Ingredients

• 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 House Vinaigrette
• 1 tablespoon plus 1 teaspoon fresh lemon juice

Instructions

1. 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.
2. 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.
3. 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.