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Author Notes: Inspired by classic French countryside salads, this is a staple on our table. —HawkinsNewYork
For the salad:
- 4 handfuls green lettuce, like buttercrunch or bibb
- 2 tablespoons roughly chopped parsley
- 2 tablespoons roughly chopped chives
- 1 tablespoon roughly chopped tarragon
- 1 tablespoon roughly chopped mint
- 1 tablespoon roughly chopped dill
- 1/3 cup pine nuts
- Olive oil, to toast
- Salt, to taste
For the dressing:
- 1/3 cup unfiltered apple cider vinegar
- 1 splash freshly squeezed lemon juice
- 2/3 cup olive oil
- 1 tablespoon Dijon or whole grain mustard
- 1 tablespoon finely chopped shallots
- Tear lettuce leaves into large, bite-sized pieces. Thoroughly wash and dry leaves, wrap in paper towels or kitchen cloths, and leave in fridge to crisp up.
- Wash and dry herbs, then mix them together, and place in the fridge.
- In a cast iron pan, add pine nuts, a drizzle of olive oil, and a pinch of salt. Over medium heat, shake or stir pine nuts until color just begins to appear. Turn off burner and continue to stir until evenly colored. Spread pine nuts out to dry on a paper towel-lined plate to absorb excess oil. Keep out until ready to serve.
- To make the dressing, mix all of the dressing ingredients, shake well or whisk together until incorporated, and allow time for flavors to meld. This recipe makes a surplus of dressing, but it's great stored in the fridge for easy weekday salads.
- Twenty to thirty minutes prior to serving, place lettuce in serving dish to allow to warm to room temperature.
- When ready to serve, mix in desired amount of dressing, then add herbs and mix well. Sprinkle pine nuts over the top and serve.