Australian Gourmet Traveller – (02)February 2019 (1)

1 butter lettuce, leaves

separated, larger ones torn

1 witlof, leaves separated

6 radishes, thinly sliced

SHALLOT-MUSTARD DRESSING

125 ml (½ cup) extra-virgin

olive oil

2 tbsp red wine vinegar

1 tsp Dijon mustard

2 small golden shallots,

finely chopped

1 For shallot-mustard dressing,

whisk ingredients in a bowl

until well combined. Season

to taste.

2 Arrange lettuce and witlof on

a plate with radish and pour

over dressing to serve.➤

A simple vinaigrette for a salad SERVES 4

If clothes make the man, the dressing makes the salad. And
a well-dressed salad can make the meal. This vinaigrette
keeps it simple with onion for sweetness and mustard for
body. The result? A versatile dressing good for any occasion.

The basic rule for vinaigrette is three parts oil to one

part vinegar, from there it’s simply a matter of taste.

GOURMET TRAVELLER 57