Bibb Salad

The Mayflower Salad lives on

The Mayflower Salad lives on

This salad is inspired by the one that used to be served in the Tap Room of the Mayflower Inn and Spa. A bit of a 90’s/early aughts throwback in the best possible way, this salad embodies the platonic ideal of salty-sweet-fresh-creamy-crunch balance. I’ve taken the liberty of using my own tarragon vinaigrette rather than the truffle oil dressing of yore; I recommend it but feel free to substitute your own favorite vinaigrette; a light buttermilk dressing or Chloe’s Salad Dressing would be delicious with this, too! Crispy shallots are listed separately in my Recipes and linked below.

Bibb salad recipe

Serves 2

Ingredients:

  • 1 bunch Boston Lettuce, Bibb Lettuce or Butter Lettuce, washed and patted dry (keep leaves whole)

  • 1 medium tomato, diced, excess seeds and goo removed

  • Blue Cheese, crumbled (Bleu d’Auvergne or Arethusa Farms Blue both work great)

  • Crispy Shallots

  • Tarragon vinaigrette (below) or other basic vinaigrette

  • Salt and Pepper to Taste

Instructions:

Assemble Salad as you like! Toss greens and tomatoes with a couple of tablespoons of vinaigrette—enough to lightly coat the leaves—then scatter blue cheese and shallots on top. Sprinkle with salt and pepper.

Tarragon Vinaigrette

Ingredients:

  • 1/2 teaspoon honey or agave, or a pinch of sugar

  • 1 teaspoon Dijon mustard

  • 2 tablespoons tarragon vinegar or just white wine vinegar (I make my own tarragon vinegar by inserting a clean bunch of fresh tarragon into a bottle of white wine vinegar and letting it infuse indefinitely).

  • 1/4 cup oil: grapeseed oil, olive oil, a mix, or your choice of neutral oil

  • Salt and pepper

Instructions:

Whisk together honey, mustard, and vinegar to blend. Slowly whisk in oil until it’s evenly blended. Season with a pinch of salt and a couple cranks of pepper to taste.