Mayan Jaguar Lettuce Salad with Dijon Vinaigrette

The Mayan Jaguar lettuce lends itself to salads with strong, sharp flavors. Add some chicken (or more cheese, if you’re a vegetarian) and you’ve got a main dish salad. Note, this will serve 6 as a side dish

What You’ll Need

  • knife and chopping board
  • whisk
  • immersion blender, aka hand or stick blender
  • measuring cup and spoons
  • large bowl
  • salad tongs

Ingredients for the Salad

  • 1 head Mayan Jaguar lettuce (or other romaine)
  • ¼ cup blue cheese, crumbled
  • ¼ cup walnut pieces, toasted
  • 1 medium carrot, shredded

Ingredients for the Vinaigrette

  • 1/4 cup white wine vinegar
  • 2/3-3/4 cup extra virgin olive oil
  • 2 tsp walnut or regular Dijon mustard
  • 1 small shallot, minced
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper

How to Make the Vinaigrette

  1. Pour the vinegar into a bowl or tall container and add the salt. Whisk until the salt is dissolved
  2. Add the mustard, shallot, oil, and pepper. Using your immersion blender, blend the ingredients until emulsified and well mixed.
  3. Taste and add salt or pepper as necessary. The vinaigrette will keep, refrigerated, for a week.

How to Make the Salad

  1. Add the salad ingredients to a bowl.
  2. Toss with the about 1/3-1/2 of the vinaigrette. Add a little more if you like it more fully dressed.
  3. Serve immediately.
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