Serves 4
For this recipe, you will need:
Dressing
2 tablespoons Dijon mustard
1 tablespoon heavy cream
1/4 cup olive oil
1 tablespoon red wine vinegar
To taste kosher salt
To taste ground black pepper
Salad
1 head butter lettuce, washed and dried (see Note at end)
4 ounces Lolarosa or other red baby lettuce leaves
Directions:
1. To make the dressing: In a small mixing bowl, whisk together the Dijon mustard and cream until well combined. Slowly drizzle in the oil, whisking until emulsified. Whisk in the red wine vinegar. Add salt and pepper to taste. Set aside.
2. To make the salad: In a large mixing bowl, toss together the butter lettuce and Lolarosa. Toss with the dressing. Taste and correct the seasoning, if necessary. Serve immediately.
Note: Butter, Boston, Bibb, and Limestone lettuce are all considered Butterhead lettuce and can be used interchangeably in this recipe.
For this recipe, you will need:
Dressing
Salad
1. To make the dressing: In a small mixing bowl, whisk together the Dijon mustard and cream until well combined. Slowly drizzle in the oil, whisking until emulsified. Whisk in the red wine vinegar. Add salt and pepper to taste. Set aside.
2. To make the salad: In a large mixing bowl, toss together the butter lettuce and Lolarosa. Toss with the dressing. Taste and correct the seasoning, if necessary. Serve immediately.
Note: Butter, Boston, Bibb, and Limestone lettuce are all considered Butterhead lettuce and can be used interchangeably in this recipe.
