Green salad with cornichon vinaigrette
Enjoy a flavorful union of fresh greens tossed with a tangy cornichon vinaigrette in this tantalizing salad that will delight your taste buds.
Ingredients:
- 2 tablespoons finely chopped shallot (from 1 shallot)
- 2 tablespoons white wine vinegar
- 1 tablespoon cornichon pickling liquid
- 2 teaspoons Dijon mustard
- ¾ teaspoon kosher salt
- ½ cup olive oil
- 2 5 oz. pkg. mixed baby greens (about 10 cups)
- ½ cup chopped cornichons (from 6 to 7 cornichons)
- freshly ground black pepper, for serving
Instructions:
- Combine shallot, vinegar, pickling liquid, mustard, and salt in a medium bowl. Slowly drizzle in oil while whisking continuously until the mixture is smooth. (The vinaigrette can be stored in the refrigerator for up to 2 days. Allow it to come to room temperature for 30 minutes and whisk again before using in the recipe.)
- In a large bowl, place the greens. Pour the vinaigrette over the greens and toss them lightly to ensure they are coated. Add chopped cornichons and pepper, gently toss again. Transfer the salad to a serving platter and serve immediately.
Summary:
- Calories: 1046 kcal
- Fat: 109 g
- Protein: 6 g
- Carbs: 17 g
- Potassium: 816 mg
- Magnesium: 61 mg