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We need to talk about this Bibb Salad with Black Truffle Vinaigrette and Mimolette. It’s almost difficult for me to put into words how much I love this salad. It’s so simple, yet so elegant, and absolutely showstopping for a dinner party or holiday gathering!
During my very first book tour, I was in Austin, Texas and stopped for lunch at one of my favorite spots in town, June’s All Day. I ordered their Boston Lettuce Salad as a side dish and I was blown away by how delicious it was. It was elegantly dressed in a black-truffle vinaigrette and topped off with some grated mimolette cheese. As soon as I got home, I made it a mission to recreate it in my kitchen. June’s All Day is still open — and the salad is still on their menu — but since I don’t find myself in Austin too often, I love that I can make it whenever the craving strikes.
Right after Clayton and I devoured this recipe, I looked at him and told him, “I hope you’re okay with eating this all the time.” He giggled and told me that he too wanted it all the time.
You don’t need a whole lot of ingredients to make this salad, which is great because it lets the tangy, umami-rich vinaigrette and nutty cheese shine. A bottle of black truffle oil can be a little pricey, but you only use two teaspoons of it for each salad, leaving you with the ability to make this salad over and over again! The mimolette cheese is also something special. Although it’s a hard cheese, it’s develops this fudge-like texture once its grated and the nutty, salty, and buttery flavors just absolutely melt onto your tongue. It’s the perfect finish to this extra-special salad.
Ingredients:
- Extra Virgin Olive Oil
- White Wine Vinegar
- Black Truffle Oil
- Dijon Mustard
- Shallot
- Garlic
- Kosher Salt
- Freshly Ground Black Pepper
- Bibb Lettuce
- Mimolette Cheese
Step-by-Step:
Step One: Make the Dressing
In a small bowl, whisk together the olive oil, white wine vinegar, black truffle oil, Dijon mustard, shallots, garlic, salt, and pepper until well combined.
Step Two: Assemble the Salad
Place the bibb lettuce in a large bowl. Toss with the vinaigrette until evenly coated. Top with mimolette cheese and a few extra cracks of black pepper. Serve immediately!
Recipe FAQ:
Mimolette cheese is French cheese that has an intense orange hue and a nutty, butterscotch-like flavor! It’s fairly easy to find, but if you can’t get your hands on it, a bright orange gouda would be the best substitute.
Yes! If making same day, just earlier, store it on the counter in an airtight jar. If making it more than a day in advance, store it in the fridge. Either way, be sure to shake it up ahead of serving!
I can’t wait for y’all to try one of my favorite salad recipes ever! If you’ve been to June’s All Day, let me know what you think of this version of their Boston Lettuce Salad in the comments below.
craving More Salad Recipes? try these!
Campisi’s Inspired House Salad
Shaved Celery and Fennel Salad
Cucumber Salad with Crispy Chickpeas
Bibb Salad with Black Truffle Vinaigrette and Mimolette
Ingredients
For the Black Truffle Vinaigrette:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons black truffle oil
- 1/2 teaspoon Dijon mustard
- 1 small shallot, minced
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper, plus more to taste
For the Salad:
- 1 head bibb lettuce (aka boston or butter lettuce)
- 1/4 cup grated mimolette cheese
Instructions
- In a small bowl, whisk together the olive oil, white wine vinegar, black truffle oil, Dijon mustard, shallots, garlic, salt, and pepper until well combined.
- Place the bibb lettuce in a large bowl. Toss with the vinaigrette until evenly coated. Top with mimolette cheese and a few extra cracks of black pepper. Serve immediately and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
It’s hard to describe how good this salad is! I put enough lettuce in the bowl to make what I thought would be a generous salad with dinner. I should have doubled it. There was no polite nibbling going on here. I inhaled it! Tip for folks getting the mimolette at WFM, where they wrap cheese in plastic wrap after portioning. Before shredding, use the edge of a sharp knife to lightly scrape the flat surfaces. Your tongue will thank you.
Will adding tomato in some form take away from this salad? I have a family of tomato lovers who I know will be asking where it is haha!
Feel free to add them! I’d use some dark heirloom tomatoes, if you can find them.
Thank you!
Would kale significantly change the flavor profile of this salad?
This is my favorite salad to make for a dinner party. I love adding toasted pine nuts too. Sometimes I use butter lettuce ye and sometimes little gem—both are delicious! What a great recipe.
Hate to ask, can I use any non-truffle oil for this? I get it will change the flavor profile, but I have a mushroom hater in my house 🙁
You can just omit the truffle oil overall and the dressing will be simple but delish
So simple and flavors just explode in your mouth!
This dressing is by far my favorite dressing OF ALL TIME. I find myself involuntarily thinking about it for several days after a batch is gone. So simple, bright, and sumptuous! My young daughter craves it about as much as I do.
How many days in advance can the salad dressing be made if I were to want to make this salad for Thanksgiving on Thursday?
you can do it up to 3 days in advance and just make sure you take it out of fridge to get to room temperature before serving, as the oil will seize up in the fridge.