Salad of Boston Lettuce with Creamy Orange-Shallot Dressing
Yield: 4 servings
1/4 cup reduced-fat mayonnaise
1/2 teaspoon Dijon mustard
1/4 cup fresh orange juice (about 1 orange)
2 teaspoons finely chopped shallot
Freshly ground pepper to taste
5 cups Boston lettuce (1 large head), washed, dried and torn into bite-size pieces
1 cup julienned or grated carrot (1 cup)
1 cup cherry or grape tomatoes, rinsed and halved
2 tablespoons snipped fresh tarragon… or chives (optional)
Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.
Divide lettuce among 4 plates and scatter carrot and tomatoes on top. Drizzle dressing over salads and sprinkle with tarragon (or chives), if desired. Serve immediately.