Baby Lettuces with Shallot Vinaigrette2015-04-16
- Yield : 4 to 6 servings
- Cook Time : 10m
- Ready In : 10m
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- 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
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.