Coeur De Laitue / Shallots / Vinaigrette Maison Recipe

Prepare shallot

Peel the shallot designated for the vinaigrette and finely mince it. Place the minced shallot in a small bowl or jar.

Emulsify dressing

Add the white wine vinegar, Dijon mustard, honey (if using) and lemon juice to the minced shallot. Whisk to combine until uniform.

Incorporate oil and season

Slowly drizzle in the extra-virgin olive oil while whisking continuously to form a smooth emulsion. Alternatively, add all ingredients to a jar, secure the lid and shake vigorously for 20–30 seconds. Season with salt and freshly ground black pepper, then taste and adjust acidity, sweetness or seasoning as desired. Set aside at room temperature for 10 minutes to allow flavors to meld.

Prepare lettuce

Remove any limp outer leaves from the butter lettuce heads. Trim the stem so each heart stays intact, then rinse gently under cold running water. Spin or pat dry thoroughly so dressing will cling; excess water will dilute the vinaigrette.

Prepare shallots and chives

Peel the remaining shallots and slice them very thinly into rings. If you prefer milder shallot, soak the slices in cold water for 5 minutes and drain. Finely chop the fresh chives and reserve a small pinch for garnish.

Dress lettuce

Place the dry butter lettuce hearts on a serving platter or divide among plates. Spoon about 1 to 1½ tablespoons of the vinaigrette over each lettuce heart (adjust to taste). Use more or less depending on preference — start conservatively to avoid overdressing.

Finish and serve

Scatter the thinly sliced shallots over the dressed lettuce hearts, then sprinkle chopped chives. Season lightly with flaky sea salt and freshly ground black pepper. Serve immediately so leaves remain crisp.