Salade à la vinaigrette crémeuse aux agrumes

Ingrédients

• 1 Tablespoon yellow onion or shallot (, finely chopped)
• 2 Tablespoon white vinegar ((or 30mL))
• 1/4 cup mayonnaise ((or 58g))
• 1/4 cup sour cream ((or 61g))
• 2 Tablespoon olive oil (, EVOO or regular (or 30mL))
• 1 Tablespoon honey ((or 21g))
• 1 Tablespoon lemon juice ((or 15mL))
• 1 Tablespoon parsley (, minced (leaves only))
• 1/2 orange (, zested)
• 1/2 lemon (, zested)
• 1/2 lime (, zested)
• 2 head artisan romaine lettuce (, washed (or any lettuce around 6 inches long))
• 2 radish (, thinly sliced (optional for garnish))
• Pistachio (, roughly chopped (optional for garnish))

Préparation

1. 1

   Combine the finely chopped yellow onion or shallot into a mixing bowl with the vinegar. Let the mixture sit for about 10 minutes to help remove some spiciness from the onion/ shallot.

2. 2

   While the onion/ shallot marinate, cut the 2 heads of lettuce in half, long ways. Dry off any excess water as needed.

3. 3

   Once the 10 minutes have passed, add the remaining ingredients for the vinaigrette and whisk until well combined. Use the dressing immediately by drizzling it over the lettuce halves or cover and store it in the fridge for up to 1 week, just give it a good mix before using.

4. 4

   Dress the salad with some freshly sliced radish and a sprinkle of chopped pistachios. Enjoy!