with Shallot Vinaigrette and Flake Salt
Recipe by Mark Bitterman
Originally published in
Bitterman’s Craft Salt Cooking: The Single Ingredient That Transforms All Your Favorite Foods and Recipes
Crispy, crunchy crystals of flake salt fulfill their culinary destiny on top of a salad. Assuming the role of nature’s croutons, any flake salt will work. Cyprus Silver Flake and Halen Môn Silver Flake are more dramatic, but I love the more delicate flake salts like Bitterman’s Flake, Murray River, Havsnø Flaksalt, and Hakanai Flake, which all have very fine, very delicate flakes. Beneath the salt, this salad is quite tame, which underscores the transformative power of strategic salting.
Combine the shallot and vinegar in a small bowl. Set aside for at least 15 minutes or as long as several hours.
When you are ready to make the salad, whisk the mustard, olive oil, and pepper into the vinegar mixture. Break the lettuces into bite-size pieces and toss with the vinaigrette in a salad bowl. Divide among serving plates and sprinkle each salad with flake salt. Serve immediately.