The Well Dressed Lettuces

Our dear friends, Nancy & Jay joined us for fish tacos al fresco Sunday night.  Jay is a fabulous gardener and produces a bounty of tomatoes and vegtables in the summer. It's still spring and he's already got a bumper crop of tender lettuces. He brought me a beautful pot mixed with Paris Island, Romaine, Red Sail and Salad Bowl. I plan to make a fabulous dressing for a very special salad.  These beautiful green leaves deserve a light dressing that complements their quality. This is a favorite dressing with fresh herbs that makes other salad ingredients unnecessary.

Peel a large garlic clove and place in under the blade of a wide blade knife.  Give it a good whack with your hand to crush it. In a pint jar with a lid, leave crushed garlic and salt in vinegar overnight.  Add the rest of the ingredients the next day, except grated egg, and shake vigorously until all are combined.  Dress lettuces and garnish with grated egg.  Refrigerate over night before use.

2/3 cup rice wine vinegar
1 large garlic clove, crushed                                                                                 
1 tbls finely diced shallot
1 tsp Kosher salt
1/2 tsp fresh ground pepper
 2 tsp Dijon mustard
1 tbls capers
2 tbls chopped pimento
1 tbls honey
1 tbls chopped Italian flat leaf parsley
1 tbls chopped fresh chives
1 olive oil
1/3 cup canola oil
1 hard boiled egg, grated (for garnish)