Spring Salad with French Vinaigrette Dressing

Photos by Connie Kimsey

Serves 12-15

Vinaigrette Dressing

2 tablespoons red wine vinegar or sherry vinegar

1/4 teaspoon sea salt

1 tablespoon shallot, finely minced

1 teaspoon Dijon mustard (prefer Edmond Fallot)

6-8 tablespoons olive oil

1/2 tablespoon fresh parsley, chopped

1/2 tablespoon fresh chives, chopped

1/2 tablespoon fresh thyme, chopped

Combine vinegar, shallots and salt. Let stand for 10 minutes. Mix in Dijon mustard until smooth. Slowly whisk in olive oil. Add parsley, chives and thyme.

Salad

1 head red leaf lettuce

1 head green leaf lettuce

1 head Boston lettuce

12 radishes thinly sliced

1 package cherub tomatoes cut in half

1 package golden tomatoes cut in half

black pepper

Clean and dry vegetables. Toss together in salad bowl and drizzle with dressing.

Tara Burchfield

Author: Tara Burchfield

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2 Comments

  1. Where can I find the salad dressing server with handle shown in this salad picture?

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