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Red Butter Lettuce With Whole Grain Mustard Vinaigrette

Red Butter Lettuce With Whole Grain Mustard Vinaigrette
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Prep time: , Cook time: , Total time:

DESCRIPTION:

Recipe courtesy of Henrietta Red Restaurant


INGREDIENTS:

INGREDIENTS:

1 Lb Baby Red Butter Lettuce, Leaves Separated and Cleaned

16 Ea Cara Cara Orange Supremes

½ Cup Castelvetrano Olives, Pitted and Quartered

½ Cup Pickled Turnips

½ Cup Almonds, Toasted in Olive Oil and Salt

½ Cup Whole Grain Mustard Vinaigrette (recipe to follow)

To taste salt

To taste Freshly ground black pepper


INGREDIENTS:

INGREDIENTS:

Whole Grain Mustard Vinaigrette

1 Ea Shallot, Brunoise (About 2 tbsp)

2 Ea Lemons, Zested and Juiced

¼ Cup White Wine Vinegar

2 Tsp Salt

2 Tbsp. Honey

4 Tbsp. Whole Grain Mustard

1/4 Cup EVOO

To taste FGBP

1 Ea Garlic Clove


PREPARATION:

PREPARATION:

Red Butter Lettuce With Whole Grain Mustard Vinaigrette

YIELD:

4 Portions

METHOD:

  1. Combine all ingredients except dressing in a medium mixing bowl.
  2. Add dressing incrementally around the edge of the bowl and toss gently to combine until the salad is evenly dressed but there is no excess dressing in the bowl. Toppings will naturally fall to the bottom of the bowl.
  3. Plate in four bowls or on one platter. Distribute toppings evenly over the top of each salad.

Whole Grain Mustard Vinaigrette

YIELD:

1 ½ Cups

METHOD:

  1. In a medium bowl, macerate diced shallots and lemon zest in lemon juice and vinegar for 15 minutes, with salt and a few cracks of fresh black pepper.
  2. Add honey, mustard and whisk to combine.
  3. Add extra virgin olive oil in a slow stream, whisking constantly to emulsify.
  4. Adjust seasoning as desired.

 

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