📝 About This Recipe
The hallmark of any great French bistro is its Salade Verte—a masterclass in simplicity, balance, and technique. This elegant side dish features buttery, tender leaves of Bibb lettuce enveloped in a bright, shallot-infused vinaigrette that cuts through richer main courses. It is the ultimate palate cleanser, designed to bring a refreshing crunch and a sophisticated acidity to your dining table.
🥗 Ingredients
The Greens
- 2 heads Bibb or Butter Lettuce (large, leaves separated and torn into bite-sized pieces)
- 2 tablespoons Fresh Chives (finely minced)
- 2 tablespoons Fresh Chervil or Parsley (leaves only, roughly chopped)
- 1 tablespoon Fresh Tarragon (leaves only, finely chopped)
The Classic Vinaigrette
- 1 Shallot (small, very finely minced)
- 1 teaspoon Dijon Mustard (smooth, high-quality French style)
- 1.5 tablespoons Champagne Vinegar (or white wine vinegar)
- 3 tablespoons Extra Virgin Olive Oil (fruity and mild)
- 1 tablespoon Neutral Oil (such as grapeseed or avocado oil)
- 1/4 teaspoon Fine Sea Salt (plus more to taste)
- 1/8 teaspoon Freshly Cracked Black Pepper (to taste)
- 1 teaspoon Cold Water (to help emulsify the dressing)
👨🍳 Instructions
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1
Begin by carefully separating the leaves of the butter lettuce, discarding any wilted outer leaves or the tough core.
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2
Submerge the leaves in a large basin of very cold water. Gently swish them around to remove any grit or sand, then lift them out into a salad spinner.
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3
Spin the lettuce until it is completely dry; moisture is the enemy of a good vinaigrette as it prevents the oil from clinging to the leaves.
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4
Wrap the dried leaves in a clean kitchen towel or paper towels and place them in the refrigerator for at least 10 minutes to crisp up.
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5
In a small mixing bowl or a clean glass jar, combine the minced shallots, Dijon mustard, and Champagne vinegar.
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6
Add the sea salt and black pepper to the vinegar mixture. Let this sit for 5 minutes to allow the shallots to macerate and soften their bite.
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7
Slowly whisk in the olive oil and neutral oil in a thin, steady stream until the dressing is thick and emulsified.
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8
Whisk in the teaspoon of cold water; this is a secret chef's trick to stabilize the emulsion and lighten the texture.
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9
Taste the dressing with a leaf of lettuce. It should be bright and acidic but balanced; adjust salt or vinegar if necessary.
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10
Place the chilled lettuce leaves into a very large wooden or ceramic bowl, ensuring there is plenty of room to toss them.
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11
Drizzle about half of the vinaigrette over the greens and sprinkle the fresh chives, chervil, and tarragon on top.
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12
Using your hands or large salad servers, very gently toss the salad from the bottom up until every leaf has a faint, glistening coating of dressing.
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13
Add more dressing only if needed—the salad should never be swimming in liquid or weighted down.
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14
Transfer the salad to chilled plates or a serving platter and finish with one final light crack of black pepper.
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15
Serve immediately while the leaves are at their peak of crispness.
💡 Chef's Tips
Always dry your greens thoroughly; even a few drops of water will dilute the flavor of your vinaigrette. Macerating the shallots in vinegar first removes the harsh 'raw' onion flavor and flavors the entire dressing. Use a mix of oils—pure olive oil can sometimes be too bitter for delicate butter lettuce; a neutral oil balances the profile. Only dress the salad at the very last second before serving, as the acid in the vinegar will wilt tender greens quickly. If you don't have fresh herbs, it's better to omit them than to use dried ones in this specific fresh preparation.
🍽️ Serving Suggestions
Serve alongside a classic Steak Frites to provide a refreshing contrast to the rich meat and salty fries. Pair with a warm Quiche Lorraine for a traditional Parisian lunch. Accompany a roast chicken (Poulet Rôti) to soak up some of the delicious pan juices. Enjoy with a crisp glass of Sancerre or a dry Rosé from Provence. Use it as a palate cleanser between a heavy starter and a main course.