Salad With Garlic

This refreshing salad brings together the crisp texture of mixed greens with the bold, tangy punch of a homemade vinaigrette. The dressing combines smooth Dijon mustard with robust red wine vinegar, creating a sophisticated flavor profile that cuts through the richness of the greens. Infused with minced garlic, this dish offers a savory depth that elevates simple ingredients into a memorable meal. It is perfect for a light lunch, a picnic side, or a quick dinner when you want something fresh and healthy. The preparation is straightforward, allowing the quality of the produce to shine. Serve it chilled for maximum refreshment, or at room temperature to let the flavors meld beautifully.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 2

Calories: 11.2

Dietary: Gluten-free

Description

This refreshing salad brings together the crisp texture of mixed greens with the bold, tangy punch of a homemade vinaigrette. The dressing combines smooth Dijon mustard with robust red wine vinegar, creating a sophisticated flavor profile that cuts through the richness of the greens. Infused with minced garlic, this dish offers a savory depth that elevates simple ingredients into a memorable meal. It is perfect for a light lunch, a picnic side, or a quick dinner when you want something fresh and healthy. The preparation is straightforward, allowing the quality of the produce to shine. Serve it chilled for maximum refreshment, or at room temperature to let the flavors meld beautifully.

Ingredients

2 tablespoon Dijon mustard
2 tablespoon Vinegar, wine, red
0.5 cup Peanut oil
6 cup Mixed salad greens; rinsed, torn
4 oz Slab bacon, rind removed, cut into 1" cubes
2 large Slices country or whole bread
2 clove Garlic, minced fine

Directions

1
In a small bowl, whisk together the Dijon mustard, red wine vinegar, and minced garlic until well combined.
2
While whisking continuously, slowly drizzle in the peanut oil to emulsify the dressing.
3
Season the dressing with salt and pepper to taste.
4
If using bacon, cook the cubes in a skillet over medium heat until crispy. Drain on paper towels and set aside.
5
Cut the bread into small crouton-sized pieces. Toast them in the same skillet used for bacon (if applicable) or in a separate pan until golden brown.
6
Place the mixed salad greens in a large serving bowl.
7
Drizzle the vinaigrette over the greens and toss gently to coat evenly.
8
Top with the crispy bacon cubes and toasted bread croutons.
9
Serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 11.2kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 62.0mg3%
Total Carbohydrate 1.3g1%
Dietary Fiber 0.2g1%
Sugars 0.2g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover dressing in an airtight container in the refrigerator for up to 5 days. Shake well before using as it may separate.

Substitutions: You can substitute peanut oil with olive oil or neutral vegetable oil. For a vegan version, omit the bacon and use nutritional yeast or toasted nuts for crunch.

Tip: If you prefer a milder garlic flavor, let the minced garlic sit in the vinegar for 10 minutes before adding the oil to mellow its bite.

Note: The original recipe mentioned duck fat and shallots, but based on the provided ingredient list, this version uses peanut oil and garlic as listed.

Keywords: salad, garlic, dijon, vinegar, red wine, mixed greens, vinaigrette, healthy, lunch, side dish, vegetarian, vegan, fresh, easy, quick, crisp, tangy, light, dressing, peanut oil, bacon

Read it online: https://www.chefs-mate.com/recipe/salad-with-garlic/