Description
Liz’s Bistro Salad is a bright, fresh, and herbaceous mixed green salad featuring pickled red onions and a tangy, emulsified vinaigrette made with fresh herbs, lemon juice, and canola oil. Its crisp romaine and tender butter lettuce combine with tarragon, dill, and chives for a vibrant flavor profile perfect for a light lunch or side dish.
Ingredients
Pickled Onions
- 1 red onion, thinly sliced
- 1/4 cup white or red wine vinegar
- 1/2 cup water
- Pinch of salt
- 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 (to emulsify)
Instructions
- Pickle the Onions: Place the thinly sliced red onions into a jar. Pour in the white or red wine vinegar to fill the jar about one-third full, then add water to cover the onions completely. Add a pinch of salt and sugar, then close the jar and shake to combine. Refrigerate for at least 30 minutes, preferably a few hours or up to a few days, to allow the onions to pickle and develop flavor.
- Make the Vinaigrette: In a separate jar, combine canola oil, lemon juice, salt, sugar, and Dijon mustard or mayonnaise. Shake vigorously until the ingredients are well mixed and emulsified, resulting in a bright, mellow dressing. Store in the fridge if preparing ahead.
- Prepare the Salad Greens and Herbs: Chop the romaine heart and gently tear the butter lettuce into bite-sized pieces. Mince the tarragon, chop or tear the dill, and mince the chives. Combine all these greens and herbs in a large salad bowl.
- Toss the Salad: Just before serving, add the pickled onions and about half of the vinaigrette dressing to the bowl of greens and herbs. Toss gently to coat everything evenly. Add more dressing as needed to suit your taste.
- Serve and Adjust: Taste the salad and adjust seasoning by adding salt and pepper if desired. Serve immediately to enjoy the tender, bright, and slightly puckery flavors that make this salad special.
Notes
- The pickled onions can be made in advance and kept refrigerated for up to a week.
- Using Dijon mustard or mayonnaise helps to emulsify the dressing, giving it a smooth texture.
- Canola oil is preferred for a neutral flavor, but you can substitute with other mild oils if desired.
- Add lemon juice gradually when making dressing to adjust acidity to your liking.
- This salad is best served fresh but can be refrigerated for a few hours after tossing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American Bistro
