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  • 2 heads Bibb lettuce
  • House vinaigrette (see recipe below)
  • Salt and fresh black pepper, to taste

For the House Vinaigrette:
(Makes 1 Cup)

  • 1/4 cup red wine vinegar
  • 1 Tbs. Zatarain’s Creole mustard
  • 2 tsp. minced shallot
  • 2 garlic cloves, minced
  • 1 egg yolk
  • 1/3 cup extra-virgin olive oil
  • 3/4 cup vegetable oil
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper


Wash lettuce in cold water. Dry and cut each head into quarters. Use a squirt bottle or spoon to dress lettuce, then season each wedge.

For the House Vinaigrette:
Place vinegar, mustard, shallot, garlic, and yolk in a food processor and blend thoroughly. Gradually add oils and blend until ingredients emulsify. Season with salt and pepper. Do not overblend or you will end up with mayonnaise!

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