Mixed Salad with Herb Vinaigrette

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