This version of the classic Salade Verte has been on the menu at Le Pichet and Cafe Presse every day that we have been open.
The salade verte is the ultimate expression of simple food, simply prepared. Because there are no tricks or gimmicks to hid mistakes, the quality of every ingredient is paramount. We use organic Hazelnuts from Holmquist Hazelnuts, who are located near Blaine Washington. They grow the Duchilly hazelnut, a skinless variety with great flavor and texture. For Bibb lettuce, our produce supplier, Frank’s Quality Produce, uses various organic growers to maintain a year round supply.
The other important element is making sure that the lettuce is absolutely fresh, cold and crispy. We tear our lettuce to order to avoid wilting or browning. And this salad should be served as soon as it is dressed.
Thanks to JP for requesting this recipe.
About 4 servings
Thanks Jim!
Great salad..excited to make it.
Thanks so much for your generosity! I’m from Seattle but live in France and I’d love to try this lovely recipe. It’s a nightmare for me trying to read French recipes! 🙂 I’ll swing by next time I’m home.
Thank you so very much for posting this recipe of my favorite green salad in the world, at my favorite restaurant in the world. There are fancier salads and fancier restaurants, but none that I desire so consistently. Now that I have moved away from Seattle I miss them both terribly.
I googled “presse salade verte” but with very faint hope of finding anything, so this is amazing! Can’t wait to make it tomorrow for friends, with a lentil soup w carrots celery and fennel seeds, and a crusty baguette, naturellement!
I love this salade but can’t find Soy Oil in Seattle.
Where oh where do I get it?
We use soy oil because its neutral flavor allows the flavor of the hazelnuts to shine. Therefore, any neutrally flavored vegetable oil (canola, safflower) may replace the soy oil in this recipe. I prefer organic, cold pressed oils when possible.
Excellent news on any neutral oil. I’ll give canola a try.
Thanks,
I am allergic to oranges, but I am wondering if you could suggest a substitution? Your salads are the best of the best.
I would leave out the reduction of orange juice and instead give a touch of sweetness using honey.
I am so happy to have found this, coming directly from you and Le Pichet. This is one of my favorite things to eat, anywhere. Thank you!
Thank you so much for this recipe! How long will the dressing, itself last in the fridge? I would like to just make a big cruet and use over the course of a few days.
The hazelnut vinaigrette should last about a week in the fridge no problem.
Thrilled to have this Jim!
I had this last night at Le Pichet–delicious–and I’m thrilled to find the exact recipe here.
Thanks!