Butter lettuce salad with fines herbs and walnut oil dressing
Fines herbes (no that is not a typo) and walnut oil transform a simple butter lettuce salad into a refreshing, palate-cleansing, stand-out, but non-competing accompaniment to your main course.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 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
- Pepper
- 1/2 to 1 lemon
Instructions
- 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 1/2 – 1 lemon on salad and toss again.