Food Network: Mixed Salad with Herb Vinaigrette

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Mixed Salad with Herb Vinaigrette
Recipe courtesy Emeril Lagasse

1 large or 2 small heads Bibb lettuce, rinsed, spun dry, and leaves
left whole
1 (14-ounce) can or jar hearts of palm, drained and cut into rounds
2 vine-ripened tomatoes (each about 4 ounces), cut into eighths
1 firm-ripe Hass avocado, peeled, cut lengthwise, seeded, and sliced
1 small cucumber, peeled, sliced lengthwise and seeded, and cut into half-moons (about 1
cup)
Herb Vinaigrette, recipe follows
Salt and freshly ground black pepper

In a large bowl, combine the lettuce, hearts of palm, tomatoes, avocado,
and cucumbers. Add enough dressing to lightly coat and toss. Season lightly with salt and pepper and
serve.

Herb Vinaigrette:
1 tablespoon Dijon mustard
1 tablespoon minced shallots
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh tarragon leaves

In a medium bowl, whisk together the mustard, shallots, vinegar, salt, and pepper. Slowly drizzle in
the vegetable oil, whisking constantly to form an emulsion. Whisking, slowly add the extra- virgin
olive oil. Fold in the herbs, adjust the seasoning to taste, and serve.

Yield: about 3/4 cup