Classic French Bistro Salad with Dijon Vinaigrette

A close-up view of a white salad plate filled with a serving of a Classic French Bistro Salad topped with finely chopped herbs and freshly ground black pepper.

Classic French Bistro Salad with Dijon Vinaigrette

Course: Appetizer / Side Salad

Cuisine: French

Prep Time: 15

Total Time: 15

Servings:

Calories: 205kcal

Author: Kris Longwell

Bring Parisian elegance to your table with this Classic French Bistro Salad. Featuring tender Bibb lettuce and a sharp Dijon vinaigrette, it’s the perfect palate cleanser for rich mains like Beef Bourguignon or Coq au Vin. Simple, sophisticated, and ready in minutes!

Print Recipe

Equipment

jar with lid see NOTES
Large salad bowl

Ingredients

For the Vinaigrette

1 small shallot finely minced
2 tablespoon white wine vinegar
1 tablespoon Dijon mustard
½ teaspoon fine sea salt
¼ teaspoon black pepper plus more for garnishing
6 tablespoon extra-virgin olive oil

For the Salad

2 heads Bibb lettuce or Boston or butter
2 tablespoon fresh herbs such as chives, tarragon, parsley, finely chopped

Instructions

In a small jar (with a lid), add the finely chopped shallots, white wine vinegar, mustard, salt, and pepper. Let it rest (macerate) for 10 minutes.
1 small shallot, 2 tablespoon white wine vinegar, 1 tablespoon Dijon mustard, ½ teaspoon fine sea salt, ¼ teaspoon black pepper
Pull the leaves from lettuce heads. Rinse them in cool water and dry them thoroughly using a salad spinner or by patting them between clean kitchen towels. The leaves must be very dry for the vinaigrette to adhere to the lettuce. Place in a large salad bowl. Tear the large pieces, if desired.
2 heads Bibb lettuce
Add the oil to the shallot/vinegar mixture. Affix the lid and shake vigorously until completely combined (emulsified). Or, slowly drizzle the olive oil into the shallot/vinegar mixture in a small bowl while whisking constantly.
6 tablespoon extra-virgin olive oil
Drizzle not quite half of the vinaigrette over the lettuce. Use your clean hands to gently toss the lettuce until all the leaves are well coated. Don't overdress! Taste and add more dressing, only if necessary.
Plate and sprinkle on the finely chopped fresh herbs. Serve immediately with freshly cracked pepper.
2 tablespoon fresh herbs

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Macerate the Shallots: For the best flavor, let the minced shallots sit in the vinegar and salt for about 10 minutes before adding the oil. This "pickles" them slightly, removing their sharp raw bite and infusing the dressing with a mellow onion essence.
Two Ways to Emulsify: For a traditional, thick texture, slowly drizzle the olive oil into the shallot and vinegar mixture while whisking constantly until creamy. Alternatively, you can place all vinaigrette ingredients into a small glass jar, secure the lid tightly, and shake vigorously for 30 seconds for a quick and easy emulsion.
Dryness is Key: Bibb lettuce is very delicate; ensure it is completely dry after washing. Any water left on the leaves will dilute the vinaigrette and prevent it from properly clinging to the greens.
Tear, Don't Cut: Use your hands to gently tear the lettuce into bite-sized pieces. Using a knife can bruise the tender leaves and cause the edges to brown quickly.
Dress at the Last Moment: To prevent wilting, do not toss the salad with the dressing until the very moment you are ready to serve. This keeps the leaves crisp and the presentation elegant.

Nutrition