By Casa de Suna
Published Feb 18
Sometimes, all you really need to reset the palate is a delicious green salad.
As usual when it comes to culinary endeavors, the French know best, and here, simplicity is key. The salade verte is commonly served in bistros as an accompaniment to a heartier dinner, with a light dressing so the quality of ingredients (tender greens and fresh herbs are paramount) can shine.
Should you want a heartier take: dress it up with some French favorites: blanched asparagus, avocado slices, grapes or apples are all fantastic options.
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How to Make It
Difficulty: Easy
Overall Time: 25 min
Prep Time: 15 min
Serves: 6 to 8
INGREDIENTS
Pickled Shallots
- 1 shallot, finely chopped
- 2 tbsp white wine or Champagne vinegar
- ½ tsp granulated sugar
- ¼ tsp fine sea salt
Dressing
- 3 tbsp lemon juice
- ½ tsp Dijon mustard
- ¼ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- ¼ cup neutral oil, such as avocado oil
Assembly
- 4 cups torn baby gem or romaine lettuce
- 1 head Boston or Bibb lettuce, torn into bite-sized pieces
- ½ cup chopped fresh dill
- ½ cup chopped fresh parsley
- ½ cup chopped fresh chives
- ¼ cup chopped fresh tarragon
INSTRUCTIONS
- Boil a kettle of water. Pour enough boiling water to cover shallots in a small bowl. Let stand for 1 minute, then rinse and drain with cold water. Stir vinegar, sugar, and ¼ tsp salt into shallots. Set aside for 20 minutes.
- Meanwhile, for the dressing, whisk lemon juice with mustard and ¼ tsp salt and pepper in a medium bowl. Whisk in oil until emulsified.
- To assemble, add lettuces and herbs to a large bowl. Use a fork to scoop and scatter pickled shallots overtop, leaving pickling liquid in bowl. Toss salad with enough dressing to coat. Taste and drizzle with some pickling liquid if you prefer a punchier dressing.
Kitchen Tip
‘Washing’ the shallots with boiling water before pickling them will dilute their pungency and spiciness.
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