Salade Verte au Vinaigre
Prep time: 15 minutes
Cook time: 0 minutes
Total time: ~15 minutes
Servings: 6 servings
Country of Origin
France
Description
This simple, crisp green salad (traditionally using delicate butter lettuce) is dressed in a sharp, emulsified Dijon mustard vinaigrette. In France, this salad is served as a crucial palate cleanser, eaten right after the main course to cut through the richness of the meal before the cheese or dessert course.
Presentation & How It's Eaten
Served in a large salad bowl, lightly tossed so every leaf is coated with a microscopically thin layer of dressing. It is eaten alongside rich stews, roasted meats, or enjoyed on its own with a slice of baguette.
Ingredients
2 heads of butterhead (Boston or Bibb) lettuce, washed and gently dried
1 small shallot, very finely minced
1 tbsp Dijon mustard (smooth or coarse-grained)
2 tbsp red wine vinegar (or sherry vinegar)
5 tbsp high-quality neutral oil (or extra virgin olive oil)
Salt and freshly cracked black pepper
A handful of fresh chives or tarragon, finely chopped (optional)
Step-by-Step Directions
Prep the Greens: Tear the butter lettuce leaves into bite-sized pieces. Wash them gently in cold water and dry them completely using a salad spinner. Wet greens will reject the vinaigrette, leaving you with a watery salad.
Macerate the Shallot: In the bottom of your large salad serving bowl, combine the minced shallot, Dijon mustard, red wine vinegar, a pinch of salt, and pepper. Let it sit for 5 minutes to soften the sharp bite of the raw shallot.
Emulsify the Vinaigre (The Secret): Whisking constantly, slowly drizzle the oil into the bowl in a thin stream until the mixture emulsifies into a thick, creamy, and uniform dressing.
Toss Right Before Serving: Place the dry salad greens on top of the dressing in the bowl. Do not mix until the absolute last second before serving.
Dress and Serve: Gently toss the leaves with clean hands or wooden salad tongs until every leaf glistens thinly with the dressing. Garnish with chopped chives or tarragon, and serve immediately.
Optional
Tarragon Touch: Fresh tarragon leaves tossed with the butter lettuce add a beautiful, subtle anise flavor that is highly traditional.
Garlic Rub: Rub the inside of the salad bowl with a cut clove of garlic before assembling the dressing to infuse a gentle garlic aroma.
Cooking Tips
Dry the Lettuce Completely: Use a salad spinner and then pat the leaves dry with a clean kitchen towel. If there is water on the leaves, the oil-based dressing will slide off and pool at the bottom.
Keep it Light: The salad should not be swimming in dressing. It should be barely coated—just enough to make the leaves shine.
Nutrition Facts
(Estimated per serving)
Calories: ~115 kcal
Total Fat: 11g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: ~120mg
Total Carbohydrates: 3g
Dietary Fiber: 1g
Sugars: ~1g
Protein: 1g
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