Shop Emeril Lagasse | Emeril Lagasse's Recipes | HSN Cookbook | Print Friendly Version

¼ cup red wine vinegar
1 tablespoon minced shallot
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup vegetable oil
¼ cup olive oil
1 tablespoon chopped fresh herbs, such as basil, chives, parsley, thyme, rosemary
10 ounces mixed baby lettuces
¼ cup coarsely chopped pitted black olives such as oil-cured or Kalamata
1/3 cup (1 to 1½ ounces) thinly shaved Parmigiano-Reggiano cheese
1 French-style baguette, halved lengthwise and toasted

1. In a mixing bowl combine the vinegar, shallot, mustard, salt and pepper and whisk to combine. Allow to sit for 5 minutes. Combine the vegetable oil and olive oil in a pourable measuring cup.
2. While continuously whisking the vinegar mixture, add the oil in a slow, steady stream, until completely emulsified. Whisk in the fresh herbs.
3. Place the lettuces in a large salad bowl and add the olives. Add enough vinaigrette to just coat the lettuce and toss to thoroughly combine.
4. Divide among salad plates and top with the Parmigiano Reggiano for garnish. Drizzle with more vinaigrette if desired and serve with the toasted French bread.