Green Salad With Spicy Vinaigrette

Chef Jerri Myers at the Viking Cooking School shares one of her favorite salad recipes. Hot mustard, red pepper flakes and fresh garlic give the dressing a little kick!


To Crisp Salad Greens: Soak the salad greens briefly in a large basin of water. Lift the greens out of the water, shake off the excess water and dry in a salad spinner (do this in batches, if necessary). To crisp, wrap in linen or paper towels, place in a plastic zip-top bag and store in the vegetable bin of your refrigerator. If the greens are to be torn or cut into smaller pieces, it is best done just before the salad is dressed and served. Greens will stay crisp this way for up to two days.

To Toast Nuts: To intensify the flavor of nuts, toast them before adding them to your dish. They may be toasted in the oven or on the stovetop. To toast in the oven, spread the nuts in a single layer on a baking sheet. Place in a 350 degree F oven and toast, shaking the pan occasionally, until they are light golden brown. To toast on the stovetop, place the nuts in a dry saute pan large enough to accommodate them in a single layer. Place over medium heat and cook, stirring frequently, until they begin to color. Remove from the heat, then immediately remove from the hot pan to stop the browning process.

In a medium mixing bowl, whisk together the mustard, garlic, red pepper flakes and vinegar.

While whisking constantly and vigorously, drizzle in the oil; continue whisking until the oil is fully incorporated and the dressing is slightly thickened and emulsified. Season to taste with salt and pepper.

Place the lettuce in a salad bowl, and toss with just enough dressing to lightly coat the leaves. Divide the salad evenly among chilled salad plates; garnish each with toasted pine nuts and serve immediately.


Time to prepare: 20 minutes.

This recipe is vegetarian.

Serves 6 - 8.


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