Salade Verte (leafy lettuce)
12 leaves of amix of lettuce such as Bib, Boston, red lettuce
Green beans or asparagus
For the dressing:
1 tablespoon Dijon mustard
2 tablespoons white balsamic vinegar
6 tablespoons first cold press olive oil
1 tablespoon lemon
Salt and pepper
2 tablespoons chopped chives or scallions
To make the salad dressing, put the mustard in a small mixing bowl, dilute with the vinegar then add the olive oil a little at the time, mixing with a whisk or spoon until well blended.
Finish with the lemon juice and the herbs, salt and pepper. Give it a final mixing.
Cook the green beans or steam the asparagus. Set aside to cool off.
Clean and cut the lettuce leaves in bite size.
Put the lettuce in a salad bowl, shave a carrot on top, then some slices of tomatoes and radish.
Top with the green beans or the asparagus.
Dress the salad and mix gently.