Green Salad Recipe
Butter Lettuce Hearts, Treviso, Fresh Herbs & Dijon Vinaigrette
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Ingredients
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Salad
Dijon Vinaigrette
Method
Salad
- 1
Prepare lettuces
Separate butter lettuce hearts into leaves, rinse under cold water, and spin or pat dry until crisp. Tear larger leaves into 2–3" pieces. Place in a large mixing bowl.
- 2
- 3
Add herbs and season
Roughly chop the fresh herbs and sprinkle over the greens. Season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Toss gently to combine, but wait to dress until vinaigrette is ready.
Dijon Vinaigrette
- 4
Combine base ingredients
In a small bowl or jar, add the minced shallot, Dijon mustard, honey, grated garlic, and lemon juice. Whisk to form a paste.
- 5
Emulsify
Whisk in the champagne vinegar until fully incorporated. While whisking constantly, slowly drizzle in the extra-virgin olive oil to create an emulsion. Alternatively, place all ingredients in a jar, close tightly, and shake vigorously for 30–45 seconds.
- 6
Season and taste
Stir in 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add up to 1 teaspoon more honey if too tart, or an extra 1/2 teaspoon vinegar if too oily. Let the dressing sit 5 minutes so the shallot softens and flavors meld.
- 7
Dress and finish
Pour about 2–3 tablespoons of the vinaigrette over the prepared greens and herbs. Toss gently and taste; add more dressing, 1 tablespoon at a time, until greens are evenly coated but not saturated (total dressing used about 3–4 tablespoons). Transfer to a serving bowl or plates and serve immediately.