Description
This French Bistro Salad is a fresh and vibrant mix of tender lettuce varieties, aromatic fresh herbs, crunchy toasted walnuts, and tangy quick-pickled eschalots, all brought together with a bright, sweet and tangy vinaigrette. It’s a light, elegant salad perfect for a starter or side dish that balances herbaceous flavors and crunch with a zesty dressing.
Ingredients
Scale
Salad Greens and Herbs
- 1/2 big head green oak or butter/bibb lettuce (about 8 big handfuls, gently measured)
- 1 baby cos/romaine lettuce
- 1/2 cup tarragon leaves
- 1/2 cup chives (cut into 3cm / 1 1/2″ lengths)
- 3/4 cup parsley leaves
Pickled Eschalots
- 2 eschalots (also known as French onions or shallots), finely sliced
- 2/3 cup red or white wine vinegar
- 4 tbsp white sugar
Dressing
- 1.5 tbsp lemon juice
- 5 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Additional
- 1/2 cup walnuts, roughly chopped then toasted and cooled (optional)
Instructions
- Quick Pickled Eschalots: In a bowl, stir the white sugar into the red or white wine vinegar until completely dissolved. Add the finely sliced eschalots and stir to combine. Let the mixture sit for 30 minutes, allowing the eschalots to become soft (floppy) and change color to a soft pink. After pickling, drain the eschalots well before use.
- Dressing Preparation: In a jar or a small container with a lid, combine the lemon juice, extra virgin olive oil, salt, and pepper. Close the lid tightly and shake vigorously until the dressing emulsifies and the ingredients are well mixed.
- Assemble the Salad: Arrange the green oak or butter lettuce and baby cos/romaine lettuce on a large, flat platter (a flat surface showcases the salad better than a deep bowl). Drizzle about half of the prepared dressing over the lettuce and gently toss the leaves with your hands to coat evenly without bruising them. Scatter the fresh tarragon, chives, and parsley leaves evenly over the top. Distribute the quick pickled eschalots and toasted walnuts across the salad. Drizzle lightly with the remaining dressing just before serving. Serve immediately to retain freshness and texture.
Notes
- To toast walnuts, spread them evenly on a baking tray and bake in a preheated oven at 350°F (175°C) for about 5-7 minutes until fragrant and lightly browned. Allow them to cool before adding to the salad.
- The quick pickled eschalots add a bright acidity and soft texture that balances the fresh greens and crunchy walnuts perfectly.
- This salad is best served immediately after assembly to keep the lettuce crisp and vibrant.
- For a nuttier flavor, walnuts can be replaced or combined with toasted pecans or hazelnuts.
- If preferred, substitute red wine vinegar with white wine vinegar for a slightly different tang.
- Prep Time: 15 minutes
- Cook Time: 7 minutes (for toasting walnuts, optional)
- Category: Salad
- Method: No-Cook
- Cuisine: French
Keywords: French salad, bistro salad, quick pickled shallots, fresh herb salad, walnut salad, vinaigrette dressing
