Actor Stanley Tucci says the point of a great salad is to have each leaf slightly coated with dressing, so make sure to thoroughly toss this bistro salad, from his cookbook The Tucci Table: Cooking With Friends and Family, before serving.
1/2 shallot, minced 2 tbsp white wine vinegar 1 pinch sea salt 1 tsp good-quality Dijon mustard (optional) 3 tbsp olive oil 3 tbsp vegetable oil, if desired 1 to 2 heads butter lettuce
1. In a bowl, mix together the shallot, vinegar and salt, and leave to steep for a few minutes. Add the mustard (if using) to the vinegar mixture and stir well. Add the olive oil. Blend the dressing with an immersion blender–it will turn into a thick off-white emulsion–then taste. If it seems too sharp, add vegetable oil and a touch more salt, in increments, until the taste is balanced.
2. Thoroughly wash and dry the lettuce.
3. Dress the lettuce leaves with 1/3 to 1/2 of the dressing, mixing well, and serve at once. The leftover dressing will keep, covered in the fridge for a few days. Serves 4 as a side.
Become an insider
Subscribe to Dr. Oz’s free, daily newsletter and get his exclusive, personal tips for living your best life.