Ingredients

  • 2 small heads Boston lettuce
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon finely minced garlic
  • 1 tablespoon imported mustard such as Dijon or Dusseldorf
  • 6 tablespoons olive oil
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • 1 tablespoon finely ground dried coriander seeds
  • 1 tablespoon finely chopped chives, optional
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      195 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 45 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Pull off and discard any blemished outer lettuce leaves. Cut away core of lettuce and separate leaves. Rinse in cold water and drain or spin dry. Put in salad bowl.
  2. In another bowl combine vinegar, garlic and mustard. Using wire whisk, beat in oil. Add salt, pepper, coriander and chives. Pour dressing over salad and toss.

10 minutes

Dining and Cooking