Bibb Lettuce Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- kosher salt and freshly ground black pepper
- 2 tablespoons minced shallots
- 2 tablespoons minced chives
- 1/4 cup tarragon leaves
- Carbohydrate 8 g(3%)
- Fat 16 g(25%)
- Fiber 3 g(10%)
- Protein 3 g(7%)
- Saturated Fat 3 g(15%)
- Sodium 503 mg(21%)
- Calories 178
Preparation Carefully cut out the core from each head of lettuce and separate the leaves, but keep each head of lettuce together; discard any tough outer leaves. Because each head of lettuce will be reassembled, the easiest way to work is with one head at a time. First, place the leaves in a bowl of cold water to refresh them and remove any dirt, then lift out and spin-dry in a salad spinner. Place the leaves from a single head of lettuce in a bowl. Sprinkle with a pinch of salt, a few grinds of pepper, 1 1/2 teaspoons of the shallots and chives, and 1 tablespoon each of the parsley, tarragon, and chervil. Then toss gently with 2 tablespoons of the vinaigrette and 1 teaspoon of lemon juice. Repeat with the remaining heads. For each serving, arrange the outer lettuce leaves as a base on the plate and rebuild each head of lettuce, ending with the smallest, most tender leaves. Reprinted from Bouchon, by Thomas Keller, Copyright © 2004, published by Artisan.
Preparation Carefully cut out the core from each head of lettuce and separate the leaves, but keep each head of lettuce together; discard any tough outer leaves. Because each head of lettuce will be reassembled, the easiest way to work is with one head at a time. First, place the leaves in a bowl of cold water to refresh them and remove any dirt, then lift out and spin-dry in a salad spinner. Place the leaves from a single head of lettuce in a bowl. Sprinkle with a pinch of salt, a few grinds of pepper, 1 1/2 teaspoons of the shallots and chives, and 1 tablespoon each of the parsley, tarragon, and chervil. Then toss gently with 2 tablespoons of the vinaigrette and 1 teaspoon of lemon juice. Repeat with the remaining heads. For each serving, arrange the outer lettuce leaves as a base on the plate and rebuild each head of lettuce, ending with the smallest, most tender leaves. Reprinted from Bouchon, by Thomas Keller, Copyright © 2004, published by Artisan.
