Recipes · Salads
Wedge of Bibb Lettuce with Vinaigrette
From the featureRecovery Dinner
- Chef / source
- Marion Sullivan
- Serves
- 8
- Meal
- Salads
- Issue
- January 2010
Ingredients
- 2 heads Bibb lettuce
- House vinaigrette (see recipe below)
- Salt and fresh black pepper, to taste
For the House Vinaigrette: (Makes 1 Cup)
- 1/4 cup red wine vinegar
- 1 Tbs. Zatarain’s Creole mustard
- 2 tsp. minced shallot
- 2 garlic cloves, minced
- 1 egg yolk
- 1/3 cup extra-virgin olive oil
- 3/4 cup vegetable oil
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
Method
Wash lettuce in cold water. Dry and cut each head into quarters. Use a squirt bottle or spoon to dress lettuce, then season each wedge. For the House Vinaigrette: Place vinegar, mustard, shallot, garlic, and yolk in a food processor and blend thoroughly. Gradually add oils and blend until ingredients emulsify. Season with salt and pepper. Do not overblend or you will end up with mayonnaise!
