Our homage to the towering greens at NYC’s Via Carota, this salad is at its most dramatic—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula). The tender herbs (like mint, dill, basil, tarragon, parsley, cilantro) are optional but highly recommended.
Recipe information
Yield
4 servings
Ingredients
New-Standard Vinaigrette
1½
¾
1
1
Salad
8
1
Preparation
New-Standard Vinaigrette
Step 1
Combine oil, vinegars, mustard, and honey in a large resealable jar or airtight container; cover and shake vigorously until emulsified, about 30 seconds. Season with salt.
Step 2
Do Ahead: Vinaigrette can be made 1 month ahead. Cover and chill. Shake to re-emulsify.
Salad
Step 3
Drizzle 3 Tbsp. vinaigrette into a large bowl, coating sides and bottom of bowl. Add greens and herbs (if using). Using your hands, fold greens, working from the bottom, out and up the sides of the bowl, until evenly coated in vinaigrette. Season with salt until greens taste vibrant (you may need to season and toss a few times). Mound salad, higher than wide, on plates or in shallow bowls.
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Reviews (4)
Back to TopExcellent go-to for salad dressing! I always have these ingredients on hand and mix with whatever greens I have that week. Delicious and easy!
Anonymous
Virginia
1/15/2020