This salad works well with big holiday meals as well as casual steak/frites suppers. It’s nice to have this simple yet elegant item on the buffet table. This is from Tyler Florence’s book, Dinner at My Place. The lightly toasted walnuts in the photo are my addition.
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1 small shallot, peeled and minced
1 teaspoon Dijon mustard
1 lemon, juice only
1/4 cup extra virgin olive oil
2 tablespoons honey
1 tablespoon chopped fresh tarragon
kosher salt and freshly ground black pepper
1 head Bibb lettuce
1 tablespoon fresh tarragon leaves
lightly toasted walnuts
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Combine shallot, mustard, and lemon juice in a large salad bowl. Slowly drizzle in oil as you constantly whisk to emulsify the dressing. Once all of the oil has been incorporated, stir in honey and fold in the 1 tablespoon chopped tarragon. Season with salt and pepper.
Wash the lettuce and separate the leaves. Smear the dressing up around the insides of the salad bowl and toss the leaves in the bowl. (By doing this the leaves pick up a light,even coating of the dressing.) Fold in the 1 tablespoon tarragon leaves and serve.
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