An il Fustino recipe

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Author: Paulette Lambert

Serves: 4

Butter Leaf Lettuce Salad with Tarragon Vinaigrette


1 tablespoon, sherry vinegar
1 tablespoon, shallot - minced
1/2 teaspoon, dijon mustard
1/2 teaspoon, salt
1/4 teaspoon, pepper
1 tablespoon, il Fustino Arbequina EVOO
1 tablespoon, water
2 teaspoons, fresh tarragon - finely chopped
1 head, butter lettuce - core removed and torn in bite-sized pieces
1 cup, radishes - thinly sliced
1 cup, cherry tomatoes - halved


  1. Whisk together vinegar, shallots, mustard, salt, pepper, olive oil, water and tarragon. Set aside.
  2. When ready to serve, toss dressing with lettuce, radishes and tomatoes.