What’ll it be for chef Thomas Keller when Bouchon in Beverly Hills, his bistro brother to French Laundry and Per Se, opens in a couple weeks? Salade de laitue (a.k.a. Bibb lettuce salad), roast chicken, and a slice of tarte au citron (hello, lemon tart).

We’ll have what he’s having and so will you.

Salade de Laitue
Serves four

Ingredients
4 heads Bibb lettuce
2 tbsp. minced shallots
2 tbsp. minced chives
¼ c. Italian parsley 
¼ c. tarragon leaves
¼ c. chervil leaves
½ c. house vinaigrette
1 tbsp. plus 1 tsp. fresh lemon juice
Kosher salt
Freshly ground pepper

1. Core the heads of lettuce. Separate leaves but keep each head by itself; discard outer leaves. Head by head, place the leaves in a bowl of cold water to refresh them and remove any dirt, then dry in a salad spinner.

2. Place the leaves from one head in a bowl; sprinkle with a pinch of salt, a few grinds of pepper, 1½ tsp. each shallots and chives; and 1 tbsp. each parsley, tarragon, and chervil. 

3. Toss gently with 2 tbsp. vinaigrette and 1 tsp. lemon juice. Repeat with remaining heads. 

4. To serve, arrange outer leaves as the base on the plate and rebuild each head of lettuce, ending with the smallest leaves. 

House Vinaigrette
Makes about 2½ cups

Ingredients
¼ c. Dijon mustard
½ c. red wine vinegar
1½ c. canola oil

1. In a blender, combine the mustard and vinegar at medium speed for about 15 seconds. With the machine running, slowly drizzle in 1/2 c. canola oil. 

2.  Transfer to a small bowl and, whisking constantly, slowly stream in the remaining 1 c. oil. Use immediately or refrigerate up to two weeks. 

Toss it right on over here.

To stay on course with the rest of the menu, see our Thomas Keller recipe gallery.

Bouchon in Beverly Hills, 235 North Canon Drive, between Dayton and Clifton Ways, Beverly Hills (310-271-9910 or bouchonbistro.com). Opening November 18; reservation line is open now. 

Photo: Deborah Jones