Preparation time: 10 mins
Cooking time: None
Serves: 4
for the Vinaigrette:
1 garlic clove, halved
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1/4 teaspoon soy sauce
Pinch of kosher salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
For the salad
3 cups mixed greens, such as arugula, frisee, and romaine.
Steps:
To make the vinaigrette:
Rub the inside of a large salad bowl (preferably made of wood) with each half of the garlic clove. Add the mustard to the bowl and whisk in the balsamic vinegar and soy sauce until creamy, about 10 seconds. Whilst in the salt and pepper and then drizzle in the olive oil very slowly to make a creamy emulsion.
To make the salad:
Add the salad greens on top of the dressing. Toss just before serving.
