From inthekitchenwithkath.com
(Adapted from Jacques Pépin’s recipe in Jacques Pépin Heart & Soul in the Kitchen)
Serves 4 - 6 (Jacques says this serves 4, but I found that it easily served 6 as part of a large meal.)
9 cups torn butter, Boston, or Bibb lettuce (I used a head of “living butter lettuce”.)
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon water
1/3 teaspoon sea salt (I used a heaping ¼ teaspoon of salt.)
½ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1. Thoroughly wash the lettuce and dry in a salad spinner.
2. Spread the lettuce out on paper towels and gently roll it up in the towels.
3. Put the lettuce in a ZipLoc bag and refrigerate until you’re ready to serve.
4. Mix the mustard, vinegar, water, salt and pepper together in a salad bowl.
5. Slowly whisk the olive oil into the other dressing ingredients.
6. When ready to serve, put the lettuce in the salad bowl and toss it well so the dressing is evenly distributed. Serve immediately.