Red Leaf Lettuce With Shallot Vinaigrette Recipes

Steps:

• In a small bowl, whisk together the olive oil, sherry vinegar, Dijon and shallot. Season with the salt.
• Pile the baby lettuce leaves on a platter and drizzle with the dressing. Sprinkle with the Parmesan shavings and serve.

Steps:

• Whisk the lemon juice, Dijon and shallot together in a bowl with 1/4 teaspoon salt and pepper to taste. Let stand 5 minutes to soften the bite of the shallot. Add the olive oil while whisking to emulsify.
• Combine the lettuce, radishes, cucumbers and chives in a salad bowl. Toss with just enough vinaigrette to coat. Serve immediately.

Steps:

• Combine the shallot, mustard, vinegar, oil, and salt and pepper in a jar and, with an immersion blender, pulse until the shallot is chopped and the vinaigrette is emulsified. Season, to taste, with salt and pepper.
• Break the lettuce leaves off the heads, put them in a large bowl or on a platter, and dress them whole with the vinaigrette. Top with the toasted pine nuts and crumbled blue cheese.

Steps:

• Whisk together shallot, mayonnaise, vinegar, and pepper in a large bowl. Slowly whisk in olive oil until homogenous. Season with salt, to taste. Add lettuce to bowl and toss to coat with dressing.

Steps:

• Combine shallot, honey, mustard, and salt in a jar with a lid; add olive oil, lemon juice, and vinegar. Cover jar with lid and shake until dressing is thickened.
• Place arugula in a bowl and drizzle dressing over greens; toss to coat.

Steps:

• To make the vinaigrette, combine the sliced shallot and vinegar in a small cup. Set aside for at least 15 minutes or up to several hours. The longer the shallots soak in the vinegar, the more their natural sugars will dissolve in the liquid and the sweeter the vinaigrette will be.
• When you are ready to dress the salad, mix the mustard into the vinegar and add the oil a little at a time, whisking until the vinaigrette is smooth and lightly thickened. Season with the salt and pepper.
• As soon as the dressing is ready, put the lettuce leaves in a salad bowl. Add the dressing and toss to coat with wooden salad utensils or your hands. You are less likely to bruise the lettuce if you toss it with your hands.
• Serve on individual salad plates and season each salad with an additional pinch of salt, or allow each person to salt their own.
• Variations
• If you have a shallow dish or plate of Himalayan pink salt (see page 163), add diced green apple, walnuts, and Roquefort to this salad and serve it on the salt plate to bring out an unexpected nutty sweetness. Substitute 1/2-inch chunks of cucumber, tomato, and avocado for the lettuce, and presto, you are eating a luscious summer salad of another stripe. Substitute Bibb or red leaf lettuce if you like.

Steps:

• Using a paring knife, remove peel, pith, and outer membranes from oranges. Carefully cut each segment away from membranes, collecting juice and segments in a bowl. Squeeze any remaining juice from membranes before discarding. Drain segments, and set aside, reserving juice for another use.
• In a large bowl, combine lettuces and radicchio; toss with vinaigrette. Transfer to a serving platter, top with reserved orange segments, and sprinkle with cheese. Serve immediately.

Steps:

• Stir together shallot and vinegar and let stand 10 minutes. Whisk in mustard, oil, kosher salt, and pepper to taste until blended. Tear lettuce into bite-size pieces and toss with shallot vinaigrette.