Baby Lettuce Salad with Herbed Red Wine Vinaigrette and Shaved Parmigiano-Reggiano

Total Time:
15 min
Prep:
10 min
Inactive:
5 min

Yield:
about 3/4 cup vinaigrette
Level:
Easy

Ingredients
  • 1/4 cup red wine vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh herbs, such as basil, chives, parsley, thyme, rosemary
  • 10 ounces baby lettuces, such as tango and lollo rosso
  • 1/4 cup coarsely chopped pitted black olives, such as oil-cured or kalamata
  • 1/3 cup (1 to 1 1/2 ounces) thinly shaved Parmigiano-Reggiano
Directions

In a mixing bowl combine the vinegar, shallot, mustard, salt and pepper and whisk to combine. Allow to sit for 5 minutes. Combine the vegetable oil and olive oil in a pourable measuring cup. While continuously whisking the vinegar mixture, add the oil in a slow, steady stream until completely emulsified. Whisk in the fresh herbs.

Place the lettuces in a large salad bowl and add the olives. Add enough vinaigrette to just coat the lettuce and toss to thoroughly combine. Divide among salad plates and top with the Parmigiano-Reggiano for garnish. Drizzle with more vinaigrette, if desired.


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