Jul 14 2026
Restaurants›Maison›Salade Verte Recipe

Salade Verte Recipe

Inspired by Maison
Time20m
Serves4

dijon vinaigrette, fines herbs

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Ingredients

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Salad

Dijon Vinaigrette (Fines Herbes)

Method

Dijon Vinaigrette (Fines Herbes)

  1. 1

    Prepare shallot and herbs

    Peel and finely mince the shallot until very small. Rinse, dry, and finely chop parsley, tarragon, and chervil; measure and set aside.

  2. 2

    Combine acid and mustard

    In a medium bowl or a jar, whisk together the white wine vinegar, Dijon mustard, whole-grain mustard, honey, and lemon juice until smooth and slightly emulsified.

  3. 3

    Add aromatics

    Whisk in the minced shallot, chopped parsley, tarragon, and chervil. Season with sea salt and freshly ground black pepper and taste; adjust salt, pepper or honey for balance (should be bright, slightly sharp, with a touch of sweetness).

  4. 4

    Emulsify with oil

    Slowly stream in the extra-virgin olive oil while whisking continuously to create a smooth vinaigrette. Alternatively, secure the jar lid and shake vigorously until emulsified. The vinaigrette should coat the back of a spoon.

  5. 5

    Rest

    Let the vinaigrette sit for at least 10 minutes at room temperature to allow the flavors to meld. If not using immediately, refrigerate up to 3 days and bring to room temperature and re-whisk before serving.

Salad

  1. 6

    Prepare vegetables

    Rinse all greens thoroughly in cold water to remove grit. Spin or pat dry very well — dressing will cling better to dry leaves. Trim and thinly slice the cucumber into half-moons. Trim radishes and slice paper-thin. Snip chives finely.

  2. 7

    Assemble

    Gently toss the mixed lettuces and frisée in a large salad bowl to combine. Add cucumber, radishes, and chives and toss lightly to distribute.

  3. 8

    Dress and finish

    Just before serving, drizzle about 3 to 4 tablespoons of the Dijon fines-herbes vinaigrette over the salad (start with less; you can always add more). Toss gently to coat the leaves evenly. Taste and add a little more vinaigrette or a pinch more salt and pepper if desired.

  4. 9

    Serve

    Divide among 4 chilled plates or bowls and serve immediately so the greens remain crisp.

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