<i>Salade Verte</i> | Dorothy Lane Market

Salade Verte

PREP TIME 5 mins
COOK TIME -
SERVINGS 3
Chef Carrie Walters
  • POSTED Sep 17th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

For the salad:

  • 3 handfuls Boston or Bibb lettuce, freshly washed, air spun, and torn into pieces
  • 4 Tbsp French Vinaigrette (recipe below), to taste
  • ¼ tsp salt and pepper, or more to taste

For the French Vinaigrette:

  • ⅕ tsp sea salt
  • 1 Tbsp sherry or red wine vinegar
  • ½ small shallot, peeled and finely minced
  • ½ tsp Dijon mustard, or more to taste
  • 3 Tbsp 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.

IN THIS RECIPE

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Salade Verte

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME -
SERVINGS 3

INGREDIENTS

For the salad:

  • 3 handfuls Boston or Bibb lettuce, freshly washed, air spun, and torn into pieces
  • 4 Tbsp French Vinaigrette (recipe below), to taste
  • ¼ tsp salt and pepper, or more to taste

For the French Vinaigrette:

  • ⅕ tsp sea salt
  • 1 Tbsp sherry or red wine vinegar
  • ½ small shallot, peeled and finely minced
  • ½ tsp Dijon mustard, or more to taste
  • 3 Tbsp 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.

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