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Liz’s Bistro Salad Recipe

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4 from 43 reviews

Liz’s Bistro Salad is a fresh and vibrant mixed green salad featuring pickled red onions, a blend of romaine and butter lettuce, and an herbaceous vinaigrette with tarragon, dill, and chives. The salad is dressed with a bright and mellow lemon and mustard vinaigrette, offering a perfect balance of tangy and herb flavors. Quick to prepare and ideal for a light lunch or a side dish, this salad combines crisp textures and a refreshing zing from the pickled onions.

  • 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
  • A pinch of 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

Instructions

  1. Prepare Pickled Onions: Place the thinly sliced red onions in a jar. Pour in the white or red wine vinegar until it covers about a third of the jar, then add water to cover the onions completely. Sprinkle a pinch of salt and sugar. Seal the jar, shake gently, and refrigerate for at least 30 minutes. For best flavor, let them pickle for a few hours or even days.
  2. Make the Vinaigrette: In a jar, combine canola oil, lemon juice, salt, sugar, and Dijon mustard or mayonnaise. Shake well until the dressing is emulsified and smooth. Chill in the refrigerator if making ahead.
  3. Prep the Salad Greens and Herbs: Chop the romaine heart and gently tear the butter lettuce leaves into bite-sized pieces. Mince the tarragon and chives, and chop or tear the dill.
  4. Toss the Salad: Just before serving, combine the chopped greens, herbs, and pickled onions in a large bowl. Add about half of the vinaigrette dressing initially, tossing gently. Add more dressing to taste if needed.
  5. Serve: Taste the salad and adjust seasoning with salt and pepper as desired. Serve immediately for the freshest flavors and crisp textures.

Notes

  • The canola oil can be substituted with olive oil for a richer flavor.
  • Pickled onions can be made in advance and stored in the fridge for up to a week.
  • Dijon mustard is recommended for emulsifying the dressing, but mayonnaise works well as an alternative.
  • This salad is best served fresh to maintain the crispness of the greens.
  • Adjust lemon juice and sugar in the dressing to balance acidity and sweetness according to taste.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes (primarily for pickling onions)
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American Bistro
  • Diet: Vegetarian

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