Red-leaf lettuce salad with shallot vinaigrette
This Red-leaf Lettuce Salad features crisp leaves dressed in a zesty Shallot Vinaigrette, made with olive oil, mustard, and vinegar. It's a quick and refreshing side dish or light lunch option.
Cook time 20 min
Prep time 10 min
Ingredients:
1 dash salt1 dash black pepper
1 lettuce
3.50 tbsp olive oil
2 tsp mustard
1 tbsp onion
2 tsp vinegar
Enjoy a refreshing and delicious Red-leaf Lettuce Salad tossed in a tangy Shallot Vinaigrette. This recipe pairs crisp lettuce with a simple yet flavorful dressing made from olive oil, mustard, and vinegar. It's perfect for a quick lunch or a side dish to complement any meal.
Instructions:
- Wash the red-leaf lettuce thoroughly under cool running water.
- Shake off excess water or use a salad spinner to dry the leaves.
- Tear the lettuce into bite-sized pieces and place in a large salad bowl.
- In a small mixing bowl, combine the finely chopped shallots and mustard.
- Add the vinegar and mix well.
- Slowly pour in the olive oil while continuously whisking to emulsify the mixture.
- Season with a dash of salt and a dash of black pepper to taste.
- Whisk until the vinaigrette is well combined and smooth.
- Just before serving, pour the shallot vinaigrette over the prepared lettuce.
- Toss the lettuce gently to ensure even coating with the vinaigrette.
4. Serve:
- Transfer the salad to individual plates or serve from the bowl.
- Enjoy your fresh and zesty Red-Leaf Lettuce Salad with Shallot Vinaigrette!
This Red-leaf Lettuce Salad with Shallot Vinaigrette is not only easy to prepare but also packed with flavors. The crispiness of the lettuce combined with the tangy vinaigrette creates a delightful salad that can be enjoyed on its own or as a side dish. Happy cooking!
Red-leaf lettuce salad with shallot vinaigrette FAQ:
Yes, you can substitute red-leaf lettuce with other types of greens like romaine, butterhead, or mixed salad greens. Each will provide a slightly different flavor and texture but will still be delicious.
The salad should be consumed fresh, as the vinaigrette can wilt the lettuce over time. If stored in the refrigerator, keep the dressing separate from the salad for up to 2 days.
If you don't have shallots, you can substitute them with finely chopped red onion or a small amount of garlic for a different flavor profile.
A typical serving size for this salad is about 2 cups of torn lettuce per person. Adjust according to your needs.
This salad is already vegan-friendly, as it contains no animal products. Ensure that the mustard used is also vegan.
Cooking Tips:
- Ensure the lettuce is thoroughly washed and dried to keep the salad crisp.
- Use a high-quality olive oil for the vinaigrette to enhance the overall taste.
- Customize the vinaigrette by adding a pinch of sugar or honey for a touch of sweetness.
- Let the dressing sit for a few minutes before tossing with the lettuce to allow flavors to meld together.
- Consider adding additional vegetables like cherry tomatoes or cucumbers for more texture and flavor.
Nutrition Facts
6 ServingsCalories 10kcal
Protein 0.79g
Carbohydrates 1.72g
Fiber 0.78g
Sugar 0.52g
Fat 8g
More recipes
Spinach and cream cheese scramble
Quick and creamy spinach and cream cheese eggs for breakfast.
05 May 2026Mashed potatoes with green onions and parmesan
Creamy mashed potatoes with green onions and parmesan cheese.
05 May 2026Roast chicken with mushroom and herb rice
Roast chicken with mushroom and herb rice for a comforting meal.
05 May 2026Chocolate strawberries
Enjoy elegant chocolate-covered strawberries, perfect for any occasion.
05 May 2026