House Dressing

Serves 1
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Directions

  1. 1Rinse diced shallot in a fine-mesh sieve under cold water, drain.
  2. 2Rinse diced shallot in a fine-mesh sieve under cold water, drain.
  3. 3Rinse diced shallot in a fine-mesh sieve under cold water, drain.
  4. 4Combine shallots with vinegar and warm water in a bowl and let sit for 2 minutes.
  5. 5Combine shallots with vinegar and warm water in a bowl and let sit for 2 minutes.
  6. 6Combine shallots with vinegar and warm water in a bowl and let sit for 2 minutes.
  7. 7Whisk in olive oil, honey, both mustards, thyme, garlic, salt, and pepper.
  8. 8Whisk in olive oil, honey, both mustards, thyme, garlic, salt, and pepper.
  9. 9Whisk in olive oil, honey, both mustards, thyme, garlic, salt, and pepper.
  10. 10Adjust vinegar and seasoning to taste.
  11. 11Adjust vinegar and seasoning to taste.
  12. 12Adjust vinegar and seasoning to taste.
  13. 13Toss lettuce, fennel, dill, cilantro, parsley, and chives with the dressing.
  14. 14Toss lettuce, fennel, dill, cilantro, parsley, and chives with the dressing.
  15. 15Toss lettuce, fennel, dill, cilantro, parsley, and chives with the dressing.
  16. 16Season lightly with salt and pepper.
  17. 17Season lightly with salt and pepper.
  18. 18Season lightly with salt and pepper.
  19. 19Mound onto a platter, and serve immediately.
  20. 20Mound onto a platter, and serve immediately.
  21. 21Mound onto a platter, and serve immediately.
  22. 22Refrigerate extra dressing up to 1 week.
  23. 23Refrigerate extra dressing up to 1 week.
  24. 24Refrigerate extra dressing up to 1 week.

Ingredients

  • 1 large shallot, finely diced
  • 1 large shallot, finely diced
  • 1 large shallot, finely diced
  • 2 Tbsp sherry vinegar
  • 2 Tbsp sherry vinegar
  • 2 Tbsp sherry vinegar
  • 1 tsp sherry vinegar
  • 1 tsp sherry vinegar
  • 1 tsp sherry vinegar
  • 1 Tbsp warm water
  • 1 Tbsp warm water
  • 1 Tbsp warm water
  • 1 cup Olive Oil
  • 1 cup Olive Oil
  • 1 cup Olive Oil
  • 1.5 tsp honey
  • 1.5 tsp honey
  • 1.5 tsp honey
  • 1.5 tsp Dijon
  • 1.5 tsp Dijon
  • 1.5 tsp Dijon
  • 1.5 tsp whole-grain mustard
  • 1.5 tsp whole-grain mustard
  • 1.5 tsp whole-grain mustard
  • 0.5 tsp chopped thyme
  • 0.5 tsp chopped thyme
  • 0.5 tsp chopped thyme
  • 1 garlic clove, grated
  • 1 garlic clove, grated
  • 1 garlic clove, grated
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • Baby lettuce
  • Baby lettuce
  • Baby lettuce
  • Shaved Fennel
  • Shaved Fennel
  • Shaved Fennel
  • Dill
  • Dill
  • Dill
  • Cilantro
  • Cilantro
  • Cilantro
  • Parsley
  • Parsley
  • Parsley
  • 1 inch Chives
  • 1 inch Chives
  • 1 inch Chives

Equipment

fine-mesh sievebowlwhiskplatter

Tips

  • Rinse the shallots before soaking them in vinegar and warm water to turn a punchy dressing into something smoother.
  • Adjust vinegar and seasoning to taste.
  • Refrigerate extra dressing up to 1 week.