See Also: Cooking Club · Salads · Side Dishes · Vegetable Dishes
Lettuce Salad with Herb and Oil Dressing
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 head butter lettuce, or spinach, or any greens as desired
1 egg
zest and juice of 1 lemon or lime (or orange)
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground pepper
1 teaspoon dry mustard
2 tablespoons fresh chives
2 tablespoons fresh parsley
1 1/2 teaspoons tarragon
1/2 cup extra virgin olive oil
1 cup sour cream or yogurt
1 1/2 cups small, cooked shrimp
Wash and dry the lettuce, using a salad spinner or a clean dish towel or cloth napkins. Refrigerate. In processor with steel chopping blade, process the egg with the lemon zest and juice. Add the salt, pepper, mustard, chives, parsley and tarragon. Slowly drizzle in the oil in a steady steam and process until you have a creamy dressing. Blend in the sour cream or yogurt. Place the greens and shrimp in salad bowl, gently toss in the dressing. Serve!
Recipe created 1994-10-29.
