French Green Salad

Sometimes you just want a leafy green salad, am I right?  Especially when it gets hot out, and especially after you spent the weekend eating lots of fried things (guilty).  I tried my best to copy the green salad they serve at one of my favorite restaurants Le Diplomate.  Just like them I add fresh tarragon to the Boston lettuce and merely kiss the salad with dressing.  The addition of hazelnuts was my idea to give a little nutty flavor and crunch, but you can certainly omit them.  This is the perfect side for a nice grilled steak or some chicken.  Or grab a big hunk of french bread and a glass of rose and call it lunch!

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French Green Salad (printable version at the end of the post)

Inspiration:  the salad vert at Le Diplomate
Special Equipment:  none

  • 2 tablespoons olive oil
  • 1 tablespoon champagne vinegar
  • 1 teaspoon minced shallot
  • 1 1/2 teaspoon dijon mustard
  • 2 heads of Boston (also called Butter) lettuce, well rinsed and torn into bite sized pieces
  • 1/3 cup hazelnuts
  • 1 to 2 sprigs of tarragon

In a small bowl combine the olive oil, champagne vinegar, shallot and dijon mustard.  Season with salt and pepper.  In a small dry skillet toast the hazelnuts over medium heat for about 5 minutes.  Let cool.  Right before serving pull the tarragon leaves off of the sprigs and toss the leaves with the Boston lettuce pieces.  Add 3/4 of the dressing, toss, then add the rest only if you need it.  You want this salad to be very lightly dressed.  Top with the toasted hazelnuts and serve.

French Green Salad

  • Servings: 4
  • Time: 7 minutes
  • Print

Inspiration:  the salad vert at Le Diplomate
Special Equipment:  none

  • 2 tablespoons olive oil
  • 1 tablespoon champagne vinegar
  • 1 teaspoon minced shallot
  • 1 1/2 teaspoon dijon mustard
  • 2 heads of Boston (also called Butter) lettuce, well rinsed and torn into bite sized pieces
  • 1/3 cup hazelnuts
  • 1 to 2 sprigs of tarragon

In a small bowl combine the olive oil, champagne vinegar, shallot and dijon mustard.  Season with salt and pepper.  In a small dry skillet toast the hazelnuts over medium heat for about 5 minutes.  Let cool.  Right before serving pull the tarragon leaves off of the sprigs and toss the leaves with the Boston lettuce pieces.  Add 3/4 of the dressing, toss, then add the rest only if you need it.  You want this salad to be very lightly dressed.  Top with the toasted hazelnuts and serve.

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