Ingredients
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2 teaspoons very finely chopped Shallot
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2 tablespoons Red Wine Vinegar
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Kosher Salt
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Freshly ground Black Pepper
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2 teaspoons Dijon Mustard
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6 tablespoons extra-virgin Olive Oil
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16 cups loosely packed garden leaf Lettuce
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1½ cups snipped fresh soft herbs, such as any combination of Parsley
Directions
Steps
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1
Done
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In a medium bowl, combine the shallot and vinegar. Season with salt and pepper. Let sit for 10 minutes to infuse the vinegar with the shallot flavor. |
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2
Done
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Whisk the mustard into the vinegar. Whisk in the oil in a slow, steady stream to make a smooth and emulsified dressing. |
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3
Done
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Put the lettuce and herbs in a large serving bowl. Drizzle with about half the dressing and season lightly with salt and pepper. Toss to coat the salad with the dressing, adding more dressing as needed. Serve immediately. |
