Ingredients
- 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
Preparation
Step 1
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.