Via Carota Salad
User Reviews
5
Via Carota Salad
Description
The Via Carota Salad features a mix of butter lettuce, frisee, and romaine lettuces dressed in a distinctive vinaigrette. This dressing is prepared by softening minced shallots in sherry vinegar and warm water, then whisking in garlic, Dijon mustard, honey, dried thyme, salt, pepper, and slowly incorporating extra virgin olive oil. The salad is assembled by layering the different lettuces and spooning vinaigrette over each layer, creating a pile with varied textures and flavors throughout.
This salad offers a crisp and refreshing experience with herbal and slightly sweet acidic notes from the sherry vinaigrette, which enhances without overwhelming the delicate lettuces. The multiple lettuce types provide varied crunch and bitterness which stand out when eaten fresh.
Serve immediately once dressed to prevent sogginess and to enjoy the texture contrast. The salad works well as a light side alongside heartier mains or as a starter. Adjusting the lettuce types according to availability or preference is simple, and the vinaigrette can be doubled for extra dressing on the side.
Keep any leftover vinaigrette stored in an airtight container in the refrigerator for up to three days to preserve its flavors. This makes it handy for dressing other greens or similar salads and allows for quick assembly.
Ingredients
For the salad
- 1 head butter lettuce
- 1 small frisee lettuce roughly chopped
- 2 hearts romaine lettuce roughly chopped
For the vinaigrette
- 1 large shallot minced
- 1 clove garlic grated or paste
- 3 tablespoons sherry vinegar
- 1 tablespoons water warm
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon thyme dried
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
Instructions
For the vinaigrette
- To a mixing bowl, add the shallot, garlic, sherry vinegar, and warm water. Allow to sit for at least 5 minutes to soften the shallots.
- Add the Dijon mustard, honey, and dried time and whisk until incorporated.
- Slowly drizzle in the olive oil while continuing to whisk.
- Add salt and pepper. Taste test and make any final adjustments to salt and pepper.
For the salad
- On a serving platter, begin arranging the lettuces so a little of each is included.
- Begin to spoon the vinaigrette over the first layer of lettuces.
- Repeat until all the lettuce is used and there are multiple layers resembling a pile.
- If desired, top with freshly ground black pepper and serve immediately.
Notes
- The vinaigrette quantity is designed for the salad amount; double for extra dressing.
- Use available lettuces if the original three are not accessible, adjusting for taste and cost.
- Both smooth and coarse Dijon mustard work for the vinaigrette.
- Serve the salad promptly after dressing to maintain crispness and avoid sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 5.4g | 2% |
| Protein | 0.9g | 2% |
| Fat | 25.9g | 40% |
| Saturated Fat | 3.6g | 18% |
| Sodium | 588mg | 25% |
| Potassium | 176mg | 4% |
| Fiber | 0.9g | 4% |
| Sugar | 2.7g | 5% |
| Calcium | 12mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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