More Jardin Lettuce

Ten days ago I plucked the first season of green butter lettuce (see First Jardin Crop of the Season). Tonight it was the reddish lettuce that is loving the rain we had and growing out of hand.

But a special crop like this needs special dressing, so the same issue of Bon Appetit with yesterday's recipes was sourced for a simple Dijon Vinaigrette.

No, that is not a picture of a piece of modern art, it is the beautiful looking vinaigrette.

Mix the following in a blue bowl:
- 1 Tbs fresh lemon juice
- 1 tsp (German) dijon mustard
- 1 Tbs white wine vinegar
- 1 finely minced garlic clove

Then gradually whisk in 1/4 to 1/3 cup olive oil. Season to taste with salt and pepper and enjoy.

This can be made 3 days ahead and covered and chilled in the fridge.


Served with frozen left-over vegetarian lasagna (see May 13 entry for recipe).