4 heads Bibb 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 fat free vinaigrette
1 tablespoon plus 1 teaspoon fresh lemon juice
Carefully cut out the core from each head of lettuce and separate
the leaves, but keep each head of lettuce together; discard any
tough outer leaves.
Because each head of lettuce will be reassembled, the easiest way
to work is with one head at a time. First, place the leaves in a
bowl of cold water to refresh them and remove any dirt, then lift
out and spin-dry in a salad spinner.
Place the leaves from a single head of lettuce in a bowl. Sprinkle
with a pinch of salt, a few grinds of pepper, 1 1/2 teaspoons of
the shallots and chives, and 1 tablespoon each of the parsley, tarragon,
and chervil. Then toss gently with 2 tablespoons of the vinaigrette
and 1 teaspoon of lemon juice. Repeat with the remaining heads.
For each serving,
arrange the outer lettuce leaves as a base on the plate and rebuild
each head of lettuce, ending with the smallest, most tender leaves.