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Liz’s Bistro Salad Recipe

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3.9 from 40 reviews

Liz’s Bistro Salad is a fresh, vibrant salad featuring a blend of crisp romaine and butter lettuce, pickled red onions, and a herbaceous mix of tarragon, dill, and chives. Tossed in a bright, mellow vinaigrette emulsified with Dijon mustard or mayo, it delivers a tender, slightly puckery, and refreshing flavor perfect for a light meal or accompaniment.

  • Total Time: 45 minutes
  • 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

Salad Greens and Herbs

  • 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

Vinaigrette Dressing

  • 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 into a jar. Pour in the vinegar until it fills about one third of the jar, then fill the rest of the jar with water until the onions are fully submerged. Add a pinch of salt and sugar, shake gently, and refrigerate. Allow to sit at least 30 minutes for quick pickling, though a few hours or days will enhance the flavor.
  2. Make the Vinaigrette: In a separate jar, combine canola oil, lemon juice, salt, sugar, and Dijon mustard or mayonnaise. Shake vigorously until the dressing is well emulsified and pleasantly bright but mellow. Refrigerate if preparing ahead of time.
  3. Prepare Salad Greens and Herbs: Chop the romaine heart and gently tear the butter lettuce into bite-sized pieces. Mince the tarragon and chives, and chop or tear the dill.
  4. Toss the Salad: Just before serving, combine the greens, herbs, and pickled onions in a large bowl. Add about half of the vinaigrette and toss gently to coat. Add more dressing as needed to achieve your preferred balance.
  5. Serve: Taste the salad and adjust seasoning with additional salt and pepper if desired. Serve immediately to enjoy the tender, bright, and fresh flavors.

Notes

  • The pickled onions add a vibrant acidity and crunch; allowing them to pickle longer intensifies the flavor.
  • You can substitute Dijon mustard with mayonnaise in the dressing to achieve similar emulsifying results.
  • Use fresh herbs for the best flavor; dried herbs will not provide the same brightness.
  • Canola oil can be substituted with any neutral-tasting oil like vegetable or grapeseed oil.
  • This salad is best served fresh but can be refrigerated for up to a day; dress just before serving to maintain crispness.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes (minimum for pickling)
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American Bistro
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/lizs-bistro-salad-recipe-2/