By Chef Thomas Keller
Serves four 4 Heads Bibb lettuce 2 T Shallots – minced 2 T Chives – minced ¼ C Italian parsley ¼ C Tarragon leaves ¼ C Chervil leaves ½ C House vinaigrette 1 T plus 1 t Fresh lemon juice Kosher salt Freshly ground pepper 1. Core the heads of lettuce. Separate leaves but keep each head by itself; discard outer leaves. Head by head, place the leaves in a bowl of cold water to refresh them and remove any dirt, then dry in a salad spinner. 2. Place the leaves from one head in a bowl; sprinkle with a pinch of salt, a few grinds of pepper, 1½ tsp. each shallots and chives; and 1 tbsp. each parsley, tarragon, and chervil. 3. Toss gently with 2 tbsp. vinaigrette and 1 tsp. lemon juice. Repeat with remaining heads. 4. To serve, arrange outer leaves as the base on the plate and rebuild each head of lettuce, ending with the smallest leaves. House Vinaigrette Makes about 2½ cups ¼ C Dijon mustard ½ C Red wine vinegar 1½ C Canola oil 1. In a blender, combine the mustard and vinegar at medium speed for about 15 seconds. With the machine running, slowly drizzle in 1/2 c. canola oil. 2.Transfer to a small bowl and, whisking constantly, slowly stream in the remaining 1 c. oil. Use immediately or refrigerate up to two weeks. Toss it right on over here.
Salade De Laitue
Salade De Laitue taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
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By Chef Thomas Keller
Serves four 4 Heads Bibb lettuce 2 T Shallots – minced 2 T Chives – minced ¼ C Italian parsley ¼ C Tarragon leaves ¼ C Chervil leaves ½ C House vinaigrette 1 T plus 1 t Fresh lemon juice Kosher salt Freshly ground pepper 1. Core the heads of lettuce. Separate leaves but keep each head by itself; discard outer leaves. Head by head, place the leaves in a bowl of cold water to refresh them and remove any dirt, then dry in a salad spinner. 2. Place the leaves from one head in a bowl; sprinkle with a pinch of salt, a few grinds of pepper, 1½ tsp. each shallots and chives; and 1 tbsp. each parsley, tarragon, and chervil. 3. Toss gently with 2 tbsp. vinaigrette and 1 tsp. lemon juice. Repeat with remaining heads. 4. To serve, arrange outer leaves as the base on the plate and rebuild each head of lettuce, ending with the smallest leaves. House Vinaigrette Makes about 2½ cups ¼ C Dijon mustard ½ C Red wine vinegar 1½ C Canola oil 1. In a blender, combine the mustard and vinegar at medium speed for about 15 seconds. With the machine running, slowly drizzle in 1/2 c. canola oil. 2.Transfer to a small bowl and, whisking constantly, slowly stream in the remaining 1 c. oil. Use immediately or refrigerate up to two weeks. Toss it right on over here.
