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
- 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.
- 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