Bibb lettuce salad

Yield: 4 Servings

Measure Ingredient
1 Head Bibb lettuce
½ Lemon; zest of
1 Egg
1½ teaspoon Dijon-style mustard
1 cup Vegetable oil
½ Lemon; juice of
1 pinch Fresh tarragon leaves
1½ tablespoon Tarragon vinegar
1 tablespoon Honey
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.

HARVEST RESTAURANT

BRATTLE STREET, CAMBRIDGE

From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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