Total Time
30 Mins
Yield
Serves 4 to 6
Photo: Iain Bagwell; Styling: Emma Star Jensen

How to Make It

Step 1

Mix shallot in a bowl with 1/4 tsp. salt and the vinegar and let stand about 5 minutes to allow shallot to pickle slightly and salt to dissolve. Whisk in oil. Taste and add more vinegar if you want a sharper dressing, or more oil if you prefer it mellower.

Step 2

Wash lettuce and dry well, then combine with herbs in a large bowl or on a platter.

Step 3

Toss lettuce and herbs with a few pinches of salt. Drizzle with dressing and toss gently until leaves are well coated. Taste and add more salt if you like, and some pepper; then toss again.

Step 4

*Barrel-aged vinegar is made the traditional way, fermented over several weeks in barrels or casks. It has a distinctively rich, deep, fruity flavor and is not hard to find; most grocery stores will have one or two brands.

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