Lettuce with tarragon and chervil
4 servings
30 minutes
Lettuce with tarragon and chervil is an ode to French gastronomy, embodying freshness and sophistication. This salad, rooted in Provençal traditions, combines tender lettuce leaves with aromatic herbs, creating a perfect balance of flavors. The light anise notes of tarragon, the spiciness of chervil, and the brightness of parsley harmonize with the softness of chives and shallots. Dressed with a classic vinaigrette featuring lemon juice, it gains a refreshing tang and refined depth. This salad is not just an addition to a meal but a standalone work of art that serves as a light dish for summer dinners or an exquisite appetizer in a multifaceted French menu.
1
Carefully separate the heads of lettuce into individual leaves and place them in a large bowl. Rinse with cold water and let sit for a while. Then dry thoroughly.
- Lettuce: 4 heads
2
Place the leaves from one head in a bowl. Sprinkle with a pinch of salt and pepper, a small amount of chopped shallot and chives, and 1 tablespoon each of parsley, tarragon, and chervil. Then mix with 1 tablespoon of homemade vinaigrette and 1 teaspoon of lemon juice. Repeat the same with the remaining leaves.
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Shallot: 1 head
- Chives: 2 tablespoons
- Flat-leaf (Italian) parsley: 25 g
- Tarragon leaves: 0.3 glass
- Chervil leaves: 1 bunch
- Lemon juice: 1.3 tablespoon
3
On 4 plates, stack the lettuce leaves so that the higher they are, the smaller and softer the leaves.
