Ingredients:
- Dressing:
- 3 tablespoons minced shallot (from 1 medium shallot)
- 1 teaspoon Dijon mustard
- 4 tablespoons red wine vinegar
- Pinch of sugar
- Salt and pepper
- 1/4 cup extra-virgin olive oil
- Salad:
- 8 cups mixed greens such as arugula and exiguous one lettuce
- 2 Belgian endives, chopped
- 1 cup herbs such as basil, chervil, chives, mint, parsley and tarragon, all coarsely chopped
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Ingredients:
- 2 tablespoons wine vinegar
- 1 shallot, quartered
- 1 garlic clove, evenly overwhelmed with the aspect of a knife blade, then minced
- 1 teaspoon salt
- 1/4 teaspoon shadowy pepper
- 1/2 cup extra-virgin olive oil
- 1/2 head iceberg lettuce, rinsed and dried in a salad spinner then carve again into strips about 1/2-go huge and 2-inches long
- 1/2 head purple cabbage, rinsed and dried in a salad spinner then carve again into strips about 1/2-go huge and 2-inches long
- 2 English cucumbers, peeled and sliced into 1/8-go discs
- 4 medium purple tomatoes, carve again into wedges
- 4 medium green tomatoes, carve again into wedges
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