salad · Cooking course

Serves 4

Ingredients

• Frisée lettuce — 40 g
• Iceberg lettuce — 40 g
• Lollo rosso (red lettuce) — 40 g
• Baby spinach — 40 g
• Arugula — 40 g
• Chives — 20 g
• Parsley (leaves) — 20 g
• Tarragon — 20 g
• Basil — 20 g

Vinaigrette

• Dijon mustard — 5 g
• White wine vinegar — 10 g
• Salt — 1 g
• Extra-virgin olive oil — 50 g
• Nut oil — 20 g
• Garlic — 1 clove, chopped
• Black pepper — to taste

Instructions

1. Set a large bowl on a tea towel. Pour in the vinegar, add the mustard, and whisk vigorously.
2. Drizzle in the olive oil in a thin stream, whisking constantly until the mixture turns white and emulsified.
3. Add the nut oil and whisk.
4. Add garlic, salt, and pepper; whisk in.
5. Tear large salad leaves by hand into another bowl.
6. Slice the basil into chiffonade and add.
7. Chop the parsley leaves very finely and add.
8. Cut the tarragon like the parsley and add.
9. Finely chop the chives and add.
10. Tear the iceberg by hand and add.
11. Toss the leaves with your hands.
12. Dress lightly with the vinaigrette. Toss gently by hand, lift them out pressed lightly together, and transfer to a plate.