Via Carota Salad
Romaine, frisee, and butter lettuces are dressed with a sherry shallot vinaigrette in this salad inspired by NYC's Via Carota.
Servings: 4 People
Cost: 15
Ingredients
For the salad
- 1 head butter lettuce
- 1 small frisee roughly chopped
- 2 hearts romaine lettuce roughly chopped
For the vinaigrette
- 1 large shallot minced
- 1 clove garlic grated or paste
- 3 tablespoons sherry vinegar
- 1 tablespoons warm water
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon dried thyme
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
For the vinaigrette
- To a mixing bowl, add the shallot, garlic, sherry vinegar, and warm water. Allow to sit for at least 5 minutes to soften the shallots.
- Add the Dijon mustard, honey, and dried time and whisk until incorporated.
- Slowly drizzle in the olive oil while continuing to whisk.
- Add salt and pepper. Taste test and make any final adjustments to salt and pepper.
For the salad
- On a serving platter, begin arranging the lettuces so a little of each is included.
- Begin to spoon the vinaigrette over the first layer of lettuces.
- Repeat until all the lettuce is used and there are multiple layers resembling a pile.
- If desired, top with freshly ground black pepper and serve immediately.
Notes
- The vinaigrette recipe is just enough for the amount of lettuce used in this recipe. If you'd like more, double the recipe. It is great to have on hand in case you'd like extra and it can last up to 3 days when stored in an air-tight container.
- This recipe uses three different types of lettuce, but use what is available and most economical for you.
- We used smooth Dijon mustard for the vinaigrette, but coarse ground mustard works well too.
- Eat immediately so the salad is not soggy.
Nutrition
Calories: 246kcal | Carbohydrates: 5.4g | Protein: 0.9g | Fat: 25.9g | Saturated Fat: 3.6g | Sodium: 588mg | Potassium: 176mg | Fiber: 0.9g | Sugar: 2.7g | Calcium: 12mg | Iron: 3mg