A simple vinaigrette for a salad
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.
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
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.
The basic rule for vinaigrette is three parts oil to one part vinegar, from there it’s simply a matter of taste.