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Mixed Salad with Herb Vinaigrette
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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
Other Recipes from this Episode
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