Description
Chef/photographer Judy Doherty makes extra dressing to enjoy as a sauce over grilled chicken or fish.
Ingredients
Units
Scale
- 4–6 cups Bibb lettuce
- 1–2 cups mizuna
- 1 egg yolk
- 1 tablespoon Dijon mustard
- 1 tablespoon minced shallot or green onion
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- Optional garnish: mustard flowers
Instructions
Rinse and spin the lettuce and mizuna and place in a salad bowl. To make the vinaigrette, place egg yolk, mustard, and shallot into the bowl of a food processor, and, with the motor running, gradually stream in the olive oil alternating with the vinegar. Add more oil, vinegar, or mustard to achieve your preferred taste. Toss the greens with a small amount of dressing, gradually adding more until the salad seems nicely dressed.
