Salade Verte
PREP TIME
5 mins
COOK TIME
-
SERVINGS
3
- 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
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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