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