Bibb Lettuce Salad Recipe

Prepare lettuce

Remove any bruised outer leaves from the Bibb heads. Rinse each head under cold water, then gently spin or pat dry. Separate leaves and leave them whole or tear into large, bite-sized pieces. Chill briefly if desired.

Prepare onion

Using a sharp knife or mandoline, very thinly slice red onion until you have about 1/2 cup shaved. If you prefer a milder onion flavor, soak the shaved onion in cold water for 5 minutes, then drain and pat dry.

Assemble salad

In a large bowl, combine the prepared Bibb lettuce, shaved red onion, halved cherry tomatoes (if using), chopped tarragon, and sliced chives. Toss gently to distribute ingredients evenly.

Finish

Just before serving, sprinkle the toasted nuts over the salad and season with 1/2 tsp coarse sea salt and 1/4 tsp freshly ground black pepper. Dress the salad with the Sherry-Tarragon Vinaigrette (see below) and toss lightly to coat the leaves evenly. Taste and adjust seasoning if needed.

Combine the sherry vinegar, Dijon mustard, and honey in a small bowl or jar. Whisk until smooth and slightly emulsified.

Add the finely minced shallot and 1 tablespoon finely minced fresh tarragon to the vinegar mixture. Let sit for 2–3 minutes to soften and mellow the shallot.

While whisking constantly, slowly drizzle in the extra-virgin olive oil to create an emulsion. If using a jar, add the oil, screw the lid on, and shake vigorously until combined.

Season the vinaigrette with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness: add 1/2–1 teaspoon more honey if you want it sweeter, or 1 teaspoon more sherry vinegar if you want it tangier.

Let the vinaigrette rest for 5–10 minutes at room temperature to allow flavors to meld. Give it a final whisk or shake before dressing the salad.