Yield: 4 Servings
|1||Head Bibb lettuce|
|½||Lemon; zest of|
|1½ teaspoon||Dijon-style mustard|
|1 cup||Vegetable oil|
|½||Lemon; juice of|
|1 pinch||Fresh tarragon leaves|
|1½ tablespoon||Tarragon vinegar|
|½ cup||Finely chopped pecans|
|Salt and pepper|
Separate and wash the lettuce leaves. Pat dry. Blanch the lemon zest in boiling water for 1 minute; rinse and drain. Set aside. Whisk the egg with the mustard. Gradually whisk in the oil in a thin stream, followed by the lemon juice, blanched lemon zest, tarragon, vinegar, honey, pecans, salt, and pepper. Toss the lettuce with the pecan vinaigrette and serve on chilled salad plates.
BRATTLE STREET, CAMBRIDGE
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .