This recipe for a green salad is a French bistro classic.
Makes 4 servings
1 head Boston lettuce
2 teaspoons (10g) Dijon mustard
1 teaspoon (5ml) red wine vinegar
¼ teaspoon (1ml) sea salt
3 tablespoons (45ml) extra virgin olive oil
1 shallot, finely chopped
1 tablespoon (15ml) fresh chives, basil, parsley
freshly ground pepper
Separate the leaves from the core of the lettuce. Wash and dry completely and set aside.
Add the mustard, vinegar and salt to the bottom of a large salad bowl, and whisk to combine. Add the olive oil, 1 tablespoon (15ml) at a time, and whisk vigorously to emulsify ingredients. Add in the chopped shallot, fresh herbs and season with black pepper. Stir until fully mixed.
Add lettuce leaves, tearing the large leaves in half and place over dressing in the salad bowl.
Chill in the refrigerator covered with a damp cloth. When ready to serve, toss the salad to coat all the leaves evenly with the dressing.