Butter Lettuce Salad with Shallot Vinaigrette

Ingredients

Equipment Needed

• •Salad spinner
• •Large mixing bowl
• •Small bowl for vinaigrette
• •Whisk

Instructions

1. 1

   Select and clean the lettuce

   Choose butter lettuce heads that feel heavy for their size with tightly furled centers. The outer leaves may show some browning at the edges. That's fine. Peel them away until you reach the pale, tender heart. Separate the leaves gently, keeping smaller inner leaves whole and tearing larger outer leaves into manageable pieces. Submerge in cold water and swirl gently to release any grit. Lift the leaves out (don't pour through a colander, which forces grit back onto them) and spin dry in batches.

   Wet lettuce dilutes your vinaigrette and prevents it from clinging. A salad spinner is not optional here. Dry those leaves until they squeak.
2. 2

   Macerate the shallots

   Place the minced shallot in a small bowl with the red wine vinegar and a pinch of salt. Let this sit for ten to fifteen minutes while you prepare everything else. The acid softens the shallot's harsh bite and turns it almost sweet. You'll notice the shallot pieces turn slightly pink at the edges. This is the transformation you want.

3. 3

   Build the emulsion

   Add the Dijon mustard, salt, and pepper to the shallot mixture. Whisk until combined. The mustard contains compounds that help oil and vinegar bind together, creating a stable emulsion. Now add the olive oil in a very thin stream, whisking constantly. Start with drops, then graduate to a thread as the mixture begins to thicken. The finished vinaigrette should coat the back of a spoon and look creamy, not separated.

   If your vinaigrette breaks and looks oily, start fresh in a clean bowl with half a teaspoon of mustard. Slowly whisk in the broken dressing and it will come back together.
4. 4

   Taste and adjust

   Dip a lettuce leaf into the vinaigrette and taste. The dressing should make your mouth water slightly from the acid, then smooth out with the richness of the oil. Adjust salt first, then vinegar if needed. Remember that the dressing will be diluted slightly when tossed with the leaves, so it should taste a bit assertive on its own.

5. 5

   Dress and toss

   Place the dry lettuce in your largest mixing bowl. You need room to toss without bruising. Add about two-thirds of the vinaigrette and toss gently with your hands or two large spoons, lifting from the bottom and turning the leaves over. Every surface should glisten but not drip. Add more dressing only if needed. Scatter the tarragon, chives, and chervil over the leaves and toss once more, gently.

   Your hands are the best tools for tossing delicate greens. You can feel when every leaf is coated and stop before you've overdressed.
6. 6

   Plate and serve immediately

   Transfer the salad to a wide, shallow serving bowl or divide among individual plates, mounding the leaves with some height rather than pressing flat. Finish with a few flakes of sea salt scattered over the top. Serve within minutes. Dressed butter lettuce waits for no one. The delicate leaves begin to wilt the moment vinaigrette touches them, and there is no recovery from a soggy salad.

Chef Tips

• •Butter lettuce is also sold as Boston lettuce or Bibb lettuce. They're closely related varieties with the same tender texture. Buy whichever looks freshest at your market.
• •The ratio for a French vinaigrette is traditionally three parts oil to one part acid. I find this too mild for butter lettuce, which can handle brighter dressing. This recipe uses closer to three to one, but trust your palate.
• •Make the vinaigrette first and let it sit at room temperature while you prepare the lettuce. The flavors marry and the shallot mellows. But once you dress the salad, serve it immediately.
• •This salad pairs beautifully with roasted chicken, grilled fish, or a simple omelet. It also makes an elegant first course before a rich main, cutting through what's to come.
• •If your olive oil is too peppery or bitter, the vinaigrette will be too. Use a milder oil here. Save the aggressive Tuscan stuff for finishing soups.

Advance Preparation

• •The vinaigrette can be made up to three days ahead and refrigerated. Bring to room temperature and whisk vigorously before using, as it will have thickened and possibly separated slightly.
• •Lettuce can be washed, dried, and stored wrapped loosely in kitchen towels inside a plastic bag for up to two days. The drier it stays, the better it keeps.
• •Never dress the salad until the moment you serve it. There is no making this ahead. The leaves will collapse into a sad, wet heap within minutes of contact with acid.

Frequently Asked Questions

Nutrition Information

1 serving (about 235g)