toss. Add enough dressing to coat the leaves, but not puddle in the bottom of the bowl.
- Sprinkle fresh parsley, chives, and tarragon over the salad and serve immediately.
- You can use any combination of fresh herbs as desired.
Reviews
I added 2 tablespoons of fresh lemon juice and a handful of arugula and this was the most delicious basic green salad that was just simply yummy!