Ingredients
Salad
- 6 cups Lettuce (Romanian, butterhead such as Boston and Bibb)
- ⅓ cup Chives, chopped
Dressing
- 3 tablespoons Cream fraiche
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- ½ teaspoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
Instructions
- Clean the lettuce: Thoroughly wash the lettuce leaves to remove any dirt. Chop the lettuce if desired and rinse under running cold water to ensure cleanliness.
- Soak and drain: Place the lettuce in a large bowl filled with ice-cold water. Gently press the lettuce to fully submerge it, then drain well to remove all excess water. For best results, use a salad spinner to dry the leaves completely.
- Prepare the dressing: In a separate bowl, whisk together the cream fraiche, extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Taste and adjust the seasoning to your preference.
- Toss the salad: Add the well-drained lettuce and chopped chives into the bowl with the dressing. Toss thoroughly to coat all the leaves evenly with the creamy dressing.
- Serve: Transfer the salad to a serving bowl or plates and enjoy immediately for the freshest flavor and crispness.
Notes
- You can substitute cream fraiche with mayonnaise, full-fat Greek yogurt, or sour cream, but note that the flavor and texture may vary.
- Using a salad spinner is highly recommended for efficiently drying leafy greens, which helps the dressing adhere better and prevents sogginess.
- The dressing has a slight tartness from the vinegar and Dijon mustard; if you prefer it milder, add a pinch of sugar to balance the acidity.
- For a creamier salad, simply double the amount of dressing ingredients.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: French
- Diet: Vegetarian
