Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Andy Cooks' Romaine lettuce salad with tarragon and shallot Food Andy Cooks' Romaine lettuce salad with tarragon and shallot Preparation time 10 minutes Cooking time Serves 4 Light and fresh: this dish from Andy Cooks will work well with pretty much any white. Err on the fresher, brighter side: Albariño, Verdelho or Semillon. Rosé, or aged and oaked whites would also be a great match. Ingredients 1 Romaine lettuce (cos), washed 2 shallots, very finely sliced 1 bunch tarragon, leaves picked 1 tbsp extra virgin olive oil Juice of ½ lemon ½ tsp Dijon mustard Salt and pepper, to season Method 1. Separate the lettuce leaves and place in a large bowl. 2. Place the shallots in a small bowl and cover with warm water. Drain well in a sieve. Toss through the lettuce with the tarragon. 3. Combine the olive oil, lemon juice and mustard in a screw top jar. Shake vigorously until emulsified, then season with salt and pepper to taste. 4. Drizzle dressing over the leaves and toss gently to combine, then serve. Food Chef Andy Cooks Photographer Benito Martin Food Stylist Vivien Walsh Preparation Time 10 minutes Serves 4 Shop Best Australian Rosé Summer Rosé 12-Pack Price $210.00 Save $102.00 Qty | case Add to cart Summer Rosé 6-Pack Price $111.00 Save $45.00 Qty | case Add to cart Explore More Wines Discover more salad recipes Food Colin Fassnidge's watermelon, fennel, mint & pea salad Food Darren Robertson's broccoli salad recipe Food Barramundi with mango and macadamia salad