Bibb Lettuce Salad

Recipe from Bouchon by Thomas Kellar

4 generous servings

4 heads Bibb lettuce or 2 heads butter lettuce
Kosher salt and freshly ground black pepper
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 vinaigrette (1 part Dijon mustard, two parts red wine vinegar and 6 to 8 parts canola oil
1 tablespoon plus 1 teaspoon lemon juice

Wash lettuce in cool water, spin-dry in a salad spinner. Place in salad bowl and season with salt and pepper. Add the shallots, chives, parsley, tarragon and chervil if available. Toss the lettuce with the vinaigrette and lemon juice.

Vinaigrette:
1/4 cup Dijon mustard
1/2 cup red wine vinegar
1 1/2 cup canola oil

Blend well. This will keep in the fridge for two weeks.