Lettuce with Classic Vinaigrette
The first time I tasted a simple French lettuce salad of greens tossed in a mustardy vinaigrette, I marveled at how uncomplicated and delicious it was. Presented after the main course, as is traditional in Europe, the lettuce dish cleanses the palate. In France, with its varied climate and wonderful produce, salad greens are in season all year long and have been eaten forever, both cooked and raw. Serve as is, or with chopped fresh basil, cilantro, dill, tarragon, or chives sprinkled on top. Tiny slices of radish are a nice addition and, according to the Talmud, help digest lettuce.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Mix together the vinegar, salt, pepper, garlic, mustard, and sugar or honey in a salad bowl. Whisk in the olive oil. Add the shallots, and pour the dressing into the bottom of the bowl.
Step 2
Wash the lettuce, and dry it in a salad spinner or in a paper towel. Tear it up into bite-sized pieces.
Step 3
Gently place the lettuce on top of the dressing. Just before serving, toss the salad. The French say to toss the dressing thirteen times so you will not become an old maid!
