Liz's Bistro Salad
Crunchy, light, bright, and ultra-fresh. This French-inspired bistro salad is an absolute star as a side for nearly any dinner. Tender greens, fresh herbs, pickled onions, and a delicate vinaigrette on top.
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 1 red onion, thinly sliced
- 1/4 cup white or red wine vinegar
- 1/2 cup water
- a pinch of salt and sugar
- 1 romaine heart, stem removed and chopped
- half a head of 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
- 1/2 cup canola oil (see notes)
- 3 tablespoons lemon juice (more to taste)
- 3/4 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon dijon mustard or mayo – the purpose of this is to emulsify the dressing
Steps
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Place the onions in a jar; fill the jar about a third of the way with vinegar, then fill to the top of the onions with water. Add salt and sugar, shake, and keep in the fridge for a few hours or a few days. (I’d suggest 30 minutes minimum if you’re short on time.)
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Shake all dressing ingredients in a jar. It should be pleasantly bright and mellow – remember we’ll be adding a bunch of onions and herbs to the salad, so it’s okay for this dressing to be pretty chill. Keep this in the fridge if making ahead.
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Prep all your salad greens – chop the romaine and the herbs, and gently tear the lettuce leaves into bite sized pieces.
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Just before serving, toss greens, herbs, pickled onions, and dressing together – starting with about half of the dressing that’s in the jar, and adding more as necessary.
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Taste and adjust; add salt and pepper to taste. It’s tender, bright, a little puckery, and so fresh. I love it.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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