Recipes

Bibb Lettuce Salad

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Bibb Lettuce Salad

Bibb Lettuce Salad

amanda

Equipment

  • Kitchen Knife - A versatile knife for cutting vegetables into desired sizes.

  • Cutting Board - Non-slip surface designed to hold food securely while being cut.

  • Mixing Bowls - Set of 3 or more large, sturdy bowls with lids for mixing and storing ingredients.

  • Salad Spinner - A device that removes water from washed salad greens using centrifugal force.

  • Salad Platter - Large serving platter ideal for arranging and presenting a Bibb lettuce salad.

  • Pastry Brush - Useful for brushing dressings or oil evenly on vegetables without over-saturating them.

  • Granite Mortar & Pestle (optional) - A traditional tool to finely mince garlic, which can be added to the dressing.

  • Salad Dressing Bottles - Reusable bottles with dispensers for easy and mess-free application of salad dressings.

  • Stainless Steel Salad Spoon (optional) - A large serving spoon that makes tossing a Bibb lettuce salad easier.

  • Microwave Safe Bowl (optional) - Useful for quickly heating any additional ingredients, like vegetables or protein add-ins.

Ingredients

  • 4 heads Bibb lettuce

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons minced shallots

  • 2 tablespoons minced chives

  • 1/4 cup Italian parsley leaves

  • 1/4 cup tarragon leaves

  • 1/4 cup chervil leaves

  • 1/2 cup House Vinaigrette

  • 1 tablespoon plus 1 teaspoon fresh lemon juice

Instructions

1

Instruction 1

Carefully cut out the core from each head of lettuce and separate the leaves, but keep each head of lettuce together; discard any tough outer leaves. Because each head of lettuce will be reassembled, the easiest way to work is with one head at a time. First, place the leaves in a bowl of cold water to refresh them and remove any dirt, then lift out and spin-dry in a salad spinner.
2

Instruction 2

Place the leaves from a single head of lettuce in a bowl. Sprinkle with a pinch of salt, a few grinds of pepper, 1 1/2 teaspoons of the shallots and chives, and 1 tablespoon each of the parsley, tarragon, and chervil. Then toss gently with 2 tablespoons of the vinaigrette and 1 teaspoon of lemon juice. Repeat with the remaining heads.
3

Instruction 3

For each serving, arrange the outer lettuce leaves as a base on the plate and rebuild each head of lettuce, ending with the smallest, most tender leaves.
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