Spring Salad with French Vinaigrette Dressing

Photos by Connie Kimsey

Serves 12-15

Vinaigrette Dressing

2 tablespoons red wine vinegar or sherry vinegar

1/4 teaspoon sea salt

1 tablespoon shallot, finely minced

1 teaspoon Dijon mustard (prefer Edmond Fallot)

6-8 tablespoons olive oil

1/2 tablespoon fresh parsley, chopped

1/2 tablespoon fresh chives, chopped

1/2 tablespoon fresh thyme, chopped

Combine vinegar, shallots and salt. Let stand for 10 minutes. Mix in Dijon mustard until smooth. Slowly whisk in olive oil. Add parsley, chives and thyme.


1 head red leaf lettuce

1 head green leaf lettuce

1 head Boston lettuce

12 radishes thinly sliced

1 package cherub tomatoes cut in half

1 package golden tomatoes cut in half

black pepper

Clean and dry vegetables. Toss together in salad bowl and drizzle with dressing.

Tara Burchfield

Author: Tara Burchfield

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  1. Where can I find the salad dressing server with handle shown in this salad picture?

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