Salad of Baby Lettuces with Lemon Vinaigrette
The vibrant green chive oil is great drizzled on salad greens, but try it splashed over steamed vegetables, fish or potatoes as well.
Makes 3⁄4 cup (175 mL)
3⁄4 cup (175 mL) olive oil
1 tbsp. (15 mL) shallots, minced
1⁄2 tsp. (2 mL) clove garlic, minced
1 tsp. (5 mL) fresh thyme, finely chopped
11⁄2 tbsp. (20 mL) freshly squeezed lemon juice
1⁄2 tsp. (2 mL) kosher salt
In a small saucepan, heat 1⁄4 cup (60 mL) of the olive oil over medium heat. Add shallots, garlic and thyme; cook until shallots are soft, about 3 minutes.
Remove saucepan from heat and whisk in lemon juice, salt and remaining olive oil. Let vinaigrette cool before dressing lettuce.
Makes 1 cup (250 mL)
1 cup (250 mL) fresh chives, chopped
1 cup (250 mL) vegetable oil
Pinch sea salt
In a blender, purée chives, vegetable oil and salt until smooth and bright green.
1 bunch baby beets, leaves trimmed
1 bunch thin asparagus, ends trimmed
6 cups (1.5 L) baby lettuces (any tender varieties, such as butter, green leaf and purslane), washed and dried
1⁄4 cup (60 mL) lemon vinaigrette
Drizzle of chive oil
Place beets in a pot of cold water. Bring to a boil and cook for 10 to 12 minutes until beets are easily pierced with a knife; drain. When cool enough to handle, slip off skins and cut beets into slices or wedges.
Blanch asparagus in a large pot of boiling, salted water. Cook for 3 minutes or until bright green and still tender-crisp. Using tongs, remove asparagus and plunge into ice water to stop the cooking process.
Place lettuce leaves in a large bowl and gently toss with lemon vinaigrette. Plate the lettuce along with asparagus and beets; drizzle asparagus and beets with chive oil.
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