Lettuces With Fresh Herbs and Cheese
Updated May 29, 2024
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra-virgin olive oil
- 2tablespoons white wine vinegar (see Tip), plus more to taste
- 1small fennel bulb, very thinly sliced
- Salt
- 6 to 8ounces lettuce, any mix of crunchy greens and chicories (about 8 loosely packed cups)
- 1tablespoon fresh tarragon leaves or chopped basil
- 1teaspoon chopped chives (optional)
- 1 to 2ounces Piave or Gruyère, for grating
Nutritional analysis per serving (2 servings)
208 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 10 grams protein; 578 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To a large salad bowl, add the oil, vinegar and fennel. Season generously with salt, then toss.
- Step 2
Wash, dry and refrigerate the lettuce until ready to eat, up to 30 minutes, or use right away: Add the lettuce to the bowl with the fennel, then toss. Taste the lettuce for seasoning. It should be assertively tangy and salty because the cheese will mute the flavors a little. Add more salt and vinegar, if needed.
- Step 3
Divide the salad among plates, then sprinkle over the tarragon and chives if using. Using the large holes of a grater, generously grate the cheese all over the salad so there’s a thin carpet of it. Serve immediately.
- To enhance the anise flavor from the tarragon that makes this salad so delightful, you can steep 1 sprig of fresh tarragon with 4 tablespoons of white wine vinegar and 1 tablespoon of hot water for 10 minutes. Remove the sprig and use the vinegar to taste.
Private Notes
Comments
This is my supper most evenings. Almost exactly like this. But with an added protein of whatever is in the house. Any herb works. Any green works. My favorite vinegar is balsamic white. It adds a slight sweetness. Never mix the vinegar and oil. I just sprinkle on top and then toss all together. I find 99% of prepared salad dressings heavy and gloppy on the tongue. This is good eating to me.
I added chopped prosciutto and more Gruyère to give it a protein boost and made a dinner out of it.
Made as written with imported Swiss Gruyère, shaved. It was delicious! The flavor juxtaposition is unique and unexpected. The cheese shavings didn’t get lost and provided a nutty balance. Use the best cheese you can for this one!
oh this is lovely. I let the fennel sit for quite a while in the dressing until it quick pickled. refreshing and slightly sweet.
Great recipe. At the penultimate step where it said to add more salt or vinegar to taste, it was a little flat, so I added juice from half a lemon. Just what it needed. Will definitely make this again.
So good! I did mix the vinegar and oil , and Added a bit of dijon and garlic to the dressing. Used blue cheese instead of gruyere, and added roasted almonds.