Artichoke & Butter Lettuce Salad with Tarragon Vinaigrette

Ingredients

• 2 heads butter lettuce, such as Bibb or Boston (about 6 oz. each), tough outer leaves removed, pale inner leaves washed and dried
• 1 large shallot, minced (to yield 3 Tbs.)
• 3 hard-cooked eggs, quartered
• 1-½ Tbs. fresh lemon juice
• Kosher salt and freshly ground black pepper
• Juice of 1 large lemon
• 4-½ Tbs. extra-virgin olive oil
• + 3 more ingredients
• • 1-½ tsp. minced fresh tarragon
  • 4 large whole artichoke bottoms (see How to prepare artichoke bottoms)
  • 1 Tbs. Dijon mustard

In a small bowl, whisk together the lemon juice, shallot, and mustard and then gradually whisk in the olive oil to create an emulsion. Add the tarragon; season to taste with salt and pepper. Refrigerate until serving time.

View full recipe at Fine Cooking