Lettuce Greens And Vinaigrette – a delicious recipe with shallot, Salt, red wine vinegar, extra virgin olive oil, amount. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Peel the shallot and cut into very thin slices. Put in a small bowl with a pinch of salt and the vinegar. Let the shallot soak in the vinegar for 15 to 20 minutes, then stir in the olive oil and mix well. Taste to see if the balance of vinegar and oil is right - you might need to add more of one or the other.
2
To prepare the lettuces: Remove any damaged leaves on the outside. Separate the heads into individual leaves. Tear large leaves into smaller pieces. Wash them and gently in a bowl in plenty of cold water. Lift the lettuces out and drain.
3
Spin dry in a salad spinner or lettuce drier. Only fill it half full at a time. The most important thing is to have dry lettuce or the dressing won't coat the leaves. As they are dried spread them out on a towel. Roll the towel up loosely, put in an airtight bag, and refrigerate until ready to serve.
4
Toss the salad in the vinaigrette dressing just before serving.
1106
kcal
Calories
125
g
Fat
Fat
* 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 5 ingredients. The key ingredients include: 1 shallot (optional), Salt, 2 tablespoons red wine vinegar, 5 to 6 tablespoons extra virgin olive oil, and more.
Yes, Lettuce Greens And Vinaigrette 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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