Salade Verte with Mustard and Shallot Vinaigrette

What you need

• 1 large butterhead lettuce, leaves separated
• 1 small shallot, very finely minced
• 1 tsp Dijon mustard
• 1 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil
• salt and black pepper, to taste

Method

Restated from the original video

1. 1

   Wash the lettuce leaves in cold water, drain them and dry them well in a salad spinner or with a clean towel. Wet leaves repel the dressing.

2. 2

   Tear the leaves into bite-size pieces and put them in a large salad bowl.

3. 3

   In a small bowl, stir the shallot, mustard and vinegar together with a pinch of salt.

4. 4

   Whisk in the oil in a thin stream until the dressing is thick and creamy. Add pepper and taste.

5. 5

   Pour the dressing over the lettuce just before serving and toss lightly until every leaf is coated.

6. 6

   Serve right away, as a side with the main course or after it.

Imported from healthy.fr. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.