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Mixed Greens with Shallot Vinaigrette

This simple salad highlights the freshness of the vegetables.

  • Servings: 14

Source: Martha Stewart Living, September 1999


  • 1 shallot, finely chopped
  • 1 teaspoon Dijon mustard
  • 2 tablespoons sherry vinegar
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons walnut oil
  • 2 heads red oakleaf lettuce, cores removed, torn into pieces
  • 1 head butterhead lettuce, core removed, torn into pieces
  • 2 tablespoons fresh thyme, leaves
  • 2 cups (1 pint) cherry tomatoes, halved


  1. Place shallots, mustard, vinegar, parsley, salt, and pepper in a medium bowl, and whisk to combine. Still whisking, slowly add walnut oil. Just before serving, toss with greens, thyme, and tomatoes.

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