The French have perfected the art of the simple, flavorful side salad. Whether served on its own or as a foil to a rich main dish, this recipe is a great example of how a delicious vinaigrette, fresh herbs and crisp lettuce come together to create a dish that’s greater than the sum of its parts.
Classic French Salad with Bowery Crispy Leaf
Prep: 10 minutes Serves 2-4
Made for Bowery By
Sue Li is a food stylist and recipe developer based in New York City. She is a frequent contributor to New York Times Cooking and previously worked at Bon Appétit and Real Simple Magazine. And way before that, she worked at Eleven Madison Park as a line cook and learned about the world of recipe-making after she tested all the recipes for the restaurant’s first cookbook.
Featured Bowery Ingredients
- 1 small shallot, finely chopped
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sugar
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- kosher salt and freshly ground black pepper
- Bowery Crispy Leaf, 4.5 oz
- 1 cup Bowery Basil, leaves only
- 1 cup Bowery Parsley, leaves only
- Combine shallots, vinegar, and sugar in a medium bowl and let sit for 5 minutes.
- Whisk in dijon and whisk in olive oil in a stream. Season with salt and pepper.
- Toss Crispy Leaf, basil, and parsley in a large bowl, add a few spoonfuls of dressing and gently toss to coat. Serve immediately.