A fresh and crispy salad, perfect as a side dish or light meal on its own. Its delicate flavors and subtle vinaigrette dressing make it an unmissable classic on any French table.
⏱️10 min
📊Easy
👥4 servings
🍽️Starter
quickbudget-friendlyvegetarianlight
Ingredients
400 glettuce or mâche
3 cuillères à soupeextra virgin olive oil
1 cuillère à soupewhite vinegar or wine vinegar
0.5 cuillère à caféDijon mustard
1 pincéefine sea salt
1 pincéefreshly ground black pepper
1 pièceshallot
Instructions
1PREPARE THE LETTUCE: Gently remove the lettuce leaves by breaking them by hand to avoid bruising them. Discard any damaged or discolored outer leaves. Rinse the leaves under cold running water, gently passing them through your hands, then drain them carefully in a salad bowl or using a salad spinner. Thoroughly dry lettuce is essential so that the vinaigrette adheres perfectly.
2PREPARE THE VINAIGRETTE: In a small bowl, pour the white vinegar and add the Dijon mustard along with the finely minced shallot. Let it rest for a few seconds to release the flavors. This maceration develops the subtle aromas of the shallot that will give character to your classic vinaigrette.
3EMULSIFY THE DRESSING: Slowly pour the olive oil in a continuous stream while whisking vigorously with a fork or small whisk. The emulsion should become light and homogeneous, almost creamy. This technique creates a beautiful bond between the oil and vinegar. Season generously with fine sea salt and freshly ground black pepper to taste.
4DRESS AND SEASON: Pour the dried lettuce leaves into your serving bowl. Add the vinaigrette in two or three batches, gently lifting the leaves with two wooden spoons to coat them evenly. Each leaf should be lightly moistened but not soaked. Serve immediately on chilled plates to preserve the freshness and crispness of the leaves.