THE FOUNDATION OF Bastille ’s (bastilleseattle.com) salade verte, says chef Shannon Galusha, is the lettuce—a combination of Bibb, speckles, deer’s tongue, red oak, and red Romaine. The greens grow in the restaurant’s rooftop garden, where they are picked just hours before being served. For the vinaigrette, Galusha suggests using a vinegar that’s less acidic, such as O champagne wine vinegar (ooliveoil.com).
Salade Verte with Hazelnut Vinaigrette
Recipe courtesy chef Shannon Galusha, Bastille Café and Bar
Total Time: 30 minutes
Makes: 6 servings
1 shallot, chopped
1 tbsp Dijon mustard
½ cup champagne vinegar
Pinch lemon zest
1½ cups canola oil
Salt and freshly ground pepper, to taste
1 cup fresh, raw hazelnuts
1 head Bibb (butter) lettuce, washed
4 fist-size heads assorted young lettuces, washed
3 sprigs each chervil, young parsley, tarragon, and chive, torn if large
¼ cup hazelnut oil
Preheat oven to 225 degrees.
Whirl shallot, mustard, vinegar, and lemon zest in a blender or food processor until combined. With the machine running, slowly add canola oil and a pinch of salt and pepper. Stop blending when the oil is incorporated. (The dressing won’t be smooth and creamy, but slightly chunky. Use within 24 hours.) Set aside.
Toast nuts on a baking sheet—the low oven temperature helps remove moisture and ensure a good crunch. When the nuts are done (crack one open and check for a brown center), transfer them to a clean kitchen towel. Lightly roll nuts in the towel to loosen the skins and split them open. (Reserve some of the skins for a more intense, toasty nut flavor.) Transfer nuts to a bowl and season with salt while still hot.
Without breaking up their leaves, combine lettuces in a large salad or mixing bowl. Toss greens and dressing to taste, distribute to individual plates, and sprinkle hazelnuts on top. Garnish with herbs and a healthy drizzle of hazelnut oil. Serve immediately.