- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1 small head Boston or butter lettuce
- 1/3 cup fresh parsley leaves
- 1/3 cup fresh basil leaves
- In a medium bowl, whisk together Dijon mustard, lemon juice, olive oil, and kosher salt.
- Tear the lettuce leaves into smaller pieces and add them to the bowl containing the vinaigrette. Add parsley leaves and basil leaves. Toss well.