Vinaigrette should be simple when served with garden lettuces. The addition of mustard to a basic vinaigrette is controversial, as the mustard can overpower the delicate nature of the vinegar and softer lettuces. More elaborated versions – mustard vinaigrette, anchovy vinaigrette – are successfully served with heartier lettuces or greens, such as chicories, kale, little gems, so on. You can make your own decision to suit your taste, though I believe less is more. Always.

BASIC VINAIGRETTE

2 teaspoons chopped shallot
1 tablespoon Champagne or red wine vinegar
Pinch sea salt
4 tablespoons grapeseed or olive oil

Macerate shallot in vinegar for 15 minutes. Add salt and oil. Whisk mixture until well-blended.