Boston Lettuce Salad with Cucumbers and Shallot Vinaigrette

Name: Boston Lettuce Salad with Cucumbers and Shallot Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 oz (225 g) Boston lettuce, leaves separated, washed and patted thoroughly dry; 1 medium (300 g) English cucumber (or 2 medium regular cucumbers), peeled and thinly sliced into ⅛-inch rounds; 1 medium (30 g) Shallot, minced very finely; 2 tablespoon (30 ml) Red wine vinegar; ½ teaspoon (2½ g) Dijon mustard; 6 tablespoon (90 ml) Extra virgin olive oil; to taste Kosher salt; to taste Freshly ground black pepper

From the MyKitchenBank Kitchen

A light, elegant composed salad featuring tender Boston lettuce leaves and cool cucumber slices dressed with a bright French vinaigrette made from shallots, Dijon mustard, red wine vinegar, and olive oil. Ready to serve in minutes, it's the perfect accompaniment to any main course.

Prep: 10 min
Cook: —
Total: 10 min
Makes: 4 servings (about 6 cups salad)

Save to My Kitchen Jump to recipe

Steps

Before you start

Wash and thoroughly dry the Boston lettuce—wet leaves will dilute the dressing
Have all ingredients measured and the shallot minced before you begin
Use a very sharp knife or mandoline for thin, even cucumber slices

1
Prep the lettuce and cucumber
- Separate the Boston lettuce leaves and wash them gently under cool running water.
- Pat them thoroughly dry using a salad spinner or clean kitchen towel—any moisture will dilute the vinaigrette.
- Peel the cucumber with a vegetable peeler, then slice it lengthwise into ⅛-inch-thick rounds using a sharp knife or mandoline.
- Set both aside on separate plates.
+ Show details− Hide details
Ready when: Lettuce leaves are completely dry, cucumber slices are thin and uniform
Tip: Wet lettuce is the enemy of a crisp salad. Take time to dry the leaves thoroughly—a salad spinner is worth the effort.
2
Make the vinaigrette
- In a small bowl or jar, combine the minced shallot, red wine vinegar (2 tablespoons / 30 ml), and Dijon mustard (½ teaspoon / 2.5 g).
- Let sit for 1 minute to allow the shallot to soften slightly and release its flavors.
- Whisk in the olive oil (6 tablespoons / 90 ml) slowly and steadily until the vinaigrette looks glossy and well combined.
- Taste and adjust seasoning with a pinch of salt and freshly ground black pepper.
+ Show details− Hide details
Ready when: Vinaigrette is glossy, well combined, and has no visible separation
Tip: If the vinaigrette breaks or looks oily, whisk more vigorously or add a tiny pinch of salt to help emulsify it. A slightly thick, creamy appearance means it's properly emulsified.
3
Combine lettuce and cucumber
- Place the dried Boston lettuce leaves in a medium mixing bowl.
- Add the cucumber slices, being gentle to avoid bruising the tender greens.
- Do not add the vinaigrette yet—keep the components separate until you're ready to dress the salad, which keeps everything fresh and prevents wilting.
+ Show details− Hide details
Ready when: Lettuce and cucumber are combined in the bowl without bruising
Tip: Tear any large lettuce leaves by hand rather than cutting them with a knife—cutting can bruise the delicate leaves and cause dark edges.
4
Dress and serve
- Drizzle the vinaigrette over the lettuce and cucumber mixture and toss gently until all leaves are lightly and evenly coated.
- Be careful not to overwork the salad or bruise the tender lettuce.
- Immediately divide the salad among four chilled salad plates or bowls and serve right away while the lettuce is crisp and the cucumber is cool.
+ Show details− Hide details
Ready when: Leaves are evenly coated with vinaigrette, no pooling of dressing at bottom of bowl
Tip: Don't dress the salad more than 5 minutes before serving or the lettuce will begin to wilt. If you must wait, keep the dressing separate and toss just before plating.

Good to know

Tips

To prevent wet lettuce from diluting your dressing, use a salad spinner or pat leaves dry with a clean kitchen towel after washing. Moisture is the enemy of a good vinaigrette.
Boston lettuce is fragile—handle it gently when washing and tossing. Tear any large leaves by hand rather than cutting them with a knife, which can bruise and blacken the edges.
For the best flavor, use a good-quality extra virgin olive oil and taste the vinaigrette before dressing the salad. You may want to adjust the ratio of vinegar to oil or add a touch more mustard.
This salad pairs beautifully with roasted chicken, grilled fish, or beef. It's also a lovely first course before a heavier main dish.

Make ahead

The vinaigrette can be made up to 1 hour ahead and stored in a jar at room temperature. Whisk or shake before using. Wash and dry the lettuce up to 4 hours ahead and store in an airtight container or loosely wrapped in a clean kitchen towel in the refrigerator. Slice cucumbers no more than 30 minutes before serving.

Storage & reheating

This salad is best served immediately. If you have leftovers, store the dressed salad (covered) in the refrigerator for no more than 2 hours before the lettuce becomes noticeably wilted. The undressed lettuce and vinaigrette can each be stored separately in the refrigerator—lettuce for up to 4 days, vinaigrette for up to 1 week—and tossed together fresh when ready to serve.

Substitutions

Boston lettuce, leaves separated → Butter lettuce, Bibb lettuce, or a mix of baby lettuces. Boston lettuce's tender leaves are ideal, but any delicate green lettuce works well. Avoid iceberg or romaine, which are too sturdy for this light dressing.
Red wine vinegar → White wine vinegar or champagne vinegar. Both are slightly more delicate and will produce a milder, more refined flavor. Cider vinegar is too assertive for this classic preparation.
Shallot → 1 teaspoon minced red onion or 1 clove minced garlic. Shallots are preferred for their subtle sweetness, but these substitutes will work. Use slightly less garlic, as it is more pungent.
English cucumber (or 2 medium regular cucumbers) → Celery, thinly sliced; or radish slices; or a combination. Any crisp, refreshing vegetable can replace the cucumber. Adjust quantities to match the original volume.