Lettuces with Mustard Vinaigrette Image

Lettuces with Mustard Vinaigrette

Make this Tonight - "Sunday Salmon Easter Brunch"

Prep Time


  • ¼ cup lemon juice
  • 3 tablespoons dijon mustard
  • 1 tablespoon honey
  • 3 tablespoons shallot, minced
  • 2 teaspoons fine sea salt, plus more to season to taste
  • 1 tablespoon cracked black pepper, plus more to season to taste
  • 1/2 cup extra virgin olive oil
  • 2 heads green leaf lettuce and/or frisee
  • 1 fennel bulb, core removed


  1. Add lemon juice, dijon, honey, minced shallot, sea salt, and cracked black pepper to a bowl.
  2. Slowly stream in extra virgin olive oil while whisking to emulsify.
  3. Thinly shave the fennel bulbs on a mandoline. If doing in advance, store in ice water.
  4. Add greens and shaved fennel to a large mixing bowl.
  5. Toss with dressing and season with salt and pepper to taste.
  6. Arrange salad on a serving platter.