📝 About This Recipe
This quintessential French bistro salad celebrates the delicate, velvety texture of butter lettuce paired with a vibrant quartet of fresh herbs. The secret lies in the 'Fines Herbes' blend—chervil, chives, parsley, and tarragon—which provides a sophisticated, aromatic profile that elevates simple greens to a gourmet experience. Dressed in a bright champagne vinaigrette, this salad is a masterclass in balance, offering a refreshing palate cleanser or a light, elegant starter.
🥗 Ingredients
The Greens
- 2 large heads Butter Lettuce (Bibb or Boston variety; washed, dried, and torn into bite-sized pieces)
The Fines Herbes
- 1/4 cup Fresh Chervil (plucked into small sprigs)
- 3 tablespoons Fresh Chives (finely minced)
- 1/4 cup Fresh Flat-Leaf Parsley (leaves only, roughly chopped)
- 2 tablespoons Fresh Tarragon (leaves only, minced)
Champagne Vinaigrette
- 2 tablespoons Champagne Vinegar (high quality)
- 1 small Shallot (finely minced)
- 1 teaspoon Dijon Mustard (smooth, not grainy)
- 1/2 teaspoon Honey (to balance acidity)
- 1/3 cup Extra Virgin Olive Oil (mild and fruity)
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (fine grind)
Optional Garnish
- 2-3 pieces Radishes (shaved paper-thin for crunch)
👨🍳 Instructions
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1
Begin by preparing the vinaigrette base: in a small glass bowl, combine the minced shallots and champagne vinegar. Let them sit for 5-10 minutes to macerate, which mellows the raw bite of the shallot.
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2
Whisk the Dijon mustard and honey into the vinegar mixture until fully incorporated and smooth.
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3
Slowly drizzle in the extra virgin olive oil in a steady stream, whisking constantly until the dressing is emulsified and thickened.
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4
Season the dressing with kosher salt and freshly cracked black pepper. Taste with a leaf of lettuce and adjust seasoning if necessary; set aside.
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5
Prepare the butter lettuce by removing any bruised outer leaves. Gently tear the leaves into large, manageable pieces rather than chopping them to prevent bruising.
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6
Wash the lettuce leaves in cold water and spin them very dry in a salad spinner. Any residual water will prevent the dressing from adhering to the leaves.
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7
Prepare the herb blend: combine the chervil sprigs, minced chives, chopped parsley, and minced tarragon in a small bowl. Toss them together gently to mix.
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8
Place the dried butter lettuce in a very large chilled mixing bowl. There should be plenty of room to toss the leaves without crushing them.
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9
Sprinkle three-quarters of the herb blend over the lettuce leaves. If using radishes, add the shaved slices now.
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10
Drizzle about half of the vinaigrette over the greens. Using clean hands or large salad tongs, toss the salad with a gentle lifting motion until every leaf is lightly coated.
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11
Add more dressing only if needed; the goal is a light shimmer on the leaves, not a pool at the bottom of the bowl.
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12
Transfer the salad to a chilled serving platter or individual plates, piling the leaves high for volume.
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13
Garnish with the remaining fresh herb blend and an extra crack of black pepper.
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14
Serve immediately while the leaves are crisp and the herbs are fragrant.
💡 Chef's Tips
Always use a salad spinner; wet lettuce is the enemy of a good vinaigrette. If you can't find chervil, substitute with extra parsley and a tiny pinch of ground anise or fennel fronds. Tear the lettuce by hand rather than using a knife to prevent the edges from oxidizing and turning brown. Chill your serving plates in the refrigerator for 15 minutes before plating to keep the delicate greens crisp. Make the dressing up to 24 hours in advance, but do not add the fresh herbs until the very last moment.
🍽️ Serving Suggestions
Pair with a chilled glass of Sancerre or a crisp Sauvignon Blanc. Serve alongside a classic Roasted Chicken with pan juices. Excellent as a light starter before a rich Steak Frites dinner. Accompany with a warm, crusty sourdough baguette and salted French butter. Add a few shavings of aged Comté cheese on top for a savory vegetarian lunch.