Shredded Red Leaf Salad with Creamy Red Wine Vinaigrette
- 1/2 large shallot, minced
- 1/2 cup mayonnaise
- 1/4 cup red wine vinegar
- 25 grinds freshly ground black pepper
- 1 to 2 tablespoons olive oil
- 1 head red leaf lettuce, washed, dried, and cut into large chiffonade
Whisk together shallot, mayonnaise, vinegar, and pepper in a large bowl. Slowly whisk in olive oil until homogenous. Season with salt, to taste. Add lettuce to bowl and toss to coat with dressing.