Name: Spicy Salad with Mustard and Balsamic Vinaigrette
Total time: 10 min
Yield: Serves 4 as a first course
Ingredients: 3 tablespoons extra-virgin olive oil; 2 tablespoons balsamic vinegar; 1 1/2 teaspoons Dijon mustard; 1/2 teaspoon finely minced shallot; 1/8 teaspoon salt; pinch ground black pepper; 2 quarts washed and dried spicy greens

Why This Recipe Works

Some salads act as humble introductions to the main course, while other salads demand attention and pack a flavor punch all their own. We had a craving for a bold salad, one using spicy and bitter greens dressed in a pungent, mustardy vinaigrette.

We started by focusing on the greens, and chose peppery greens like arugula and watercress. We envisioned this salad as standing up to rich main dishes, like fettuccine Alfredo or a hearty meat stew, so we used both balsamic vinegar and Dijon mustard as the acidic components. Minced shallot provided another strong flavor and added a bit of texture to our vinaigrette. We mixed the greens and vinaigrette together a little at a time to ensure that all the greens were well covered. Boldly flavored, this spicy salad with mustard and balsamic vinaigrette will wake up any dulled palate.

Before You Begin

Spicy greens include arugula, watercress, mizuna, and baby mustard greens. They easily stand up to strong flavors, like mustard, shallots, and balsamic vinegar. This recipe can be doubled to serve more people.

Instructions

Combine all the dressing ingredients in a jar, seal the lid, and shake vigorously until emulsified, about 20 seconds. Place greens in large salad bowl. Drizzle with dressing and toss until greens are evenly coated. Serve immediately.