Summer Salad and dressing

Dressing

Ingredients

Makes enough for 4 people, easy to scale up or down.

1 large shallot, minced

2-3 tablespoons aged sherry vinegar, plus more as needed

1 tablespoon warm water

1 cup extra-virgin olive oil

1.5 teaspoons Dijon mustard

1.5 teaspoons whole-grain mustard

1.5 teaspoons honey (optional)

2 sprigs thyme, washed and stripped

1 large clove of garlic, finely grated

1 pinch salt and freshly ground black pepper

Steps

Macerate the shallot: Combine 1 large shallot, minced with 2.3 tablespoons aged sherry vinegar, plus more as needed and 1 tablespoons warm water in a small bowl. Let it sit for 10 minutes to mellow the shallot's sharpness.

Add mustards, honey & garlic: Whisk in 1.5 teaspoons Dijon mustard, 1.5 teaspoons whole-grain mustard, 1.5 teaspoons honey (optional), and 1 large clove garlic, finely grated until well combined.

Emulsify with oil: Slowly drizzle in 1 cup extra-virgin olive oil while whisking constantly until the vinaigrette is emulsified and creamy.

Finish and season: Stir in the stripped thyme leaves from 2 sprigs of thyme, washed and stripped. Season generously with 1 pinch salt and freshly ground black pepper. Taste and adjust with a splash more vinegar if needed.

Tip

The shallot maceration step is key — don't skip it. It tames the raw bite and lets the vinegar do its work. This keeps well in the fridge for up to a week; just shake or whisk before using, as it will separate.

Omit the honey for a sharper dressing.

THe Salad

Ingredients

1 head Boston lettuce, leaves torn

1 romaine heart, chopped

1 bunch watercress, thick stems removed

1 cup day-old bread, torn into coarse crumbs

3 tablespoons extra-virgin olive oil

1 garlic clove, smashed

1 pinch salt and freshly ground black pepper

3 tablespoons sherry shallot vinaigrette ( from above)

Steps

Toast the breadcrumbs: Warm 3 tablespoons of extra-virgin olive oil in a skillet over medium heat with 1 smashed garlic clove. Add 1 cup of day-old bread, torn into coarse crumbs and toasted, stirring often, until golden and crisp. Discard garlic, season with 1 pinch salt and freshly ground black pepper, and set aside to cool.

Prep the greens: Combine 1 head Boston lettuce, leaves torn, 1 romaine heart, chopped, and 1 bunch watercress, thick stems removed, in a large bowl. Keep the leaves whole or lightly torn — you want volume and texture.

Dress and toss: Drizzle 3 tablespoons of sherry-shallot vinaigrette over the greens, then toss gently to coat. Season with 1 pinch of salt and freshly ground black pepper.

Finish with crumbs: Scatter breadcrumbs over the top just before serving to keep them crisp.

Notes

Add the breadcrumbs at the last second — they go soft fast. The watercress is doing the heavy lifting on flavor here, so don't be shy with it. Works beautifully with the sherry shallot vinaigrette.

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