Salade Verte

This recipe is simply delicious! You’ll find yourself making it over and over again.

Boston or Bibb lettuce, freshly washed and air spun and torn into pieces

French Vinaigrette (see ingredients below)

Sea salt and freshly ground black pepper to taste


French Vinaigrette

1/8 tsp sea salt

1 Tbsp sherry or red wine vinegar

1/2 small shallot, peeled and finely minced (about 1 Tbsp)

1/2 tsp Dijon mustard, or more to taste

3 Tbsp to 4 Tbsp Vera Jane’s Extra-Virgin Olive Oil

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.

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.


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.

SERVINGS: 1 handful of lettuce per person for a small side salad or 2-3 handfuls for a larger more substantial course.


1 comment on “Salade Verte

  • That’s how I fix my favorite green salad. Sometimes, I may slip a small clove of garlic, finely minced in there. I don’t need anything else! Maybe a very fresh summer tomato.

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