Dana Treat – Treat Yourself

Julie’s Salad

Posted August 1, 2011

Soft Lettuces with Herbs and Avocado
Inspired by Ashley Rodriguez and Julie Hubert
Serves 4

You might spy a couple of sliced olives on my salad plate.  I had a handful left over from making the kids pizza and thought I would throw them in.  Mistake.  With the possible exception of the peas, this salad needs no embellishment from other “stuff”.  The amounts here are obviously fluid – Randy and I polish off this amount between the two of us.  Finally – finally! – Julie chops her lettuce so that the overall feel is more like a chopped salad, but I can’t bring myself to take a knife to those beautiful leaves so I tear them into big pieces.

For the salad
1 head soft butter lettuce, leaves washed and torn, spun dry
One cup roughly chopped herbs, such as tarragon, mint, dill, basil, chives, etc.
4 large radishes, thinly sliced
1 medium avocado, cut into 1-inch chunks
1 small handful fresh peas, optional
Kosher salt

For the dressing
1 egg yolk
2 tbsp. water
2 tsp. Dijon mustard
¼ cup Champagne vinegar
1 tsp. honey
Kosher salt and freshly ground black pepper
¾ cup olive oil
1 large shallot, minced

Make the dressing
Place the egg yolk, water, mustard, vinegar, honey, a large pinch of salt, and a few grinds of pepper in the bowl of a food processor fitted with the steel blade.  Whir to combine.  Open the feed tube and slowly add the olive oil and process until the dressing thickens.  Stop and taste adjust seasoning to your taste with more honey, salt, pepper, or vinegar.  Pour the dressing into a bowl and stir in the shallots.  (This recipe will make more dressing than you need for one salad.  Cover and store in the refrigerator I keep my dressing in recycled salsa or jam jar with a lid.  Good for shaking.)

Make the salad
Place the lettuce, herbs, radishes, avocado, and peas in a large bowl.  Sprinkle the whole mix with a pinch of kosher salt.  Pour on the dressing carefully (you probably won’t need much) and toss gently to combine.  Serve right away.

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