North Coast Mixed Lettuces with Aged Sherry Vinaigrette
Yield: 6-8 servings
Time: 15 minutes
A perfectly composed salad featuring five carefully selected lettuces, dressed with a refined sherry vinaigrette. Each green is triple-washed and thoughtfully prepared to create a "super happy salad" that reaches toward the sky.
Ingredients
- 2 heads butter lettuce (Boston or Bibb)
- 1 romaine heart
- 1 large Belgian endive
- 1 bunch watercress
- ½ small head frisée
Sherry Vinaigrette
- 1 large shallot, minced
- 2 tablespoons plus 1 teaspoon aged sherry vinegar
- 1 tablespoon warm water
- 1 cup extra-virgin olive oil
- 1½ teaspoons Dijon mustard
- 1½ teaspoons whole-grain mustard
- 1½ teaspoons honey (optional)
- 2 sprigs thyme, stripped
- 1 large clove garlic, finely grated
- Sea salt and freshly ground black pepper
Preparing the Greens
1. Fill a large basin with tepid water
2. Prepare each variety:
- **Butter Lettuce:** Remove damaged leaves, trim at root, leave whole
- **Romaine & Endive:** Remove damaged leaves, halve large leaves on bias
- **Watercress:** Trim roots and long stems, keep tender leaves and stems
- **Frisée:** Remove dark outer leaves, keeping light green and white parts
3. Triple-wash process:
- First wash: Tepid water
- Second wash: Cool water
- Third wash: Cold water
4. Spin dry thoroughly
5. Wrap gently in clean kitchen towels
Making the Vinaigrette
1. Rinse minced shallot briefly under cold water, drain
2. Combine in bowl:
- Shallot
- Sherry vinegar
- Warm water
3. Let stand 2 minutes
4. Whisk in remaining ingredients:
- Olive oil
- Both mustards
- Honey (if using)
- Thyme
- Garlic
- Salt to taste
Assembly
1. Layer in a serving bowl:
- Handful of mixed greens
- Season with salt and pepper
- Drizzle of vinaigrette
2. Repeat layering to create height
3. Finish with final drizzle of vinaigrette
4. Serve immediately
Storage Notes
- Greens may be stored in airtight container up to 3 days
- Vinaigrette keeps refrigerated up to 3 days
*Recipe adapted from Via Carota, New York City*