Baby Lettuces with Shallot Vinaigrette

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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3 tablespoons extra-virgin olive oil

1 tablespoon sherry vinegar 

1 teaspoon Dijon mustard 

1 shallot, minced and rinsed under cold water 

1/4 teaspoon kosher salt 

5 heads assorted baby lettuces, leaves separated and left whole 

1 cup Parmesan shavings 


  1. In a small bowl, whisk together the olive oil, sherry vinegar, Dijon and shallot. Season with the salt.
  2. Pile the baby lettuce leaves on a platter and drizzle with the dressing. Sprinkle with the Parmesan shavings and serve.