Green Salad with Sherry Shallot Dressing

Sometimes the only thing you need to top off a great meal is a simple salad. This green salad with sherry shallot dressing goes with everything from cozy braised stews to casual pizza nights. With lemon, honey, and Dijon, this dressing is tangy, citrusy, and has just a hint of sweetness. Save this recipe for dinner parties, holidays, or cozy weeknight dinners!

Author: Sunday Table

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 3 servings

Calories: 377 kcal per serving

Ingredients

1 - shallot
3 tablespoons - sherry vinegar
1 tbsp - Dijon mustard
2 teaspoons - honey
½ tsp - lemon zest
3 tablespoons - olive oil
3 tablespoons - avocado oil
Kosher salt and black pepper
1 lb - red butter lettuce
4 ½ ounces - green leaf lettuce
¼ cup - sunflower seeds
⅓ cup - freshly-grated parmesan
½ cup - English cucumbers

Instructions

Place the diced shallots in a small bowl and cover them with cold water. Let the shallots sit for 10-30 minutes. (This will remove any sharp, pungent flavors.) Drain the shallots.
Then, place the shallots, sherry vinegar, Dijon mustard, honey, and lemon zest in a blender. Season with salt and pepper. Blend until smooth, scraping the sides of the blender with a rubber spatula halfway through.
With the blender running on low, slowly drizzle the olive oil and avocado oil into the dressing until it's smooth and creamy. Taste and add more salt and pepper, if needed.
In a large salad bowl, combine the red butter lettuce, green leaf lettuce, sunflower seeds, parmesan, and cucumbers.
Right before serving, add about 1/3 of the dressing to the salad and toss well. Taste and add more dressing, salt, and pepper if needed. Enjoy!

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