Herb Salad with Champagne Vinaigrette
Red leaf lettuce
Romaine lettuce, inner leaves only
Flat leaf parsley
Gather a handful of each of the ingredients and toss gently in a bowl. Drizzle lightly with a good vinaigrette (see champagne vinaigrette below) and toss to coat the leaves but not drench them in the dressing.
Sprinkle with a special salt (Fleur de Sel, Maldon salt, Sicilian Sea Salt etc.) and a twist or two of freshly ground pepper.
A few shavings of Parmigiano Reggiano or an excellent blue cheese will enhance the flavours and add complexity to this simple salad. Don’t over complicate it though, the point here is to make the fresh herb flavours shine.
1 teaspoon dijon mustard
1/2 teaspoon salt
A twist of freshly ground pepper
2 tablespoon champagne vinegar
1/2 teaspoon honey
8 tablespoons olive oil
Combine all ingredients except oil in a glass or a jar. slowly drizzle in the oil, whisking constantly, until the dressing emulsifies.