French Bistro Salad (Bibb Lettuce Salad)
This quintessential salad is all about embracing simplicity. Tender bibb lettuce is lightly dressed with a vibrant vinaigrette and finished with a sprinkle of fresh chives, tarragon, and parsley. It’s the perfect compliment to indulgent main courses like French Onion Soup or Steak Frites, or as light and satisfying lunch on its own.
Years ago I was a line cook at Thomas Keller’s Bouchon Bistro in Beverly Hills. One of the best things I took away from that job (besides my boyfriend, now fiancé) was their salad technique. Bouchon —now closed, sadly— made the most delicious simple salads, especially this French Bistro Salad (Salade de Laitue).
There were a few regular salads on the menu with varying components but they all had something in common; a sprinkle of minced shallot and “fine herbs”. Fine herbs is a blend of delicate, leafy herbs —typically parsley, chives, tarragon, and chervil. That combination of shallot and herbs adds a spark of brightness and complexity. It’s the subtle extra touch that makes all the difference and leaves us wondering why even the simplest restaurant salad tastes so much better than the ones we make at home.
Here’s the other secret: superior lettuce = superior salad. I try to avoid salad mixes – the ones that come, pre-washed in bags. Farmers markets, while not always convenient are the best places to buy beautiful, fresh lettuce. Wash the lettuce gently in a bath of ice water then spin dry in a salad spinner. Don’t over fill the salad spinner, lettuce, especially bibb lettuce, is very delicate and will bruise if its crushed and smushed. Spread the washed a dried lettuce leaves out on a clean kitchen towel and store in the refrigerator until you’re ready to toss the salad.
Recipe Ingredients:
To make this salad you will need: Bibb or butter lettuce, parsley and/or chervil, tarragon, chives, shallot, dijon mustard, sherry vinegar, olive oil, salt.
*See recipe card for additional notes and ingredient substitutions.*
Recipe Steps:
Step 1. Prepare the Salad
Trim away the end of each head of lettuce. Discard any blemished or damaged leaves. Carefully separate the leaves from the core. Wash and dry the lettuce well then transfer to a large mixing bowl along with the fresh herbs and minced shallot.
Step 2. Make the Vinaigrette
Whisk together the vinaigrette in a small bowl. You may not need all of it for this recipe, save whats leftover in the refrigerator for up to a week.
Step 3. Serve
This salad can be served one of two ways; composed individually or more communally, on a large platter. To serve the salad individually, place the largest, greenest leaves at the bottom of each plate then begin to build up the salad up like a flower with leaves progressing from large, then medium to finally the smallest leaves at the top.
More Delicious
Salad Recipes
I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!
French Bistro Salad (Bibb Lettuce Salad)
Ingredients
Salad
- 3 heads bibb (or butter) lettuce
- 2 tablespoons minced shallot
- 2 tablespoons minced chives
- 2 heaping tablespoons parsley or chervil leaves
- 2 heaping tablespoons tarragon leaves
- salt and freshly cracked black pepper
Vinaigrette
- 1 tablespoon dijon mustard
- 2 tablespoons sherry vinegar, red wine vinegar or lemon juice
- 1/3 cup olive oil
- salt and freshly cracked black pepper
Instructions
Salad
- Trim away the root end of each head of lettuce then discard any wilted or blemished outer leaves. Gently peel away the lettuce leaves from the core, wash well in ice water then spin dry in a salad spinner. At this point you can leave the lettuce leaves whole or tear them into bite-sized pieces. Transfer to a large salad bowl.
- Just before you're ready to serve, toss the prepared lettuce with 2-3 tablespoons of vinaigrette – enough to lightly coat each leaf – as well ass the herbs, shallot and a pinch of salt – toss to combine.
- To serve: The salad can be composed individually onto salad plates by placing the largest greenest leaves on the bottom and building the salad up like a flower with the smallest leaves at the top. Alternatively, arrange the salad onto one large platter or serving bowl. Serve right away.
Vinaigrette
- In a medium-sized mixing bowl bowl, whisk together the mustard and vinegar. While whisking slowly stream in the olive oil, whisking continuously until all of the oil is incorporated. Season with a pinch of salt and freshly cracked black pepper.
Notes
- Bibb Lettuce: Bibb lettuce is a type of butter lettuce. They can be used interchangeably. Gem lettuce could also be used.
- Sherry Vinegar: substitute: red wine vinegar, rice vinegar, lemon juice
- Olive Oil: substitute: neutral oil like sunflower or grapeseed
Perfect perfect! Thank you!