Lettuce salad
This lettuce salad is one of those versatile salads that can be served with any main dishes, used in wraps or sandwiches. The dressing is creamy, tangy and refreshing, clings to lettuce well.
Servings 4 servings
Ingredients
- 6 cups Lettuce (Romanian, butterhead such as Boston and Bibb)
- 3 tablespoon Cream fraiche (ref note 1)
- 2 tablespoon Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- ½ teaspoon Dijon mustard
- Salt and pepper
- ⅓ cup Chives
Instructions
- Clean lettuce well to get rid of any dirt or Chop lettuce and rinse under running water.
- In a large bowl filled with Ice-cold water, add lettuce, press gently to submerge it fully. Drain it well to get rid of any water. (ref note 2)
- Mix Cream fraiche, EVOO, red wine vinegar, dijon, salt, and pepper. Adjust the seasoning. (ref note 3)
- Add drained lettuce to the bowl along with chopped chives. Toss well to coat and serve.
Notes
- Instead of cream fraiche, you can also use mayonnaise, full fat Greek yogurt or sour cream. The taste might differ a bit and you might have to adjust the seasoning accordingly.
- If you cook with lettuce or greens or make salad often, I would strongly recommend using a salad spinner, it drains green leafy veggies well.
- The salad dressing is slightly on tart/sour sides because of vinegar and dijon mustard. You can add a pinch of sugar to balance it out if you wish. For more creamier version, double the dressing recipe.
Nutrition
Serving: 1serving