BIBB LETTUCE SALAD RECIPE RECIPES

Steps:

• Carefully cut out the core from each head of lettuce and separate the leaves, but keep each head of lettuce together; discard any tough outer leaves. Because each head of lettuce will be reassembled, the easiest way to work is with one head at a time. First, place the leaves in a bowl of cold water to refresh them and remove any dirt, then lift out and spin-dry in a salad spinner.
• Place the leaves from a single head of lettuce in a bowl. Sprinkle with a pinch of salt, a few grinds of pepper, 1 1/2 teaspoons of the shallots and chives, and 1 tablespoon each of the parsley, tarragon, and chervil. Then toss gently with 2 tablespoons of the vinaigrette and 1 teaspoon of lemon juice. Repeat with the remaining heads.
• For each serving, arrange the outer lettuce leaves as a base on the plate and rebuild each head of lettuce, ending with the smallest, most tender leaves.

Steps:

• In a small bowl, combine the lemon juice and shallot and allow them to sit for 10 minutes. Whisk in the olive oil, salt and pepper. Adjust the lemon juice, salt and pepper to taste. Set aside 1/4 cup of each of the dill, chervil, tarragon and parsley leaves. Finely chop the remaining herbs and toss them with the chives and celery leaves.
• Place about a quarter of the lettuce leaves, slightly overlapping, on a large platter, and drizzle a few tablespoons of the dressing over them. Evenly scatter a quarter of the chopped herbs, a quarter of the whole herb leaves, a handful of pulled croutons and a sprinkling of the fleur de sel over the lettuce. Pile a second layer of lettuce leaves over the first, and continue layering in the same manner until you have used all the lettuce, dressing, herbs, and croutons, finishing with a sprinkle of herbs and fleur de sel. Squeeze a little more lemon juice over the top and several grindings of pepper, as well. Garnish with a few more croutons and serve.