This bright and mild vinaigrette won’t mask the delicate flavors of tender lettuces like Bibb and mesclun mix. You can make it in advance in a glass jar with a lid to store and shake to remix just before using.
| ||1 || small shallot, very finely minced |
| ||3 || Tbsp. Champagne vinegar |
| ||¼ || tsp. fine sea salt |
| ||½ || cup plus 1 tablespoon mild extra-virgin olive oil |
| ||~ || Pinch of flaky salt, such as Maldon |
| ||~ || Freshly ground black pepper |
- Combine the shallot, vinegar, and fine sea salt in a jar. Secure the lid and shake until the salt dissolves. Add the olive oil, replace the lid, and shake vigorously until emulsified.
- To dress the salad, place washed and well-dried lettuces in a large mixing bowl. Shake the vinaigrette to remix and drizzle in a few tablespoons at a time, tossing until the lettuce leaves are lightly coated. Sprinkle on a pinch of coarse sea salt for crunch, add freshly ground black pepper to taste, and toss once more before serving immediately.
DIY Mother’s Day menu