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Ingredients
Dijon Vinaigrette
1 tablespoon Dijon
mustard
salt and freshly ground
black pepper to taste
1 tablespoon minced
shallot
1 garlic clove, crushed
1/2 cup white wine
vinegar
1 cup olive oil
Salad
8 handfuls mixed baby
greens (see recipe description for ideas)
1 avocado, cut into
bite-size pieces
1/2 cup halved grape or
cherry tomatoes
1/2 cup bite-size pieces
cooked chicken breast
1 to 1 1/2 cups
croutons
(homemade or prepackaged)
freshly grated Parmesan
cheese
freshly ground black
pepper
Directions
Dijon Vinaigrette
In a blender or food
processor, blend the mustard, salt, pepper,
shallots, garlic and vinegar until smooth (do not
add the olive oil in this first step). Remove cap
from the top of blender cover and gradually add
olive oil through the hole until fully blended.
(Note: If the dressing tends to splash out of top
hole, simply stop blender and add some olive oil.
Cover and briefly blend. Continue this process until
all olive oil has been added and blended.)
Salad
Rinse baby greens under
cold running water and run through a salad spinner
or dry between paper towels. To a large mixing bowl,
combine all salad ingredients and briefly toss. Just
before serving, toss salad with enough Dijon
Vinaigrette to lightly coat all salad ingredients.
Top with freshly grated Parmesan cheese and freshly
ground pepper. |
