📝 About This Recipe
Experience the quintessence of French bistro elegance with this delicate Bibb lettuce salad, where every leaf is treated like a canvas. The buttery, tender texture of the lettuce is elevated by a bright, sophisticated Champagne vinaigrette that balances acidity with a whisper of honey. This dish is a masterclass in simplicity, celebrating the freshness of garden herbs and the subtle crunch of toasted seeds for a truly refined starter.
🥗 Ingredients
The Greens
- 2 large heads Bibb or Boston Lettuce (washed, dried thoroughly, and leaves torn into bite-sized pieces)
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Fresh Tarragon (leaves stripped and roughly chopped)
- 2 tablespoons Fresh Italian Parsley (leaves only, whole or lightly torn)
Champagne Vinaigrette
- 3 tablespoons Champagne Vinegar (high quality for best acidity)
- 1/2 cup Extra Virgin Olive Oil (mild and fruity profile preferred)
- 1 small Shallot (minced very finely)
- 1 teaspoon Dijon Mustard (smooth, not grainy)
- 1/2 teaspoon Honey or Agave (to balance the sharpness)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon White Pepper (freshly ground)
The Garnish & Crunch
- 3-4 pieces Radishes (sliced paper-thin, preferably on a mandoline)
- 2 tablespoons Sunflower Seeds or Pine Nuts (lightly toasted)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Begin by prepping your Bibb lettuce. Remove the core and gently separate the leaves. Submerge them in a basin of cold water, lift them out gently, and dry them completely using a salad spinner. Damp leaves will repel the vinaigrette.
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2
In a small dry skillet over medium-low heat, toast your sunflower seeds or pine nuts for 3-5 minutes until golden and fragrant. Remove from heat immediately to prevent burning and set aside to cool.
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3
In a small glass bowl, combine the minced shallots and Champagne vinegar. Let them sit for 5-10 minutes; this 'pickles' the shallots slightly and mellows their raw bite.
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4
Whisk the Dijon mustard, honey, kosher salt, and white pepper into the vinegar and shallot mixture until well combined.
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5
Slowly drizzle the extra virgin olive oil into the bowl in a steady stream while whisking vigorously. The goal is to create a creamy, stable emulsion.
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6
Taste the vinaigrette with a leaf of lettuce. It should be bright and zingy; adjust with an extra drop of honey or pinch of salt if necessary.
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7
Place the dried Bibb lettuce leaves in a very large chilled mixing bowl. There should be plenty of room to toss them without bruising the delicate leaves.
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8
Scatter the fresh chives, tarragon, and parsley over the lettuce leaves.
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9
Drizzle about half of the vinaigrette over the greens. Using your clean hands or very light tongs, gently fold the leaves to coat every surface thinly.
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10
Add the sliced radishes and half of the toasted seeds, then give one final, gentle toss.
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11
Arrange the salad on chilled salad plates, stacking the leaves loosely to create height and volume.
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12
Garnish with the remaining seeds and a tiny sprinkle of flaky sea salt. Serve immediately while the leaves are crisp and vibrant.
💡 Chef's Tips
Always dry your lettuce thoroughly; even a small amount of water will dilute the delicate Champagne vinegar flavors. Use white pepper instead of black pepper to maintain the clean, bright aesthetic of the dressing. If the shallots are too pungent, rinse them in cold water and pat dry before adding them to the vinegar. For an extra touch of luxury, chill your salad plates in the freezer for 10 minutes before serving. Do not over-dress the salad; the leaves should look shiny and lacquered, not heavy or swimming in oil.
🍽️ Serving Suggestions
Pair with a crisp glass of chilled Sauvignon Blanc or a dry French Rosé. Serve alongside a classic Roasted Chicken with herbs and buttery mashed potatoes. Accompany with a warm, crusty baguette and salted French butter. This makes a beautiful first course for a seafood-focused dinner party, such as pan-seared scallops. Add a few shavings of aged Gruyère or Comté cheese for a more substantial lunch option.