We love salad in our family. Ever since I can remember I have enjoyed a crispy butter lettuce with a vinaigrette. One ritual that is consistent in our family. Learned how to make it at an early age from my dad, the process has stayed with me.
A simple sauce created by blending vinegar, olive oil, salt and pepper. Of course you can add to it shallots, fines herbs such as thyme, tarragon, chives or cooked eggs. You can also replace the vinegar with fresh lemon juice
TIP: The salt will dissolve with the vinegar thus doing it first in the process not after with the olive oil or you will bite into it.
When you mix the salad with the vinaigrette do it at the last minute as the vinegar will wilt the salad if sitting in it too long. Gently fold as to not bruise the salad.
I told you it was a ritual..
Butter Lettuce with Shallots Vinaigrette
- 5 mins prep
- serves 4 people
1/2 teaspoon salt
1 tablespoon red wine vinegar (white wine vinegar is fine too)
1/2 teaspoon Dijon mustard
1 small shallot, diced
1 head of Butter lettuce
freshly ground black pepper
3 tablespoons olive oil
In a large bowl add the salt and vinegar. Mix well with a fork until the salt is dissolved. Add the mustard, pepper, shallots and blend well.
Add the olive oil, slowly and steady and whisk until smooth.
Wash the butter lettuce. Torn into pieces and add it to the vinaigrette and gently fold the lettuce until all the leaves are covered.
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