This simple salad is the perfect accompaniment to any meal. The caper-cornichon vinaigrette is inspired by one of my favorite LA restaurants: Republique. They serve it alongside their croque-madame, and it’s honestly one of my favorite dishes in the whole city. I have a weird tradition of going there on a rainy day and sitting and scarfing down this salad and sandwich.
Whenever I’m making a salad I pull out my big wooden salad bowl and make the dressing in the bottom of the bowl. Then, I pile my lettuce, herbs, and whatever vegetables are going in right on top. Right before you’re ready to serve, toss everything together, season with salt and pepper and you’re good to go.
**Reminder: just like anything else salads always need seasoning! While you’re tossing the dressing and lettuce together be sure to add some salt, ideally a flakey sea salt like Maldon, as well as freshly cracked black pepper. This will make all the difference in the final product!
Everyday Dinner Salad
- 1 head of red or green leaf lettuce
- 1 small bunch of chives
- 2 sprigs of dill
- 2 sprigs of tarragon
- 2 sprigs of parsley
- 1 radish any variety
- 1 tbsp dijon mustard
- 1 small shallot finely chopped
- 1 tbsp chopped capers
- 1 tbsp chopped cornichon
- 4 tbsp lemon juice
- 1/4 c olive oil
- Wash lettuce and herbs and dry in a salad spinner or on dish towels.
- Tear the lettuce into bite sized pieces and place in a bowl. Pick just the nicest leaves of tarragon, parsley and dill and toss them in the bowl as well, no need to chop them. Do chop the chives, however you like; long batons, or chopped finely. Thinly shave the radish on a mandolin. If using a watermelon radish be sure to peel it, breakfast radishes do not have to be peeled, just washed very well.
- Lastly, sprinkle your salad with sea salt and fresh cracked pepper and go on to making the vinaigrette.
- This vinaigrette, like most, will last forever in the refrigerator so feel free to double or triple the recipe so that you have it available whenever you need it.
- In a small bowl whisk together the lemon juice, shallot, capers, cornichon and dijon mustard. While whisking slowly streaming in the olive oil to emulsify your dressing together.
- Toss the lettuce and herbs with the dressing and be sure to taste it before serving. Season with salt and freshly cracked black pepper.