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Liz's Bistro Salad Recipe

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4 from 72 reviews

Liz's Bistro Salad is a refreshing and herbaceous green salad featuring a mix of romaine and butter lettuce, tangy pickled onions, and a bright vinaigrette made with fresh herbs and lemon juice. This salad balances crisp greens with vibrant flavors from the homemade pickled onions and a lemony, mustard-emulsified dressing, perfect for a light lunch or a side dish.

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

  • 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 white or red wine vinegar until the jar is about one-third full, then fill to the top of the onions with water. Add a pinch of salt and sugar, then shake well. Refrigerate for at least 30 minutes to a few days for best flavor.
  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. Refrigerate if preparing ahead of time.
  3. Prepare Greens and Herbs: Chop the romaine and gently tear the butter lettuce into bite-sized pieces. Mince the tarragon, chop or tear the dill, and mince the chives. Assemble all greens and herbs in a large bowl.
  4. Toss the Salad: Just before serving, add the pickled onions and start by pouring about half of the vinaigrette over the greens and herbs. Toss gently to coat, adding more dressing as needed to taste.
  5. Serve and Adjust: Taste the salad and adjust seasoning by adding salt and pepper if desired. Serve immediately to enjoy the fresh, bright, and slightly puckery flavors.

Notes

  • The pickled onions can be refrigerated for up to a week and add a wonderful tangy crunch to salads or sandwiches.
  • Use Dijon mustard or mayonnaise to help emulsify the vinaigrette, ensuring a smooth and cohesive dressing.
  • Adjust lemon juice and sugar in the dressing to balance acidity and sweetness to your taste preferences.
  • Use canola oil for a neutral flavor; olive oil can also be used but will impart more flavor.
  • This salad is best served fresh but can be prepared a few hours ahead by keeping ingredients separate until serving.

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