Mixed Green Salad

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 egg yolk
  • 1 teaspoon prepared mustard (preferably Dijon)
  • 2 tablespoons wine vinegar
  • 6 tablespoons salad oil
  • 1 tablespoon finely chopped shallots or sweet onion
  • Salt and freshly ground black pepper
  • 4 cups mixed salad greens (escarole, romaine, watercress), in bite-size pieces


    Combine the egg yolk with the mustard and beat in the wine vinegar with a fork. Add the oil, shallots, and seasoning to taste and stir rapidly until well blended. Pour the sauce over the salad greens and toss well. Serve on chilled plates.