3
handfuls Boston or Bibb lettuce, freshly washed, air spun, and torn into pieces
4Tbsp
French Vinaigrette (recipe below), to taste
¼tsp
salt and pepper, or more to taste
For the French Vinaigrette:
⅕tsp
sea salt
1Tbsp
sherry or red wine vinegar
½
small shallot, peeled and finely minced
½tsp
Dijon mustard, or more to taste
3Tbsp
Vera Jane's Extra-Virgin Olive Oil, or more to get correct consistency
INSTRUCTIONS
1
French Vinaigrette:
In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about 10 minutes. This helps to mellow and tenderize the shallot.
2
Mix in the Dijon mustard, then add 3 Tbsp of Vera Jane’s Extra-Virgin Olive Oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt. If too bland, add a smidge more Dijon.
3
Salade Verte:
When ready to serve, lightly toss greens with a small amount of dressing. Leaves should be barely coated with a sheen of dressing. Season to taste with additional salt and pepper.
3
handfuls Boston or Bibb lettuce, freshly washed, air spun, and torn into pieces
4Tbsp
French Vinaigrette (recipe below), to taste
¼tsp
salt and pepper, or more to taste
For the French Vinaigrette:
⅕tsp
sea salt
1Tbsp
sherry or red wine vinegar
½
small shallot, peeled and finely minced
½tsp
Dijon mustard, or more to taste
3Tbsp
Vera Jane's Extra-Virgin Olive Oil, or more to get correct consistency
INSTRUCTIONS
1
French Vinaigrette:
In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about 10 minutes. This helps to mellow and tenderize the shallot.
2
Mix in the Dijon mustard, then add 3 Tbsp of Vera Jane’s Extra-Virgin Olive Oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt. If too bland, add a smidge more Dijon.
3
Salade Verte:
When ready to serve, lightly toss greens with a small amount of dressing. Leaves should be barely coated with a sheen of dressing. Season to taste with additional salt and pepper.
