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Bistro Salad with Shallot-Dijon Dressing
1 head butter or Bibb lettuce, washed and patted dry
1 small head radicchio lettuce, washed and patted dry
2 medium tomatoes, cut into eighths
1 small cucumber, peeled and thinly sliced
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 shallot, finely chopped
1 clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3/4 cup extra-virgin olive oil
Tear the lettuces into bite-sized pieces and place in a salad bowl. Add tomatoes and cucumber. This can be made several hours ahead up to this point; cover with damp paper towel and refrigerate.
In a small bowl, whisk the vinegar, mustard, shallot, garlic, salt, and pepper. While still whisking, slowly add the olive oil. Taste for seasoning. This can be made a day or two ahead and refrigerated until ready to use. Makes about 1 cup dressing.
When ready to serve salad, drizzle a few tablespoons of dressing on salad and toss gently; taste. Don't drown the salad. Remaining dressing can be used at a later date. Serves 6.