Garden Salads with Classic French Vinaigrette
| Christy RostSource: At Home with Christy Rost, Season 3, Episode 309
- 1 head Boston lettuce, rinsed and spun dry
- 1 small bunch green leaf lettuce, rinsed and spun dry
- Freshly ground black pepper, to taste
Arrange Boston lettuce leaves on individual salad plates. Tear leaf lettuce and arrange it on top of the Boston lettuce. Season with black pepper and drizzle with Classic French Vinaigrette.
Yield: 4 to 6 servings
Classic French Vinaigrette
Source: At Home with Christy Rost, Season 3, Episode 309
- 1 clove garlic, peeled
- 1 teaspoon Dijon mustard (I prefer Maille)
- 2 tablespoons red wine vinegar
- ½ cup extra virgin olive oil
- Sea salt and freshly ground black pepper, to taste
Rub the garlic clove inside a small bowl and save it for another use. Add Dijon mustard to the bowl and whisk in the red wine vinegar until they are well combined. Slowly pour in olive oil, whisking constantly, until the vinaigrette is emulsified. Season with salt and pepper. Spoon over salads.
Yield: approximately 2/3 cup vinaigrette