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Winter greens salad with mustard seed vinaigrette

Winter greens salad with mustard seed vinaigrette
Glenn Koenig / Los Angeles Times

Being a chef who grew up in Santa Fe, N.M., but cooks in Los Angeles, I have sometimes found it difficult to find ingredients I ate as a boy and still like to cook. I used to import all my ... Read more

Total time: 15 minutes | Serves 6
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons plus 2 teaspoons Pommery mustard
  • 1/2 cup olive oil
  • 4 teaspoons finely chopped tarragon
  • 12 cups mixed lettuces of your choice, rinsed, dried and torn into bite-sized pieces (Swiss chard, young arugula, bok choy, red oak, leafy cabbage, pea sprouts, nasturtium leaves, cilantro, watercress and mustard greens)

Step 1In a medium bowl, stir together the vinegar, salt and pepper until the salt dissolves, then stir in the mustard. Pouring the oil in a slow stream, whisk it into the mustard-vinegar mixture until well incorporated, then stir in the tarragon. This makes about two-thirds cup vinaigrette, more than is needed for the remainder of the recipe; the dressing will keep, covered and refrigerated, up to 5 days.

Step 2Combine the lettuce leaves in a large bowl, adding the dressing, a little at a time, until the leaves are very lightly coated. Divide the lettuces among 6 plates. Serve immediately.

Note: Before I started growing my own lettuces and herbs rooftop, I would shop every Sunday morning at the Ivar Hollywood farmers market. Nothing can be better than the early morning purchases of just picked, organic, flavorful vegetables and greens. You can also purchase live lettuce plants to grow in your own garden or on your windowsill. I serve about 2 cups of lettuces per person, and for these slightly bitter greens I prefer a pungent dressing.


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