Author Notes
Inspired by classic French countryside salads, this is a staple on our table. —HawkinsNewYork
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Ingredients
- For the salad:
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4 handfuls
green lettuce, like buttercrunch or bibb
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2 tablespoons
roughly chopped parsley
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2 tablespoons
roughly chopped chives
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1 tablespoon
roughly chopped tarragon
-
1 tablespoon
roughly chopped mint
-
1 tablespoon
roughly chopped dill
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1/3 cup
pine nuts
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Olive oil, to toast
-
Salt, to taste
- For the dressing:
-
1/3 cup
unfiltered apple cider vinegar
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1 splash
freshly squeezed lemon juice
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2/3 cup
olive oil
-
1 tablespoon
Dijon or whole grain mustard
-
1 tablespoon
finely chopped shallots
Directions
-
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.
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Wash and dry herbs, then mix them together, and place in the fridge.
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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.
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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.
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Twenty to thirty minutes prior to serving, place lettuce in serving dish to allow to warm to room temperature.
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When ready to serve, mix in desired amount of dressing, then add herbs and mix well. Sprinkle pine nuts over the top and serve.
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