I absolutely insist on having something crunchy on my plate at every meal. The thought of just eating mushy food (the creamed spinach and the soft potatoes) just doesn’t agree with me unless there is something there to break up the monotony. I this this simple salad does the trick!
4 heads Bibb lettuce
Kosher salt and freshly ground black pepper
2 TBSP minced shallots
2 TBSP minced chives
1/4 cup Italian parsley leaves
1/4 cup tarragon leaves
1/4 cup chervil leaves
1/2 cup House Vinaigrette (see below)
1 tablespoon plus 1 teaspoon fresh lemon juice

Mix the house vinaigrette with the lemon juice. Plate the lettuce on individual plates. 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 on each. Then drizzle with 2 tablespoons of the vinaigrette/lemon mix.


1/4 cup Dijon mustard
1/2 cup red wine vinegar
1 1/2 cups canola oil

Combine 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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