Butter lettuce salad with fines herbs and walnut oil dressing
The best green salad
Fresh, elegant and easy-to-make. This salad is the perfect side when you want a salad that does not compete with your main course, but still shines on its own. Fines herbes and walnut oil give this simple green salad a flavor pop that leaves you wanting seconds. If you don't have walnut oil, feel free to substitute a good quality extra-virgin olive oil. You can make this salad ahead of time by preparing the lettuce, chopping the herbs and making the salad dressing and then assembling right before you serve. Read post on how to make a great vinaigrette.
For a special presentation, reserve one large whole leaf of butter lettuce per guest and use as an individual bowl to serve the salad in.
- 2 heads butter lettuce
- 2 T parsley
- 2 T chives
- 2 T chervil
- 2 T tarragon
- 2 T finely chopped shallot
- 2 t French mustard
- 1 T champagne or white wine vinegar
- 3 T walnut oil
- Sea salt
- ½ to 1 lemon
- Fill your sink with water. Remove lettuce leaves from head by cutting around the core with a paring knife. Place leaves in water-filled sink and swish around to clean. Remove leaves and spin in a salad spinner. Put lettuce in plastic zip lock bags with a piece of paper towel to soak up any extra moisture. Refrigerate until ready to serve. Can be done a day in advance.
- Rinse and dry herbs and finely chop. Can be done an hour or two in advance.
- Finely chop shallot and place in a small mixing bowl. Whisk in mustard and vinegar. Slowly add walnut oil, whisking to create an emulsion. Season with salt and pepper.
- Toss lettuce, herbes and dressing. Squeeze ½ - 1 lemon on salad and toss again.
THIS SERVES WELL WITH