Liz’s Bistro Salad Recipe
Introduction
Liz’s Bistro Salad is a fresh, vibrant blend of crisp greens, pickled onions, and aromatic herbs tossed in a light, tangy vinaigrette. This salad brings a perfect balance of brightness and mellow flavors, ideal for a quick lunch or a delightful side dish at dinner.
Ingredients
- 1 red onion, thinly sliced
- 1/4 cup white or red wine vinegar
- 1/2 cup water
- a pinch of salt and sugar
- 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
- 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 the dressing)
Instructions
- Step 1: Prepare the pickled onions by placing the thinly sliced red onions in a jar. Fill the jar about one-third full with vinegar, then add enough water to cover the onions completely. Add a pinch of salt and sugar, shake well, and refrigerate for at least 30 minutes or up to a few days.
- Step 2: Make the vinaigrette by combining canola oil, lemon juice, salt, sugar, and Dijon mustard or mayonnaise in a jar. Shake well until the mixture is emulsified and smooth. Refrigerate if preparing ahead.
- Step 3: Prepare the salad greens by chopping the romaine heart and herbs, and gently tearing the butter lettuce into bite-sized pieces.
- Step 4: Just before serving, toss the greens, herbs, pickled onions (drained), and about half of the vinaigrette together in a large bowl. Add more dressing as needed to taste.
- Step 5: Taste and adjust with additional salt and pepper if desired. Serve immediately to enjoy its tender, bright, and slightly puckery freshness.
Tips & Variations
- For a richer dressing, try substituting olive oil for canola oil or add a teaspoon of honey for a touch of sweetness.
- If fresh herbs are unavailable, use dried tarragon and dill sparingly, since dried herbs are more concentrated in flavor.
- The pickled onions can be made ahead and kept refrigerated for up to one week, which helps develop deeper flavor.
- To add protein, top the salad with grilled chicken or goat cheese for a more substantial meal.
Storage
Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the greens and pickled onions with the dressing just before serving to maintain crispness. Reheating is not recommended for this salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different oil in the dressing?
Yes, you can substitute canola oil with olive oil, avocado oil, or another neutral oil. Olive oil will add a more pronounced flavor, while canola keeps the dressing light and mild.
How long do the pickled onions need to marinate?
For the best balance of flavor, allow the onions to marinate for at least 30 minutes. However, you can prepare them up to a few days in advance to deepen the tangy taste.
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Liz’s Bistro Salad Recipe
- Total Time: 45 minutes (including minimum pickling time)
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Liz’s Bistro Salad is a fresh and vibrant green salad featuring a mix of romaine and butter lettuce tossed with a bright herb vinaigrette, pickled red onions, and fresh tarragon, dill, and chives. The salad is perfectly balanced with a lemony, slightly sweet and tangy dressing, making it a tender and refreshing side dish or light meal.
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 emulsification)
Instructions
- Pickled Onions: Place the sliced red onions in a jar. Add 1/4 cup of white or red wine vinegar until the jar is a third full, then fill the jar to cover the onions with 1/2 cup of water. Add a pinch of salt and sugar, then shake the jar to combine. Refrigerate for at least 30 minutes, though a few hours or days will develop more flavor.
- Make the Vinaigrette: In a separate jar, combine canola oil, lemon juice, salt, sugar, and Dijon mustard or mayonnaise. Shake well until the dressing is emulsified and smooth. The vinaigrette should have a bright but mellow flavor. Chill in the fridge if preparing ahead of time.
- Prepare 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 carefully.
- Toss the Salad: Just before serving, combine the prepared greens, 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 your taste.
- Serve and Adjust Seasoning: Taste the salad and adjust seasoning with salt and pepper if desired. The salad should be tender, bright, a little puckery from the pickled onions, and very fresh. Serve immediately for the best texture.
Notes
- You can let the pickled onions sit in the fridge for a few days to develop more flavor, but a minimum of 30 minutes is recommended.
- The Dijon mustard or mayonnaise in the dressing acts as an emulsifier to combine oil and lemon juice well.
- Use fresh herbs for the best flavor impact.
- Feel free to adjust the lemon juice and seasoning to your taste.
- Canola oil is preferred for its mild flavor, but olive oil can be used as an alternative.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American Bistro
Keywords: bistro salad, pickled onions, herb vinaigrette, fresh herbs salad, no-cook salad, lemon dressing, romaine salad, butter lettuce salad
