Bitter Greens Salad with Spicy Balsamic Vinaigrette
Mixed bitter greens tossed with a punchy balsamic vinaigrette spiked with hot chili peppers and Dijon mustard. Fresh parsley and shaved parmesan finish this simple, bold salad that balances sharp and creamy flavors.
Ingredients
- ¼ cup balsamic vinegar
- 1 tbsp Dijon mustard
- 1 shallot, minced
- 2 hot chili peppers, mincedred pepper flakes1 pepper=1/4 tspspice
easier to measure
- ⅓ cup extra virgin olive oil
- 5 oz mixed greens, washed, dried, cut into small piecesarugula1:1bitter
peppery bite
- fresh parsley(optional)
- parmesan cheese, shavings(optional)
- salt
- black pepper
Instructions
- 1
Combine balsamic vinegar, Dijon mustard, minced shallot, and minced hot chili peppers in a food processor or blender.
- 2
Pulse until emulsified, then add olive oil while pulsing to finish.
- 3
Place washed and dried mixed greens in a salad bowl.
- 4
Season with salt and pepper.
- 5
Drizzle with vinaigrette and toss to coat.
- 6
Sprinkle with fresh parsley and parmesan cheese shavings.
Tips
Make vinaigrette up to a week ahead and store in a sealed container in the refrigerator.
For less heat, use fewer chili peppers or remove seeds before mincing.
Dry greens thoroughly after washing to prevent diluting the dressing.
Good to Know
Vinaigrette keeps up to a week in a sealed container in the refrigerator. Dress salad just before serving.
Make vinaigrette up to a week in advance. Wash and dry greens up to 1 day ahead; store in paper towels in a sealed container.
Serve immediately after dressing to prevent greens from wilting.
Common Mistakes
Do not over-pulse the dressing or it may break and separate.
Do not dress the greens until ready to serve or they will become soggy.