Simple Green Salad with Shallot Vinaigrette
This is one of those easy salads that you’ll find yourself making again and again. It’s light, crisp, and refreshing with just the right balance of tangy Dijon, red wine vinegar, and a shallot for flavour. Because it’s so simple, it pairs beautifully with richer main dishes without stealing the spotlight. And the best part? Tossing in homemade croutons from a baguette adds the perfect crunch and makes it feel a little extra special.
Ingredients
For the Salad
- 6 cups mixed tender greens mesclun, butter lettuce, oak leaf, frisée, or a spring mix
Dijon Shallot Vinaigrette
- 1 small shallot very finely minced
- 2 tsps Dijon mustard
- 2 tbsps red wine vinegar or sherry vinegar
- 5 tbsps extra virgin olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper
📌Tip: This recipe makes about ½ cup of vinaigrette so you may have leftovers. Store in a sealed jar in the refrigerator for up to 4 days, then shake well before using.
For the Homemade Croutons, optional
- ½ demi-baguette (approximately 2 cups) cut into 1-inch cubes
- 2 tablespoon olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper
- Optional: ½ teaspoon garlic powder or dried Italian herbs
Instructions
Make the Croutons, optional
- Preheat oven to 375°F (190°C).
- Toss baguette cubes with olive oil, salt, pepper, and optional garlic powder or herbs.
- Spread evenly on a baking sheet and bake for 10–12 minutes, turning once, until golden and crisp. Let cool slightly.
Make the Vinaigrette
- Add the ingredients into a small jar, place the lid on and give it a good shake to emulsify.
Assemble the Salad
- Just before serving, in a large bowl, toss the salad greens with vinaigrette so they are lightly coated.
- Add croutons and toss again gently. Serve immediately.
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