Dijon Vinaigrette with Frisée, Artichoke & Pepper Salad
Dijon Vinaigrette is a classic born in France, and is delicious drizzled over just about any food: pasta or potatoes, delicate fish or chicken, warm cooked veggies and, of course, green salad.
- 1 head frisée lettuce, washed and dried (about 4 cups)
- 1 can artichoke hearts, rinsed and drained
- 2 medium Yukon Gold potato, boiled and cooled, cut in chunks
- 1/2 small yellow bell pepper, sliced
- 1 large ripe tomato, sliced
- 1 cup sprouted lentils or other sprouts
- 1 clove garlic
- 2 small shallot, peeled
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 pinch pepper
- 1 tablespoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1/4 cup extra virgin olive oil or walnut oil
Tear the frisée in bite-sized pieces and put in a large serving bowl. Top with artichoke hearts, potato chunks, pepper, tomatoes and sprouts. Drizzle with dressing to taste, start with about 4 tablespoons and toss to coat. Serve immediately. Store remaining dressing in a jar in the refrigerator for up to two weeks.
Use a food processor or blender to make the dressing for a good emulsion, or do it by hand (see Tips & Notes below). With the processor running, drop the garlic and shallots down the feed tube one at a time to mince. Add the salt, sugar, and pepper, process and scrape down. Add mustard and vinegar, and with the machine running drizzle in the oil gradually. If you're making the dressing by hand, mince the garlic and shallots finely, then whisk with the salt, sugar and pepper. Drizzle in the oil while whisking.
Tips & Notes
Using a processor or blender creates a sturdier emulsion that will not separate for several hours, but using a whisk and giving the vinaigrette a quick stir before pouring works, too.
Calories: 205, Fat: 9 g, Cholesterol: 0 mg, Sodium: 244 mg, Carbohydrate: 29 g, Dietary Fiber: 4 g, Protein: 4 g