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Ingredients
4 heads Bibb lettuce
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots
2 tablespoons minced chives
1/4 cup Italian parsley leaves
1/4 cup tarragon leaves
1/4 cup chervil leaves
1/2 cup Vinaigrette Dressing (see below)
1 tablespoon plus 1 teaspoon fresh lemon juice
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Instructions
PreparationCarefully cut out the core from each head
of lettuce and separate the leaves, but keep each head
of lettuce together; discard any tough outer leaves.
Because each head of lettuce will be reassembled, the
easiest way to work is with one head at a time. First,
place the leaves in a bowl of cold water to refresh
them and remove any dirt, then lift out and spin-dry
in a salad spinner.
Place the leaves from a single head of lettuce in a
bowl. Sprinkle with a pinch of salt, a few grinds of
pepper, 1 1/2 teaspoons of the shallots and chives,
and 1 tablespoon each of the parsley, tarragon, and
chervil. Then toss gently with 2 tablespoons of the
vinaigrette and 1 teaspoon of lemon juice. Repeat with
the remaining heads.
For each serving, arrange the outer lettuce leaves
as a base on the plate and rebuild each head of lettuce,
ending with the smallest, most tender leaves.
Vinaigrette Dressing
Makes 2 1/2 cups
1/4 cup Dijon mustard
1/2 cup red wine vinegar
1 1/2 cups canola oil PreparationCombine the mustard
and vinegar in a blender and blend at medium speed for
about 15 seconds. With the machine running, slowly drizzle
in 1/2 cup of the oil. Don’t be tempted to add all the
oil to the blender or the vinaigrette will become too
thick. It should be very creamy.
Transfer the vinaigrette to a small bowl and, whisking
constantly, slowly stream in the remaining 1 cup oil.
(The dressing can be refrigerated for up to 2 weeks.
Should the vinaigrette separate, use a blender or immersion
blender to re-emulsify it.)
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