For this crisp and refreshing salad, buy heads of “live” Bibb lettuce, hydroponically grown and shipped with roots still attached in plastic containers. If the roots are kept moist, the lettuces will remain garden fresh in the vegetable drawer of your refrigerator for up to a week. You can substitute arugula or chicory, both peppery greens for the lettuce.
To keep herbs fresh, wrap them loosely in a damp paper towel and store in a zippered plastic bag in the vegetable drawer of the refrigerator.
Recipe courtesy of Williams-Sonoma
- FOR THE VINAIGRETTE: 6 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, pressed
- 1 teaspoon Dijon mustard
- Coarse salt and freshly ground pepper, to taste
- 2 heads Bibb lettuce, leaves separated and torn into bite-size pieces
- 1 bunch fresh chervil, tough stems removed
- 1 bunch fresh tarragon, tough stems removed
- 1 cup fresh flat-leaf parsley leaves
- 1 To make the vinaigrette, in a small bowl, whisk together the olive oil, vinegar, garlic and mustard. Season with salt and pepper.
- 2 Let stand at room temperature for at least 30 minutes or up to 4 hours to allow the flavors to blend.
- 3 In a large serving bowl, combine the lettuce, chervil, tarragon and parsley. Whisk the vinaigrette, drizzle it over the greens and toss to coat the leaves well. Serve immediately.