← Nouns Cooking · French

Ingredients

• 1 large soft lettuce (butterhead, oak leaf or batavia)
• 1 tsp Dijon mustard
• 1 tbsp red or white wine vinegar
• 1 small shallot, very finely chopped (optional)
• 3 tbsp Olive oil
• 1 tbsp chives or fines herbes, snipped (optional)
• salt and black pepper

Method

1. Separate the lettuce leaves, wash them in cold water and dry them very well in a salad spinner or tea towel; wet leaves dilute the dressing.
2. In the bottom of the salad bowl, whisk the mustard, vinegar, shallot and a pinch of salt until the salt dissolves, then whisk in the oil until creamy. Add pepper.
3. Pile the leaves on top without mixing. Just before eating, toss gently until every leaf is lightly coated, then scatter with herbs.

Tips

• The French rule of thumb is 1 part vinegar to 3 parts oil; taste a leaf and adjust.
• Serve it after the main course, with the cheese, as many families do.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Serious Eats RecipeTin Eats (bistro salad)