Salade De Laitue, Soft Herbs Recipe

Prepare lettuce

Trim and discard any brown edges from the butter lettuce. Separate leaves, rinse gently in cold water, and spin or pat dry until mostly free of moisture. Tear larger leaves into 2–3" pieces; leave tender small leaves whole.

Prepare herbs

Stack and roll larger herb sprigs where appropriate and finely chiffonade or mince the chervil, tarragon, dill, chives and parsley. Measure about 1 cup total mixed soft herbs for the salad and reserve 1/4 cup minced herbs for the vinaigrette.

Thinly slice radishes on a mandoline or with a sharp knife; halve the cucumber lengthwise, remove large seeds if needed, and slice into thin half-moons. Slice the green parts of the spring onions on a bias. Keep these separate from the lettuce until assembly so they remain crisp.

In a small bowl or jar combine the minced shallot, Dijon mustard, white wine or champagne vinegar, lemon juice and honey. Whisk to dissolve the honey and mustard.

Slowly drizzle in the olive oil while whisking (or put lid on jar and shake) to emulsify the dressing. Stir in the reserved 1/4 cup minced soft herbs. Season with 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust acidity or salt: add up to 1 tsp more vinegar or 1/2 tsp more honey if needed.

In a large mixing bowl gently combine the dried butter lettuce and the 1 cup mixed soft herbs (toss lightly so herbs are distributed but not bruised).

Add the sliced radishes, cucumber half-moons and sliced spring onion to the bowl and gently toss once to combine.

Right before serving, pour about 3–4 tablespoons of the herb vinaigrette over the salad (start with less; you can add more) and toss gently until leaves are evenly coated. Taste and add more dressing, salt or pepper if necessary.

Plate the salad on a serving platter or divide among plates. Sprinkle optional crumbled chèvre or ricotta salata and toasted walnut pieces over the top if using. Finish with a few extra whole herb leaves for garnish.

Serve immediately. If you must make ahead, keep the vinaigrette, greens and garnishes separate and combine within 15 minutes of serving to preserve texture. Leftover dressed salad will wilt and should be consumed the same day.