Wednesday, October 17, 2012

Lettuce en Francaise

I must have France on my brain....I just keep thinking about the variety of lettuce I saw at the traditional farmer's market in Caussade....we visit the market each Monday while in France to see our favorite vendors.
Here's my favorite salad dressing:

French Vinaigrette
Makes about 1/4 cup 
1/8 teaspoon sea salt
1 tablespoon sherry or red wine vinegar
1/2 small shallot, peeled and minced
1/2 teaspoon Dijon mustard
3 - 4 tablespoons of good olive oil
fresh herbs, if desired
1. At the bottom of a salad bowl, whisk together salt, vinegar, and shallot. Let stand for about ten minutes.
2. Mix in the Dijon mustard, then add 3 - 4 tablespoons of olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary.
If you wish to add fresh herbs, it’s best to chop and mix them in shortly before serving so they retain their flavor.
This dressing will keep for about eight hours at room temperature. If you want to make it farther in advance, it’s best to add the shallots closer to serving so they don’t lose their verve.

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