- 3 tablespoons fresh lemon juice
- 1 cup extra virgin olive oil
- 1 clove garlic, crushed
- Salt and pepper
- 1 pound Bibb or Boston Lettuce, torn into bite-size pieces
- 1/3 cup packed fresh tarragon leaves, coarsely chopped
- 1/3 cup packed flat-leaf parsley leaves, coarsely chopped
- Add the lemon juice to a large salad bowl and whisk in the olive oil until incorporated. Stir in the garlic, season with salt and pepper and let sit for 10 minutes. Discard the garlic. Whisk the dressing again; add the lettuce and herbs, and toss to coat.