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Liz’s Bistro Salad with Pickled Onions and Herb Vinaigrette Recipe

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3.9 from 64 reviews

Liz’s Bistro Salad is a fresh, vibrant salad combining crisp romaine and butter lettuce with a medley of fresh herbs and tangy pickled onions. Tossed in a bright, mellow vinaigrette featuring lemon juice, canola oil, and Dijon mustard, this salad offers a perfect balance of flavors and textures that make it an ideal light meal or side dish.

  • 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

  • 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 (to emulsify the dressing)

Instructions

  1. Pickled Onions: Place the thinly sliced red onions in a jar. Fill the jar about a third of the way with white or red wine vinegar, then top the onions with water until the jar is full. Add a pinch of salt and sugar, shake the jar to combine, and refrigerate. Allow the onions to pickle for at least 30 minutes; however, for best flavor, refrigerate for a few hours or even a few days.
  2. Make the Vinaigrette: In a jar or small bowl, combine the canola oil, lemon juice, salt, sugar, and Dijon mustard or mayonnaise. Shake or whisk vigorously until the dressing is emulsified and well blended. The flavor should be bright yet mellow; store in the fridge if made in advance.
  3. Prepare the Salad Greens: Chop the romaine heart and gently tear the butter lettuce into bite-sized pieces. Mince the fresh tarragon and chives, and chop or tear the fresh dill for added herbaceous flavors.
  4. Toss the Salad: Just before serving, combine the chopped greens, minced herbs, and pickled onions in a large bowl. Start by adding about half of the vinaigrette dressing and toss gently to coat. Add more dressing as needed to suit your taste.
  5. Serve and Adjust: Taste the salad and season with additional salt and pepper if desired. Serve immediately to enjoy the tender, bright, and slightly puckery flavors of this fresh bistro-style salad.

Notes

  • Canola oil is recommended for a neutral flavor, but olive oil can be substituted if preferred.
  • Pickled onions can be prepared ahead and stored in the refrigerator for several days.
  • The Dijon mustard or mayonnaise in the dressing helps emulsify the vinaigrette, creating a smooth texture.
  • Adjust lemon juice and seasoning according to personal taste.
  • This salad is best served fresh for optimal texture and flavor.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Bistro/French-inspired
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/lizs-bistro-salad-with-pickled-onions-and-herb-vinaigrette-recipe/