Classic French Bistro Salad with Dijon Vinaigrette

🥬 The Ingredients

This elegant salad relies on a few high-quality pantry staples and delicate, buttery greens to create a perfectly balanced and sophisticated flavor profile. Find ingredient notes (including substitutions and variations) below.

📝 Ingredient Notes with Substitutions

• Bibb Lettuce: Also known as butter or Boston lettuce, these leaves are prized for their tender, velvety texture. Substitutes: Little Gem or soft green leaf lettuce.
• Shallot: Milder and sweeter than standard onions, shallots provide a sophisticated base for the dressing. Substitute: Very finely minced red onion or the white parts of scallions.
• White Wine Vinegar: This provides a bright, clean acidity that doesn’t overpower the greens. Substitutes: Champagne vinegar, red wine vinegar, or fresh lemon juice.
• Dijon Mustard: Essential for emulsifying the vinaigrette into a creamy consistency. Use a smooth Dijon rather than a grainy variety for a traditional texture.
• Extra-Virgin Olive Oil: Since this is a raw preparation, use your best quality, “buttery” olive oil for the most refined flavor.
• Sea Salt & Black Pepper: Fine sea salt dissolves better in the vinegar, while freshly cracked pepper provides a much bolder aroma than pre-ground versions.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips & Tricks for a Perfect French Bistro Salad

• Bone-Dry Greens: Use a salad spinner or clean kitchen towels to ensure the lettuce is completely dry; even a tiny amount of water will prevent the vinaigrette from clinging to the leaves.
• Macerate the Shallots: Let the minced shallots sit in the vinegar and salt for at least 10 minutes before adding the oil. This “pickles” them slightly, removing their harsh raw bite and infusing the vinegar with flavor.
• Emulsify Slowly: Whisk the olive oil into the vinegar and mustard mixture in a very slow, steady stream. This creates a thick, creamy emulsion that won’t separate or pool at the bottom of the bowl. Shaking vigorously in a jar with a lid works wonderfully, too.
• Tear, Don’t Cut: Use your hands to gently tear the Bibb lettuce into bite-sized pieces. Using a knife can bruise the delicate leaves and cause the edges to brown prematurely.
• The “Hands-On” Method: For the most authentic bistro results, toss the salad with your hands. This ensures every leaf is perfectly coated without using too much dressing or crushing the fragile greens.
• Dress at the Last Second: Butter lettuce is incredibly delicate and will wilt quickly once dressed. Wait until the very moment you are ready to serve before tossing the leaves with the vinaigrette.

👩🏼‍🍳 How to Make Classic French Bistro Salad with Dijon Vinaigrette

1. Step 1: Place the finely chopped shallots into a small jar with the vinegar, Dijon, and salt and let it rest for at least 10 minutes.

2. Step 2: Meanwhile, pull the leaves from the stem and place them in a colander.

3. Step 3: Rinse them with cool water and then dry them with a salad spinner or with dry kitchen towels.

4. Step 4: Add the oil to the mustard mixture, affix the lid, and then shake vigorously to emulsify the vinaigrette. Or, whisk the oil slowly until emulsified.

5. Step 5: Use your hands to tear the leaves into smaller pieces (if desired), and then add about half (or less) of the vinaigrette. Don’t overdress!

6. Step 6: Top with snipped herbs and serve with freshly cracked black pepper.

🍽️ How To Serve

• Serve Immediately: Because Bibb lettuce is incredibly delicate, it should be brought to the table the moment it is tossed. Even a few minutes of sitting in the dressing will cause the tender leaves to wilt.
• Use Chilled Plates: For a professional bistro touch, place your salad plates in the refrigerator for 15 minutes before serving. This keeps the greens crisp and the vinaigrette refreshing from the first bite to the last.
• The Perfect Pairing: This salad is designed to provide a bright, acidic contrast to rich, heavy dishes. Serve it alongside French classics like Beef Bourguignon, Chicken Fricassee, or a simple Steak Frites.
• Mound the Greens: When plating, lift the leaves gently and mound them high in the center of the dish rather than pressing them down. This maintains the salad’s elegant, airy volume and prevents it from looking flat.
• Add a Final Garnish: Sprinkle a few extra chopped chives or a pinch of flaky sea salt over the top just before serving to enhance the visual appeal and provide a final burst of flavor.
• Keep it Simple: Avoid overcrowding the plate. A true Salade Verte is meant to be a light, sophisticated palate cleanser rather than a meal on its own.

🙋🏽‍♂️ Frequently Asked Questions

🥗 Other Classic Salad Recipes

Ready to make the best side this side of Paris? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon