Ingredients

 
  • 1 head of Bibb lettuce, torn into bite-size pieces
  • Handful of chopped fresh herbs (about 1/4 cup), such as chives,       tarragon, and parsley
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons champagne vinegar
  • 2 tablespoons shallots, minced
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 head of Bibb lettuce, torn into bite-size pieces
  • Handful of chopped fresh herbs (about 1/4 cup), such as chives,       tarragon, and parsley
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons champagne vinegar
  • 2 tablespoons shallots, minced
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
 

Time:

Prep Time: 15 minutes

 

Serves: 4

You can find more in the book.

Bistro Salad

When I dine in Paris, I always order a salad vert (green salad) to start, even if it’s not on the menu.  I know it sounds kind of boring to be in the culinary Mecca of the world and be eating salads at every meal, but they’re so good.  The French really know how to do a salad. The secret is to keep it simple.

Combine the lettuce and herbs in a medium bowl.  In a glass jar or plastic container with a tight-fitting lid combine the olive oil, vinegar, Dijon mustard, shallots, salt, and pepper. Shake to combine. Pour over the salad and toss. Serve immediately.