Little gem salad with creamy herb vinaigrette

Makes 4 to 6 servings

Vicky

ingredients

Dressing

2 egg yolks
1/2 teasp minced garlic
1 tbsp Dijon mustard
1/2 teasp minced anchovies
1 1/2 tbsp white balsamic vinegar
1 1/2 teasp Champagne vinegar
1/4 cup cream
2 tbsp extra virgin olive oil
Pinch salt
2 tbsp chopped tarragon
2 tbsp chopped parsley
2 tbsp chopped mint
2 tbsp chopped basil
2 tbsp chopped thyme
2 teasp lemon juice

Salad

4-6 heads Little Gem lettuces, washed, cored and separated into leaves
3 small heads red endive, washed, cored and separated into spears
1/2 cup breadcrumbs, toasted until crisp in olive oil
1/2 cup grated Serena cheese, or any other hard grating cheese like dry Jack or Parmesan
Chopped chives, for garnish
Chopped chervil, for garnish (optional)

directions

For the dressing

1
Place yolks, garlic, mustard and anchovies in blender.
2
Process to incorporate on high speed.
3
Add vinegars and blend together.
4
Add cream, and process for a few seconds.
5
Slowly drizzle oil with the motor running.
6
Season to taste with salt.
7
Place mixture into a bowl and stir in all of the chopped herbs.
8
Finish with lemon juice and stir to incorporate.

1
Place lettuces in a large bowl.
2
Toss with dressing until evenly coated.
3
Divide among 4-6 plates, and sprinkle each with a generous amount of breadcrumbs, cheese, chives and chervil if available.

notes

Use Little Gem lettuce when in season, but romaine hearts can also be substituted. Per serving: 180 calories, 7 g protein, 7 g carbohydrate, 15 g fat (5 g saturated), 91 mg cholesterol, 326 mg sodium, 2 g fiber.

Source: Vicky