- 1 small shallot, minced (about 1/4 cup)
- About 1/4 teaspoon fine sea salt
- 1 1/2 tablespoons barrel-aged red wine vinegar* or organic apple cider vinegar
- 3 tablespoons California extra-virgin olive oil, or more to taste
- 3 quarts loosely packed whole lettuce leaves (from 2 or 3 small heads limestone lettuce, Tom Thumb, or other small crisp lettuce)
- Small handful of small dill leaves (or torn larger leaves)
- Small handful of small basil leaves (or torn larger leaves)
- Small handful of small mint leaves (or torn larger leaves)
- Small handful of small cilantro leaves (or torn larger leaves)
- calories 95
- caloriesfromfat 66 %
- protein 2.8 g
- fat 7.3 g
- satfat 1 g
- carbohydrate 6.8 g
- fiber 2.4 g
- sodium 114 mg
- cholesterol 0.0 mg
How to Make It
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.
Wash lettuce and dry well, then combine with herbs in a large bowl or on a platter.
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.
*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.