Lettuce Salad Café de Paris by Paul Bocuse (But Make It American)
A lettuce salad that thinks it’s the star of a French cooking show—and honestly, it kind of is. With roast chicken, homemade mayo, anchovies, olives, and eggs, this dish is deceptively simple but tastes like it got a diploma from culinary school.
Equipment
- Knife
- Cutting board
- Large mixing bowl
- Small bowl
- Whisk or handheld mixer
- Serving platter
Ingredients
- 1 large head of romaine lettuce
- 2 cups cooked chicken breast or thigh thinly sliced (roasted or boiled, served cold—not straight from the fridge)
- ½ cup mayonnaise homemade preferred, see below
- 8 green olives pitted and sliced
- 4 anchovy fillets in oil split lengthwise to make 8 strips
- 2 large hard-boiled eggs cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- Salt
- Black pepper
For the homemade mayonnaise:
- 2 egg yolks
- 1 cup vegetable oil
- 1 tablespoon fresh lemon juice
- Pinch of salt
Instructions
- Make the Mayonnaise: In a small bowl, whisk together the egg yolks and lemon juice. Slowly drizzle in the vegetable oil while whisking constantly (a handheld mixer works great for this). Keep going until the mayo is thick and smooth. Add a pinch of salt and set aside.½ cup mayonnaise, 2 egg yolks, 1 tablespoon fresh lemon juice, Pinch of salt, 1 cup vegetable oil
- Prep the Lettuce: Remove the outer leaves from the romaine, keeping the heart intact. Wash and dry everything thoroughly—nobody wants watery salad. Toss the outer leaves in a large bowl with olive oil, vinegar, a pinch of salt, and pepper. Reserve 1 tablespoon of this vinaigrette for the lettuce heart.1 large head of romaine lettuce, 1 tablespoon white vinegar, Salt, Black pepper, 2 tablespoons olive oil
- Soak the Heart: Place the romaine heart in the reserved vinaigrette and let it marinate for a few minutes. It’s the centerpiece, so treat it like salad royalty.
- Assemble the Salad: Arrange the dressed outer lettuce leaves on a serving platter. Fan the sliced chicken over the top like it's ready for a glam photo shoot. Spoon a thin layer of homemade mayo over the chicken for that creamy magic.2 cups cooked chicken breast or thigh
- Decorate Like a Pro: Top the salad with anchovy strips and sliced olives. Place the egg wedges around the platter, and nestle the vinaigrette-soaked lettuce heart right in the center.8 green olives, 4 anchovy fillets in oil, 2 large hard-boiled eggs
- Final Touch: Finish with a sprinkle of freshly ground black pepper and serve immediately. It’s lettuce, but make it legendary.