Baby Lettuces with Shallot Vinaigrette

2015-04-16
  • Yield : 4 to 6 servings
  • Cook Time : 10m
  • Ready In : 10m
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Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 shallot, minced and rinsed under cold water
  • 1/4 teaspoon kosher salt
  • 5 heads assorted baby lettuces, leaves separated and left whole
  • 1 cup Parmesan shavings

Method

Step 1

In a small bowl, whisk together the olive oil, sherry vinegar, Dijon and shallot. Season with the salt.

Step 2

Pile the baby lettuce leaves on a platter and drizzle with the dressing. Sprinkle with the Parmesan shavings and serve.

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