Butter Leaf Salad, Shallot Vinaigrette And Maldon Salt – a delicious recipe with Shallot, shallot bulb, red wine vinegar, mustard, extra-virgin olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
To make the vinaigrette, combine the sliced shallot and vinegar in a small cup. Set aside for at least 15 minutes or up to several hours. The longer the shallots soak in the vinegar, the more their natural sugars will dissolve in the liquid and the sweeter the vinaigrette will be.
2
When you are ready to dress the salad, mix the mustard into the vinegar and add the oil a little at a time, whisking until the vinaigrette is smooth and lightly thickened. Season with the salt and pepper.
3
As soon as the dressing is ready, put the lettuce leaves in a salad bowl. Add the dressing and toss to coat with wooden salad utensils or your hands. You are less likely to bruise the lettuce if you toss it with your hands.
4
Serve on individual salad plates and season each salad with an additional pinch of salt or allow each person to salt their own.
341
kcal
Calories
36
g
Fat
5
g
Carbs
1
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Shallot Vinaigrette:, 1 small shallot bulb, halved and thinly sliced, 1/4 cup red wine vinegar, 1 teaspoon Dijon mustard, and more.
Yes, Butter Leaf Salad, Shallot Vinaigrette And Maldon Salt 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.
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