Salade Verte Recipe

Name: Frenchy Bar et Brasseries SALADE VERTE Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 6 cups heritage lettuce mix (or mixed baby lettuces); 1 cup heirloom mini tomatoes (or cherry/grape tomatoes), halved; 0.5 cup seeded English cucumber, thinly sliced; 2 tablespoons fine herb mix (chives, parsley, chervil or tarragon leaves), finely chopped; 1 count small shallot, thinly sliced (about 1 small or 1/2 large); 3 tablespoons white wine vinegar; 2 tablespoons water; 0.5 teaspoon sugar; 0.25 teaspoon salt; 3 tablespoons extra-virgin olive oil; 1 tablespoon white wine vinegar; 1 teaspoon Dijon mustard; 1 tablespoon fresh tarragon, finely chopped (leaves only); 0.5 teaspoon honey or maple syrup; 0.25 teaspoon salt; 0.25 teaspoon freshly ground black pepper

Inspired by Frenchy Bar et Brasserie

Time20m

Serves4

Heritage lettuce, heirloom mini tomatoes, cucumber, fine herbs, pickled shallots, tarragon-Dijon vinaigrette

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Ingredients

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Salad

6 cups heritage lettuce mix (or mixed baby lettuces)

1 cup heirloom mini tomatoes (or cherry/grape tomatoes), halved

1/2 cup seeded English cucumber, thinly sliced

2 tablespoons fine herb mix (chives, parsley, chervil or tarragon leaves), finely chopped

Pickled shallots

1 count small shallot, thinly sliced (about 1 small or 1/2 large)

3 tablespoons white wine vinegar

2 tablespoons water

1/2 teaspoon sugar

1/4 teaspoon Celtic sea salt

Tarragon-Dijon Vinaigrette

3 tablespoons extra-virgin olive oil

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

1 tablespoon fresh tarragon, finely chopped (leaves only)

1/2 teaspoon honey or maple syrup

1/4 teaspoon Celtic sea salt

1/4 teaspoon freshly ground black pepper

Method

Pickled shallots

Place the thinly sliced shallot in a small heatproof bowl or jar.

Combine the white wine vinegar, water, sugar, and salt in a small saucepan and warm gently just until the sugar and salt dissolve (do not boil).

Pour the warm pickling liquid over the sliced shallots so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 15 minutes (can be made up to 24 hours ahead). Drain before using, reserving a teaspoon of the pickling liquid if you want to loosen the vinaigrette later.

Tarragon-Dijon Vinaigrette

In a small bowl or jar combine the white wine vinegar, Dijon mustard, honey, salt, and pepper. Whisk or shake until smooth.

Slowly stream in the olive oil while whisking continuously (or add oil to jar and shake vigorously) to emulsify the vinaigrette.

Stir in the finely chopped fresh tarragon. Taste and adjust seasoning; if vinaigrette seems too sharp, add up to 1 teaspoon of reserved pickling liquid or a touch more honey. Keep refrigerated if not using immediately and bring to room temperature before dressing the salad.

Salad assembly

Gently wash and thoroughly dry the heritage lettuce leaves. Tear any large leaves into bite-sized pieces and place in a large mixing bowl.

Add the halved heirloom mini tomatoes and the thinly sliced cucumber to the bowl with the lettuce.

Sprinkle the finely chopped fine herb mix over the salad.

Remove the pickled shallots from their liquid, pat lightly if very wet, and scatter them evenly over the salad.

Just before serving, drizzle about half of the tarragon-Dijon vinaigrette over the salad (reserve extra to offer at the table). Toss gently but thoroughly to coat all leaves and vegetables without bruising.

Taste and add more vinaigrette, salt or pepper as needed. Serve immediately.