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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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We use fresh lemon juice for this vinaigrette as often as we do vinegar. Ingredients:
1 small garlic clove, chopped |
1 anchovy fillet packed in oil, drained, chopped |
kosher salt and freshly ground black pepper |
1 1/2 tablespoons white wine vinegar |
1/4 cup (or more) extra-virgin olive oil |
1 9-ounce head of freshest-possible lettuce, leaves separated, torn if large (about 6 cups) |
1/2 cup minced chives |
Directions:
1. Using a wooden spoon, mash garlic, anchovy, and a pinch each of salt and pepper in a large bowl. Stir in vinegar, then 1/4 cup oil. Season to taste with salt, pepper, and more oil, if desired. Add lettuce leaves and chives just before serving and toss to coat.
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