Instructions: "First-picked tender leaves are perhaps best dressed just with soft extra-virgin olive oil, salt and pepper," cautions chef and cookbook author Alice Waters, citing their fragility and the overpowering effects of vinegar.

That said, we find a restrained splash of this refreshing vinaigrette from Waters to be well-suited to a mixture that includes miners lettuce.

To dress the salad, drizzle a tablespoon of dressing through your fingertips onto a few handfuls of lettuce. Toss gently to coat and taste. If desired, adjust the amount of any of the ingredients slightly or add additional vinaigrette. Serve immediately. 2 small shallots, peeled and very finely diced 2 tablespoons champagne vinegar
2 tablespoons freshly squeezed lemon juice 1/2 teaspoon salt
1/3 cup olive oil

In a small bowl, combine the shallots, vinegar, lemon juice and salt. Stir and let the mixture sit for 10 to 30 minutes. Whisking constantly, slowly add the oil in a steady stream. Use immediately or whisk to recombine before using.

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