Simple Salad with Shallot and Tarragon Dressing
Chef: Nathan Peisto
Time: 15 min
Serves: 2-3 people
1 large shallot finely chopped
½ cup extra virgin olive oil
½ cup white wine vinegar
1 bunch fresh tarragon coarsely chopped
½ tsp flake salt
8oz baby lettuce salad
Optional fresh Heirloom tomatoes, sliced
Combine the shallot, tarragon and vinegar in a cup or bowl.
Vinegar should just cover the shallot and tarragon mixture.
Allow to sit for at least one hour.
Add salt and extra virgin olive oil to pickled shallots, stir vigorously.
Drizzle baby lettuce and tomatoes with dressing and enjoy!