Everyday Greens Salad

Name: Everyday Greens Salad
Yield: 4 servings
Ingredients: 1 1 1/2 cups extra-virgin olive oil; 1 3/4 cup any combination red wine vinegar, white wine vinegar, and/or apple cider vinegar; 1 1 Tbsp. Dijon mustard; 1 1 Tbsp. honey; 1 Kosher salt; 1 8 oz. mixed tender greens; 1 1 cup torn tender herbs (optional); 1 Kosher salt

From the kitchen of Carly

A vinaigrette that actually emulsifies, made in a jar and good for a month. Toss tender greens and herbs until every leaf glistens. The mustard and honey balance the acid; the technique ensures nothing wilts or drowns. Simple, vibrant, essential.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 cups extra-virgin olive oil
13/4 cup any combination red wine vinegar, white wine vinegar, and/or apple cider vinegar
11 Tbsp. Dijon mustard
11 Tbsp. honey
1Kosher salt
18 oz. mixed tender greens
11 cup torn tender herbs (optional)
1Kosher salt

Instructions

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.
Do Ahead: Vinaigrette can be made 1 month ahead. Cover and chill. Shake to re-emulsify.
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.