A simple green salad, this one is made special by the unusually good vinaigrette. The dressing can be made up to three days ahead and stored, tightly covered, in the refrigerator.

　　

Ingredients

serves 4

　　

For the Vinaigrette

1/3 cup minced shallots

　　2 tablespoons fresh lemon juice

　　2 tablespoons red wine vinegar

　　1 teaspoon freshly grated lemon zest

　　1 1/2 teaspoons Dijon mustard

　　1/2 cup olive oil

　　2 tablespoons chopped fresh parsley

　　Kosher salt and freshly ground black pepper to taste

　　

For the Salad

6 cups greens of your choice, washed, dried, and crisped

　　

Step 1

Make the shallot vinaigrette: Combine the shallots, lemon juice, vinegar, lemon zest, mustard, olive oil, parsley, salt, and pepper in a jar with a lid and shake vigorously.

　　

Step 2

Make the salad: Arrange the greens in a large bowl and toss with the vinaigrette. Serve immediately.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.