Bitter Greens Salad With Lemon-Mustard Dressing

Recipe from Mozza restaurant

Adapted by Adam Nagourney

Bitter Greens Salad With Lemon-Mustard Dressing
Karsten Moran for The New York Times
Total Time
5 minutes
Rating
4(600)
Comments
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This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple dressing of two kinds of mustard, lemon juice and olive oil. It's done in minutes, and serves as a light, tart side for pretty much any occasion, whether a holiday feast or a weeknight meal. —Adam Nagourney

Featured in: At Mozza’s Dinners, a Family Is Born

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Ingredients

Yield:10 servings
  • 1½teaspoons whole-grain mustard
  • 1½teaspoons Dijon mustard
  • 3 to 6tablespoons freshly squeezed lemon juice
  • ½cup extra-virgin olive oil
  • Salt
  • black pepper
  • 14ounces mixed frisée, radicchio and dandelion greens, washed, dried and torn into pieces
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

135 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 2 grams protein; 322 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small mixing bowl, whisk together the mustards and 3 tablespoons of the lemon juice.

  2. Step 2

    While whisking vigorously, drizzle in the olive oil until thickened. Adjust lemon juice to taste, and season with salt and pepper.

  3. Step 3

    Place greens in a serving bowl and toss with just enough dressing to lightly coat them. Reserve any remaining dressing for another use.

Ratings

4 out of 5
600 user ratings
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Comments

gg

I always just shake all dressing ingredients in a small jar with lid. I turns out nicely emulsified dressing in a flash.

sw

A dusting of Roquefort cheese goes great with the bitter greens.

Elizabeth in Alaska

Yum! Just making this salad for Christmas. I added minced roasted shallots to the dressing and bits of apple and blue cheese to the salad. I might just stay in the kitchen and eat the whole thing. It is going to go really well with the main course of steamed king crab. So thankful for this wonderful dinner.

Russell

A good simple salad to accompany a rich main course. A bought a head of frisee and head of radicchio for this. Ended up with so much extra greens! The lightly dressed salad was still fresh the next day, so I tossed in some chickpeas, a little parmesan, red pepper flakes and some salami. Made a nice lunch!

Cayte

Used green endive, radicchio, and arugula. Blitzed the dressing in my bullet blender. Served this as recommended along side the pumpkin dumplings featured this week. SO good! Loved it 10/10 will be a staple salad at my house

Kaden

Great way to make raw radicchio pleasant! Wonderful side salad for a very rich pasta dish. It's powerful, though - my fiance isn't exactly a fan and just silently pushed their plate my way.

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Credits

Adapted from Mozza restaurant, Los Angeles

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