Chef/photographer Judy Doherty makes extra dressing to enjoy as a sauce over grilled chicken or fish.
4–6cups Bibb lettuce
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
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.
Keywords: Bibb Lettuce and Mizuna Salad with Dijon Vinaigrette