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–+ servings
French Bistro Salad

French Bistro Salad

A refreshing French Bistro Salad featuring crisp lettuces, fresh herbs, and quick pickled eschalots.
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Prep Time 30 minutes
Pickling Time 30 minutes
Total Time 1 hour
Course Salad
Cuisine French
Servings 4 servings
Calories 250 kcal

Equipment

  • jar
  • skillet
  • platter

Ingredients
  

Salad Base

  • ½ head green oak or butter/bibb lettuce about 8 big handfuls
  • 1 head baby cos lettuce
  • ½ cup tarragon leaves
  • ½ cup chives cut into 3cm / 1 ½" lengths
  • ¾ cup parsley leaves
  • ½ cup walnuts roughly chopped then toasted and cooled (optional)

Quick Pickled Eschalots

  • 2 eschalots finely sliced
  • ⅔ cup red or white wine vinegar
  • 4 tablespoon white sugar

Dressing

  • 1.5 tablespoon lemon juice
  • 5 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions
 

Quick Pickled Eschalots

  • Stir sugar in vinegar until dissolved. Stir in eschalots, then leave for 30 minutes until it becomes floppy and turns pink. Drain.

Dressing

  • Shake Dressing in a jar.

Assemble Salad

  • Pile lettuce on a platter (flatter better than deep bowl). Drizzle with about ½ the Dressing then toss gently with your hands. Scatter over fresh herbs, pickled eschalots and walnuts. Drizzle lightly with more Dressing. Serve immediately!

Notes

Walnuts can be toasted by placing them in a dry skillet over medium heat for 2 minutes until they smell nutty. Remove immediately and cool before use.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 5gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gSodium: 200mgPotassium: 250mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 15mgCalcium: 50mgIron: 1mg
Keyword French Bistro Salad, fresh herbs, pickled eschalots, Salad, Walnuts
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