Petite Organic Lettuces Recipe
Make Petite Organic Lettuces Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lettuces
Dressing
Garnish
Method
Preparation of Lettuces
- 1
Wash and Dry Lettuces
Thoroughly rinse each head of Butterhead, Romaine, Frisée, and Radicchio lettuce under cold water to remove any dirt or impurities. Use a salad spinner or clean kitchen towel to dry the leaves gently.
- 2
Tear or Cut the Lettuces
Tear the dried lettuce leaves into bite-sized pieces or chop them with a knife. Place the torn or chopped leaves in a large salad bowl.
Making the Dressing
- 3
Combine Dressing Ingredients
In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, Dijon mustard, honey, salt, and black pepper until smooth and well combined.
- 4
Adjust Seasoning
Taste the dressing and adjust the seasoning as needed, adding more salt or pepper according to your preference.
Assembling the Salad
- 5
Add Garnishes
Slice the cherry tomatoes and radishes, then add them to the bowl of lettuce along with the chopped fresh herbs.
- 6
Dress the Salad
Drizzle the prepared dressing over the salad and toss gently to combine all ingredients evenly.
Serving
- 7
Plate the Salad
Transfer the dressed salad to a serving platter or individual plates. Serve immediately for the freshest flavor.