Little Gem Salad with Herbs and Red Wine Vinaigrette

1. Refresh

Carefully tear the little gem lettuce into bite-size pieces and place them in a large bowl of ice-cold water to crisp up for about 5 minutes. Roughly chop the soft herbs and add them to the bowl with the lettuce.

2. Make the Dressing

In a jar with a tight-fitting lid, combine the red wine vinegar, oil and Dijon mustard with a pinch of salt. Secure the lid and shake vigorously until the mixture is well emulsified.

3. Dress the Salad

Remove the lettuce and herbs from the ice water and gently dry them using a salad spinner. If you don’t have a spinner, lay them out on a clean tea towel or a tray lined with paper towels and pat them dry. Transfer the dried greens to a large bowl. Sprinkle a pinch of flaky sea salt over the greens. Drizzle about a third of the vinaigrette over the salad. Using your hands or salad tongs, toss the greens gently to ensure they are lightly and evenly coated with the dressing. Taste the salad and adjust the seasoning if necessary. If the greens need more flavor, add the remaining vinaigrette or a little more salt. Garnish with chopped chives for an extra burst of color and flavor, if desired.