Baby Lettuce Salad with Herbed Red Wine Vinaigrette and Shaved Parmigiano-Reggiano Recipe

Name: Baby Lettuce Salad with Herbed Red Wine Vinaigrette and Shaved Parmigiano-Reggiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup red wine vinegar; 1 tablespoon minced shallot; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup vegetable oil; 1/4 cup olive oil; 1 tablespoon chopped fresh herbs, such as basil, chives, parsley, thyme, rosemary; 10 ounces baby lettuces, such as tango and lollo rosso; 1/4 cup coarsely chopped pitted black olives, such as oil-cured or kalamata; 1/3 cup (1 to 1 1/2 ounces) thinly shaved Parmigiano-Reggiano

Servings: persons

1/4 cup red wine vinegar
1 tablespoon minced shallot
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup vegetable oil
1/4 cup olive oil
1 tablespoon chopped fresh herbs, such as basil, chives, parsley, thyme, rosemary
10 ounces baby lettuces, such as tango and lollo rosso
1/4 cup coarsely chopped pitted black olives, such as oil-cured or kalamata
1/3 cup (1 to 1 1/2 ounces) thinly shaved Parmigiano-Reggiano

1
In a mixing bowl combine the vinegar, shallot, mustard, salt and pepper and whisk to combine.
2
Allow to sit for 5 minutes.
3
Combine the vegetable oil and olive oil in a pourable measuring cup.
4
While continuously whisking the vinegar mixture, add the oil in a slow, steady stream until completely emulsified.
5
Whisk in the fresh herbs.
6
Place the lettuces in a large salad bowl and add the olives.
7
Add enough vinaigrette to just coat the lettuce and toss to thoroughly combine.
8
Divide among salad plates and top with the Parmigiano-Reggiano for garnish.
9
Drizzle with more vinaigrette, if desired.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup red wine vinegar, 1 tablespoon minced shallot, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and more.

Yes, Baby Lettuce Salad with Herbed Red Wine Vinaigrette and Shaved Parmigiano-Reggiano falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baby Lettuce Salad with Herbed Red Wine Vinaigrette and Shaved Parmigiano-Reggiano

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