Cooks' note:
Dressing can be made 2 days ahead and chilled, covered.
Recipe information
Total Time
20 min
Yield
Makes 8 servings
Ingredients
2 tablespoons cider vinegar
1 tablespoon finely chopped shallot
1/2 teaspoon coarse-grain mustard
3/8 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
3/4 lb Bibb lettuce (3 medium heads), larger leaves torn into bite-size pieces
1/4 cup loosely packed small fresh tarragon leaves
Preparation
Step 1
Whisk together vinegar, shallot, mustard, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a stream, whisking until emulsified.
Step 2
Toss lettuce and tarragon with just enough dressing to coat and serve remaining dressing on the side.
