Winter Green Salad with Grainy Mustard Vinaigrette & Garlic Croutons
This crisp winter salad layers hearty greens, golden garlic croutons, and a grainy mustard vinaigrette that ties everything together. It’s fresh, full of texture, and exactly what you want when you’re craving something light but still satisfying. Ready in 20 minutes and naturally vegetarian, it’s a go-to side or lunch that brings color and crunch to any winter table.
Ingredients
For the garlic croutons
- 4 slices French baguette cut into cubes
- 2 garlic cloves crushed
- 2 tbsp Wesson
- 1 sprig fresh thyme
- Kosher salt and freshly ground black pepper
For the vinaigrette
- 3 tbsp red wine vinegar
- 1 tbsp whole-grain mustard
- 1 garlic clove grated
- 1 tsp honey or maple syrup
- ½ cup Wesson
- Kosher salt and freshly ground black pepper to taste
For the salad
- 1 head curly frisée torn into bite-size pieces
- 2 cups kale stemmed and torn
- 2 –3 cups other winter greens escarole, chicory, or radicchio
Instructions
Make the croutons:
- Preheat the oven to 375°F (190°C). In a large bowl, toss the bread cubes with crushed garlic, vegetable oil, thyme, salt, and pepper.
- Spread evenly on a baking sheet and bake for 12–15 minutes, stirring once, until golden and crisp. Let cool completely.
Make the vinaigrette:
- In a medium bowl, whisk together red wine vinegar, mustard, grated garlic, and honey or maple syrup.
- Slowly drizzle in the oil, whisking constantly, until emulsified and creamy. Season with salt and black pepper.
Assemble the salad:
- In a large bowl, add frisée, kale, and other greens. Drizzle with the vinaigrette and toss gently to coat evenly.
- Lift the greens out of the bowl, letting excess dressing drip off, and transfer to a serving platter.
Finish & serve:
- Scatter the cooled garlic croutons over the top and serve immediately.
Notes
Make ahead: The vinaigrette keeps for up to 5 days in a jar in the fridge.
Vegan option: Use maple syrup instead of honey.
Tip: For extra crunch, make a double batch of croutons — they’re great on soups or just for snacking.
Balance tip: If your greens are extra bitter, let them sit with the vinaigrette for 10 minutes before serving.