How To Make Wedge of Bibb Lettuce with Vinaigrette - Best Recipe | Charleston Magazine

CHARLESTON MAGAZINE'S NEW ONLINE DINING GUIDE

The City Magazine Since 1975

WRITER:

Marion Sullivan

PHOTOGRAPHER:

Peter Frank Edwards

SERVES:

8

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INGREDIENTS:

2 heads Bibb lettuce
House vinaigrette (see recipe below)
Salt and fresh black pepper, to taste

For the House Vinaigrette: (Makes 1 Cup)

1/4 cup red wine vinegar
1 Tbs. Zatarain’s Creole mustard
2 tsp. minced shallot
2 garlic cloves, minced
1 egg yolk
1/3 cup extra-virgin olive oil
3/4 cup vegetable oil
1 tsp. kosher salt
1 tsp. freshly ground black pepper

DIRECTIONS:

Wash lettuce in cold water. Dry and cut each head into quarters. Use a squirt bottle or spoon to dress lettuce, then season each wedge. For the House Vinaigrette: Place vinegar, mustard, shallot, garlic, and yolk in a food processor and blend thoroughly. Gradually add oils and blend until ingredients emulsify. Season with salt and pepper. Do not overblend or you will end up with mayonnaise!

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TAGS:

House / Garlic / Dress / SALT / Vinaigrette

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