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Liz’s Bistro Salad Recipe

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4.4 from 75 reviews

Liz’s Bistro Salad is a fresh and vibrant French-inspired side featuring tender romaine and butter lettuce, bright fresh herbs, tangy pickled onions, and a delicately balanced vinaigrette. This crunchy, light, and ultra-fresh salad pairs perfectly with a variety of dinners, enhancing any meal with its bright, herbaceous flavors.

  • Total Time: 45 minutes (including pickling time)
  • Yield: 4 servings

Ingredients

Pickled Onions

  • 1 red onion, thinly sliced
  • 1/4 cup white or red wine vinegar
  • 1/2 cup water
  • A pinch of salt and sugar

Bistro Salad

  • 1 romaine heart, stem removed and chopped
  • 1/2 head butter lettuce, stem removed, gently torn
  • 2 tablespoons fresh minced tarragon
  • 1/2 cup fresh dill, chopped or torn
  • 1/4 cup fresh chives, minced

Vinaigrette

  • 1/2 cup canola oil
  • 3 tablespoons lemon juice (more to taste)
  • 3/4 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard or mayonnaise (for emulsifying)

Instructions

  1. Pickled Onions: Place the thinly sliced red onions in a jar. Pour in the vinegar until the jar is about one-third full, then fill the jar up to the top of the onions with water. Add a pinch of salt and sugar, close the lid, and shake to mix. Refrigerate for at least 30 minutes, or up to several days, allowing the onions to pickle and develop a tangy flavor.
  2. Prepare Vinaigrette: In a separate jar, combine canola oil, lemon juice, salt, sugar, and Dijon mustard or mayo. Shake vigorously until well emulsified. The dressing should taste bright yet mellow, complementing the fresh herbs and pickled onions in the salad. Store in the fridge if preparing in advance.
  3. Prep Salad Greens and Herbs: Chop the romaine heart into bite-sized pieces. Gently tear the butter lettuce into similarly sized pieces to preserve its delicate texture. Mince the fresh tarragon and chives, and chop or tear the dill leaves. Combine all greens and herbs in a large salad bowl.
  4. Toss Salad: Just before serving, add the pickled onions to the greens and herbs. Pour in about half of the vinaigrette dressing and toss gently to combine. Taste and add more dressing as needed to achieve the desired balance of flavors.
  5. Serve: Adjust seasoning with additional salt and pepper to taste. Serve immediately to enjoy the crisp, fresh texture and bright, tangy flavors of this classic French-inspired bistro salad.

Notes

  • The canola oil in the vinaigrette ensures a neutral flavor, but olive oil can be substituted for a richer taste.
  • Pickled onions can be made ahead and kept refrigerated for several days, enhancing their flavor over time.
  • Dijon mustard or mayonnaise in the dressing acts as an emulsifier, helping to blend the oil and lemon juice smoothly.
  • Use fresh herbs for the brightest flavor; dried herbs will not provide the same freshness.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/lizs-bistro-salad-recipe/