Mesclun dressing Calories

Whisk olive oil with vinegar or lemon juice, a little mustard, and pepper to make mesclun dressing. Add the oil gradually while whisking for a smoother mixture, then taste and adjust the acidity before serving.

Not exactly: mesclun dressing is a name for dressing served with mesclun greens, while vinaigrette describes a family of oil-and-acid dressings. Many mesclun dressings are vinaigrettes, but recipes and seasonings can vary.

Red wine vinegar is a common choice for mesclun dressing because its acidity complements tender salad leaves. White wine or cider vinegar also works; start with a modest amount, since vinegars vary in sharpness.

A mild extra-virgin olive oil is a good choice for mesclun dressing because it adds flavor without overwhelming delicate leaves. If your olive oil tastes strongly peppery or bitter, use a milder oil or blend the two.

Add mesclun dressing just before serving. The young leaves wilt quickly once coated, so toss them gently with only enough dressing to lightly cover them and bring the salad straight to the table.

Whisk mesclun dressing continuously while adding the oil in a slow, thin stream. A little mustard helps the oil and vinegar stay mixed, though the dressing may still separate as it sits; shake or whisk it again before use.

Yes, mesclun dressing can be made without mustard. It may separate more readily, so whisk it well immediately before serving; lemon juice, vinegar, oil, and seasoning are enough for a simple version.

Homemade mesclun dressing keeps in a sealed container in the refrigerator for a few days. Dressings with fresh garlic or herbs are best used sooner; discard it if its smell or appearance changes noticeably.

Mesclun dressing also works drizzled over roasted vegetables, grain bowls, or grilled fish. Add it after cooking rather than heating it, so its bright, acidic flavor remains noticeable.