Remembering to eat leafy greens can be a daily struggle. Especially during the winter months when we're craving cozy comfort foods, a cold salad is the last thing we want on our plates. But salad is a mealtime mainstay, regardless of season so to zhoosh up the dish, we tapped budding tastemakers Danielle and Laura Kosann of the popular food and lifestyle blog The New Potato for some culinary inspiration. Enter: a game-changing mustard vinaigrette that can make even the simplest salad a restaurant-worthy side.
Whether you plan on adding this to your New Year’s Eve dinner menu (trust us– after weeks of heavy holiday dishes, your guests will welcome it) or switching up your workweek lunch, this homemade dressing is as easy as it gets. Just mix it in at the last minute so the lettuce maintains a solid crunch. “It's refreshing and a nice pairing for the spice in the salmon,” says Danielle.
Read on for the how-to below.
6 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon honey
2 heads (12 cups) butter lettuce, torn
How to Make It
Whisk lemon juice, olive oil, mustard, salt, pepper, and honey until thoroughly mixed.
Toss the lettuce and dressing to coat.
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