Description
A vibrant and refreshing French Bistro Salad featuring a mix of tender lettuces, fresh herbs, quick-pickled eschalots, and toasted walnuts, tossed with a tangy, sweet vinaigrette dressing. Perfect as a light lunch or a sophisticated side dish.
Ingredients
Scale
Salad Greens
- 1/2 big head green oak or butter/bibb lettuce (about 8 big handfuls – do not crush leaves to measure)
- 1 baby cos/romaine lettuce
Herbs & Nuts
- 1/2 cup tarragon leaves
- 1/2 cup chives, cut into 3cm / 1 1/2″ lengths
- 3/4 cup parsley leaves
- 1/2 cup walnuts, roughly chopped then toasted and cooled (optional)
Pickled Eschalots
- 2 eschalots (aka French onion, US: shallots), finely sliced
- 2/3 cup red or white wine vinegar
- 4 tbsp white sugar
Dressing
- 1.5 tbsp lemon juice
- 5 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Quick Pickled Eschalots: Stir sugar into the red or white wine vinegar until fully dissolved. Add the finely sliced eschalots and let them soak for 30 minutes until they become soft, floppy, and take on a pink hue. Once pickled, drain the eschalots and set aside.
- Prepare the Dressing: In a jar, combine the lemon juice, extra virgin olive oil, salt, and pepper. Shake well until the dressing is emulsified and evenly mixed.
- Assemble the Salad: Arrange the green oak or butter/bibb lettuce and baby cos/romaine lettuce on a flat platter. Drizzle about half of the dressing over the leaves and gently toss by hand to coat all the leaves lightly. Next, scatter the fresh tarragon, chives, and parsley over the lettuce, followed by the pickled eschalots and toasted walnuts. Drizzle the remaining dressing on top lightly and serve immediately to enjoy the freshness and texture.
Notes
- To toast walnuts, place them in a dry skillet over medium heat for a few minutes until fragrant and slightly browned, stirring frequently to prevent burning.
- Use a flat platter rather than a deep bowl to better display the salad and allow easier tossing.
- This salad is best served fresh immediately after dressing to maintain crispness.
