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Green Herb Salad with Champagne Vinaigre




Source of Recipe


Williams Sonoma






List of Ingredients



• 1/4 cup extra-virgin olive oil
  
• 1 Tbs. minced shallot
  
• 2 Tbs. Champagne vinegar
  
• 1/4 tsp. salt
  
• 1/4 tsp. freshly ground pepper
  
• 1 large head butter lettuce, leaves separated and torn into bite-size pieces
  
• 1 cup fresh flat-leaf parsley leaves
  
• 1/2 cup fresh cilantro leaves
  
• 1/2 cup fresh chervil sprigs
  






Instructions



1. In the bottom of a salad bowl, combine the olive oil and shallot. Add the vinegar, salt and pepper and mix well with a fork. Top with the lettuce, parsley, cilantro and chervil. When ready to serve, toss well. Mound the salad in individual bowls or on plates. Serves 4.
   
   






Final Comments


Variation: To enrich the dressing, add a little Maytag, Stilton, Gorgonzola or other blue-veined cheese along with the vinegar, coarsely mashing it with a fork. Serve the salad after a main course, accompanied with a sliver of the cheese and some walnuts.