Bitter Greens Salad With Lemon-Mustard Dressing

Recipe from Mozza restaurant

Adapted by Adam Nagourney

Updated May 8, 2017

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
4(638)
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

  • 1 ½ teaspoons whole-grain mustard

  • 1 ½ teaspoons Dijon mustard

  • 3 to 6 tablespoons freshly squeezed lemon juice

  • ½ cup extra-virgin olive oil

  • Salt

  • black pepper

  • 14 ounces mixed frisée, radicchio and dandelion greens, washed, dried and torn into pieces

Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

8 grams carbs; 135 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 4 grams fiber; 322 milligrams sodium; 2 grams protein; 1 gram sugar

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.

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Ratings

4 out of 5
638 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.

Chris

This is great with bleu cheese and walnut halves.

Anna

So easy to make. As others suggested, I added all ingredients to a jar, gave it a good shake, and it was ready to go! My grocery store didn't have the bitter greens in the recipe, so I used baby arugula instead. I topped it with crumbled blue cheese

Kim

Adding some chopped up dates, is also great with this. Especially with some freshly grated parm

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Credits

Adapted from Mozza restaurant, Los Angeles

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