Photo: Alison Miksch; Food Styling: Cat Steele; Prop Styling: Lindsey Lower
Cost per Serving:
1. Combine vinegar, lemon juice, mustard, shallot and beets in a blender. With blades in motion, slowly add both oils. Blend until thick and creamy. Season with salt and pepper.
2. Pour half of dressing into a large salad bowl and pile lettuce on top. Toss just before serving and pass remaining dressing on the side.