Mixed Lettuces with Shallot Vinaigrette
— Serves 4
Shallots are small, pinkish members of the onion family, one of the mainstays of classic French cooking. They lend a delicate bite to the vinaigrette, paired with a refined salad focusing on crisp greens. In such a simple dish, quality ingredients make a huge difference, so use a high-quality olive oil, and a light champagne vinegar.
*Items marked in green are available from The Gourmet Corner.
Shallot Vinaigrette
At least an hour before the vinaigrette will be needed, whisk all ingredients together. Refrigerate until needed (the shallot flavor will be drawn out by the vinegar while the dressing waits). Whisk again briskly to blend before using. Can be stored in the refrigerator for up to a week.
Mixed Lettuce Salad
Optional garnishes — use only one or two to avoid creating a hodgepodge of flavors
At least 2 hours before it will be needed, pick over the lettuce, removing any blackened leaves and trimming off any damaged bits. Soak the lettuce in a large bowl of cold water for half an hour. The leaves will absorb water to become crisp and refreshed.
Chef’s truc: Limp carrots or broccoli can also be revived in a bowl of cold water! Thicker vegetables will need a longer soak to absorb enough water.
Drain the lettuce, then use a salad spinner or wire basket to remove excess water. Loosely roll the lettuce in a clean kitchen towel, then place the towel in a plastic bag. Chill the lettuce until needed.
Right before serving, divide the lettuce among the plates, and if desired garnish with tomatoes, cucumber, or etc. Whisk the dressing vigorously to recombine, then spoon over the salads (don’t just drizzle it out of the container because the shallots tend to sink to the bottom, and won’t be distributed evenly).
Serve immediately.
Tags: vinaigrette