Little Lettuces with Shallot-Lemon Vinaigrette

Soft little gems or butter lettuce with fresh herbs and a bright shallot-lemon vinaigrette. The shallot mellows as it sits in the acid, so make the dressing ahead and toss at the last minute.

Servings: 2 Time: 20 min (mostly resting the shallot)

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Ingredients

Salad

• Little gems, butter lettuce, or other soft lettuces
• Fresh herbs, such as chives, dill, parsley, or tarragon

Shallot-Lemon Vinaigrette

• 1 small shallot, finely minced
• 1 tablespoon lemon juice
• 1 tablespoon champagne vinegar or white wine vinegar
• ½ teaspoon Dijon mustard
• ½ teaspoon honey
• ¼ teaspoon kosher salt
• Black pepper
• 4 tablespoons olive oil

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Method

Wash the lettuces and dry them very well with a salad spinner or clean towels. Tear large leaves into bite-size pieces, or leave small pretty leaves whole. Refrigerate so the lettuce stays cold and crisp.

In a small bowl, combine the shallot, lemon juice, vinegar, Dijon, honey, salt, and pepper. Let sit for 10 minutes to soften the shallot.

Whisk in the olive oil. Taste and adjust:

• If too sharp, add a little more olive oil or honey.
• If bland, add salt.

Right before serving, add the herbs to the lettuce, drizzle with a small amount of dressing, and toss gently. Add more dressing only if needed.