This is a thick vinaigrette with a shallot puree infusion which pairs very well with the little gem and Belgian endive greens. If the dressing is too thick, it may be thinned out with about a tablespoon of water. If the dressing separates, it may be pulled back with about a tablespoon of water. If you can't find little gem lettuce, baby romaine makes a fine substitute.
Little Gem Lettuce With A Shallot Vinaigrette
Makes 4 to 6 side-course servings
- Shallot Vinaigrette
- 1 small shallot, coarsely chopped
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/2 teaspoon honey
- 1/3 cup extra-virgin olive oil
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon freshly ground black pepper
- Salad
- 4 heads little gem lettuce - (see headnote)
- 2 heads Belgian endive
1. Make the vinaigrette: Combine the shallot, mustard, vinegar, honey, oil, salt and pepper in a container that will accommodate an imersion blender. With the immersion blender in place, blend until the shallot is pureed and the vinaigrette is emulsified. Season to taste with additional salt and pepper. (Add water to thin the dressing, if desired - I added one tablespoon.)
2. Assemble the salad: Break the little gem lettuce off the heads and tear the larger leaves in half. Cut the endive crosswise on a slant into 1/2-inch slices until you reach the hard core; discard the core.
3. Put the greens in a large bowl and dress them with as much vinaigrette as needed to lightly coat the greens. (You may not need all the dressing.)
STORAGE: This dressing may be stored in the refrigerator for up tp three days. It may separate. (See about separation in the headnote.)
