Shallot vinaigrette unifies a simple salad of leftover grilled lamb, potatoes and cherry tomatoes.
40 minutes or less
4 new red potatoes, scrubbed and cut into quarters
1/4 teaspoon salt, or to taste
2 tablespoons shallots, chopped
2 tablespoons white wine vinegar
1 tablespoon mustard
1 tablespoon fresh parsley, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil
Salt and pepper, to taste
1 head red leaf lettuce, large, washed, dried and torn
2 cups cherry or grape tomatoes, halved
3/4 pound seasoned and grilled lamb, thinly sliced
1. Place potatoes in a medium-sized saucepan and cover with lightly salted water by 1 inch. Bring to a boil over medium heat and cook until tender, about 15 minutes.
2. Meanwhile, in a small bowl, whisk together the shallots, vinegar, mustard, parsley and tarragon. Slowly whisk in the oil. Season with salt and pepper to taste.
3. Drain the potatoes and rinse with cold water. Divide lettuce among four plates; arrange the potatoes, tomatoes and grilled lamb on top. Drizzle with the vinaigrette dressing and serve.
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