Bibb Lettuce Salad

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant Bibb lettuce salad is a masterclass in simplicity, celebrating the delicate texture of butterhead lettuce and the bright, aromatic notes of fresh green herbs. By using a combination of chervil, tarragon, and chives, the dish achieves a sophisticated flavour profile that is far superior to a standard green salad. It is an ideal choice for those seeking a light, refined starter that looks beautiful on the plate while remaining entirely plant-based.

As a versatile vegan dish, this salad works perfectly as a refreshing palate cleanser or a healthy side to a more substantial main course. The secret lies in the careful reassembly of the leaves, which ensures every bite is perfectly seasoned and dressed. This method provides a wonderful crunch and a burst of lemony freshness, making it a reliable staple for seasonal entertaining or a simple, nutritious lunch.

Ingredients for Bibb Lettuce Salad

4 heads Bibb lettuce
Kosher salt och nymalen svartpeppar
2 tablespoons minced shallots
2 tablespoons minced chives
1/4 cup Italian parsley leaves
1/4 cup tarragon leaves
1/4 cup chervil leaves
1/2 cup House Vinaigrette
1 tablespoon plus 1 teaspoon fresh lemon juice

How to make Bibb Lettuce Salad

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.

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