Butter Lettuce With Shallot Vinaigrette 4.000

Deb Lindsey for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Oct 16, 2018

This is the salad that cookbook author Julia Turshen serves most often at her house. The vinaigrette’s pinch of dried oregano caters to the appeal of a popular bottled salad dressing.

If you want to add crunch, she recommends toasted/chopped hazelnuts.

Make Ahead: The salad can be dressed and held at room temperature for up to 1 hour.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1 medium shallot, minced
  • 1/2 teaspoon kosher salt, or more as needed
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • 2 teaspoons Dijon mustard
  • 1/4 cup mild olive oil
  • Torn leaves from 1 large or 2 small heads butter or Bibb lettuce


Use a dish towel to make a nest on the counter for a large mixing bowl; this will make the vinaigrette prep easier.

Add the shallot, salt and vinegar. Rub the oregano between your fingers as you add it to the mix in the bowl, then stir to incorporate. Let the mixture sit for a few minutes (you can rinse and prep the lettuce, in the meantime) so the shallot softens a bit.

Whisk in the mustard; once it is well incorporated, drizzle in the oil while you whisk, to form an emulsified vinaigrette. Taste (preferably using a piece of lettuce), and season with more salt, as needed.

Add the lettuce but don’t toss to coat; at this point, the salad components can hold at room temperature for an hour or so.

Then toss to coat evenly and serve right away.

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Recipe Source

Adapted from “Now and Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers,” by Julia Turshen (Chronicle, 2018).

Tested by Bonnie S. Benwick.

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