Lettuce - It's What's For Breakfast

And lunch and dinner and more.

After a second and third sowing the lettuce has recovered nicely and I have to say that my selection of greens quite-closely approximates the bitter and tender greens served in a French bistro with every meal.  And it doesn't hurt to have mastered the making a small batches of salad the French way - with just a hint of Dijon mustard.

Fabulous.

Tender Bibb and red leaf lettuces above. 

Classic French Vinaigrette Salad Dressing

Ingredients

        2 tablespoons finely chopped shallots

        2 tablespoons red- or white-wine vinegar

        2 teaspoons Dijon mustard

        4 to 6 tablespoons extra-virgin olive oil

        Freshly ground black pepper and sea salt to taste

Preparation

In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes.   This allows the shallots to mellow a bit.

Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified.  

Season with fine sea salt and freshly ground black pepper.

The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.