Bibb Lettuce with Tarragon Dressing

Replenish. Rejuvenate. Relax. After a food-fueled August, I’m ready for a simplicity. September will be about late-summer produce without all of the accoutrements. The last of the summer greens, the crunchy radish, and the blossoming herbs. As I return to the city, I’m saying goodbye to the local offerings. No more Long Island rosé, Sagaponack purple potato chips and home-made chocolate mint ice-cream. And I’m happy to let them go.

Instead, it will be buttery leaf salads with olive oil dressings accompanied by fresh fish tossed in spices, grilled and served with a slice of lemon. For the next few days, I’ll be eating this for lunch and dinner, drinking green juice for breakfast, and snacking on the last of the stone fruit; apricots, peaches and nectarines. This is how I replenish.

Daily meditation will return and I’ll get 7 hours sleep.

Then the weekend will arrive. Someone will offer me a rosê. It will be from Provence. There’s a few weeks of summer left, right?


  • 1 head Bibb lettuce
  • 1 small shallot, diced
  • 3 radish, sliced
  • 1 teaspoon Dijon mustard
  • 1 lemon, juice only
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon honey
  • 1 tablespoon chopped tarragon
  • Kosher salt and freshly ground black pepper


Wash the lettuce and separate the leaves. Add the diced shallot and sliced radish.

Combine all other ingredients in a glass. Whisk until dressing has emulsified. To dress the salad, smear the dressing on the inside of the salad bowl and toss the leaves in the bowl.  By doing this the leaves pick up a light, even coating of the dressing.

Store the remainder of the dressing in a mason jar for future use.