Equipment
Ingredients
The Greens
- 120 g butter lettuce, leaves separated and torn
- 100 g romaine lettuce, chopped into bite-sized pieces
- 80 g belgian endive, halved and sliced crosswise
- 40 g watercress, tough stems removed
Sherry-Thyme Vinaigrette
- 25 ml sherry vinegar
- 15 g dijon mustard
- 1 garlic, finely grated or pasted
- 2 g fresh thyme, leaves picked and finely chopped
- 3 g kosher salt
- 1 g black pepper, freshly ground
- 60 ml extra virgin olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 154 kcal
- Protein
- 1 g
- Carbohydrates
- 5 g
- Fat
- 15 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 344 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 207 mg
- Calcium
- 41 mg
- Iron
- 1.6 mg
- Magnesium
- 9 mg
- Phosphorus
- 21 mg
- Zinc
- 0.1 mg
- Vitamin A
- 178 mcg
- Vitamin C
- 9 mg
- Vitamin E
- 2.3 mg
- Vitamin K
- 60 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.1 mg
- Folate
- 35 mcg
- Water
- 34 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Submerge the butter lettuce, romaine, Belgian endive, and watercress in cold water to remove any dirt. Transfer to a salad spinner and spin until completely dry. Moisture is the enemy of a good vinaigrette coating.
In a small mixing bowl, combine the sherry vinegar, Dijon mustard, grated garlic, chopped fresh thyme, kosher salt, and black pepper. Whisk vigorously to dissolve the salt and integrate the mustard.
While whisking continuously, slowly stream the extra virgin olive oil into the vinegar mixture. Continue whisking until the dressing becomes cohesive, slightly thickened, and opaque.
Place the dried greens into a large mixing bowl. Drizzle half of the vinaigrette around the sides of the bowl rather than directly onto the greens. Use your clean hands or large salad servers to gently lift and fold the greens, coating them in the dressing. Add more vinaigrette sparingly as needed until the leaves are just glistening.
Divide the dressed salad among chilled plates, ensuring an even distribution of the different types of greens. Serve immediately.
Chef's Notes
- Dressing the bowl, not the greens: By drizzling vinaigrette on the sides of the large mixing bowl and tossing the greens against the sides, you ensure a perfectly even, delicate coating that prevents bruising.
- The role of sherry vinegar: Sherry vinegar undergoes complex aging processes that give it nutty, savory notes. It bridges the gap between the aggressive bite of standard white wine vinegar and the overwhelming sweetness of balsamic, making it ideal for savory herbs like thyme.
- Contrasting textures: The success of a green salad lies in variation. The butter lettuce provides softness, romaine adds crunch, watercress brings peppery heat, and endive lends a sharp bitterness that cuts through the rich olive oil.
- Temperature matters: Always chill your salad plates. A warm plate will immediately begin to wilt dressed greens, destroying the crisp texture you worked hard to achieve.
Storage
Troubleshooting
Vinaigrette is separated with a layer of oil floating on top
Cause: Oil was added too quickly or insufficient vigorous mixing
Fix: Whisk half a teaspoon of warm water or an extra dab of Dijon mustard in a clean bowl, then slowly whisk the broken dressing into it to re-emulsify
Prevention: Stream oil very slowly while whisking vigorously, or use a blender for large batches
Salad is instantly soggy and wilted
Cause: Greens were still wet when dressed, or too much dressing was applied
Fix: Cannot be fixed
Prevention: Ensure greens are bone dry before dressing and add vinaigrette incrementally
Cultural Context
The classic French green salad, known as salade verte, is historically served after the main course to cleanse the palate and aid digestion before the cheese or dessert courses. This composition elevates the simple mix by relying on the culinary principle of balancing distinct flavor profiles. The inclusion of bitter endive and peppery watercress acts as a perfect counterpoint to the sharp, savory mustard and complex sherry vinegar dressing.
