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Salade Verte à la Moutarde

Serves 4 to 6 Salad vegetarian, Salads

Salade Verte à la Moutarde

Salade Verte à la Moutarde is a staple in Parisian brasseries, where the bustling atmosphere meets the comforting simplicity of everyday cooking. This dish embodies the essence of a typical French table setting, inviting diners to gather around for a meal that's both humble and satisfying. The home-cooked version presented here maintains that brasserie charm, offering a straightforward approach that lets each ingredient shine.

Expect a crisp bite from the butter lettuce, beautifully coated in a tangy Dijon mustard dressing. The red wine vinegar cuts through with a subtle sharpness, balanced by the richness of olive oil. Finely minced shallots lend a gentle sweetness, while a sprinkle of salt and black pepper ties it all together, offering a refreshing prelude to any meal.

Ingredients

  • 1head butter lettuce or tender greens — washed and dried
  • 1 tbspDijon mustard
  • 1 tbspred wine vinegar
  • 3 tbspolive oil
  • 1 smallshallot — finely minced
  • to tastefine salt and black pepper

Method

  1. Begin by preparing the main component of the salad: the lettuce. Take 1 head of butter lettuce or tender greens and gently rinse it under cold running water to remove any dirt or grit. Pat the leaves dry with a clean kitchen towel or use a salad spinner to ensure they are completely dry, as excess water can dilute the dressing and make the leaves soggy.
  2. Next, prepare the shallot. Peel 1 small shallot and finely mince it. The shallot should be cut into very small pieces to ensure it blends well into the dressing, providing a subtle onion flavor without overwhelming the salad.
  3. In a small mixing bowl, prepare the dressing. Combine 1 tablespoon of Dijon mustard and 1 tablespoon of red wine vinegar. Whisk them together until they form a smooth mixture. Gradually drizzle in 3 tablespoons of olive oil while continuing to whisk vigorously. This will emulsify the dressing, creating a creamy texture that clings well to the lettuce.
  4. Taste the dressing and season it with fine salt and black pepper to your liking. The dressing should have a balanced flavor, with the sharpness of the mustard and vinegar complementing the richness of the olive oil. Adjust the seasoning if necessary, ensuring the flavors are harmonious before proceeding.
  5. In a large salad bowl, gently tear the lettuce leaves into bite-sized pieces and place them in the bowl. Add the minced shallot to the bowl, distributing it evenly over the lettuce. This ensures that every bite of the salad has a hint of shallot flavor.
  6. Pour the prepared dressing over the lettuce and shallots. Using clean hands or salad tongs, gently toss the salad to coat the leaves evenly with the dressing. Be careful not to bruise the delicate leaves; they should remain crisp and fresh.
  7. Finish the salad by giving it a final toss to ensure the dressing is well-distributed. Serve the Salade Verte à la Moutarde immediately, while the leaves are crisp and the flavors are vibrant. This salad is best enjoyed fresh, capturing the essence of French home cooking.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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