Liz’s Bistro Salad

Liz’s Bistro Salad is a refreshing, French-inspired dish that combines tender greens, fresh herbs, and tangy pickled onions, all tossed in a delicate vinaigrette. This light and crunchy salad serves as an excellent side, complementing a variety of main courses with its vibrant flavors and textures.

Why You’ll Love This Recipe

• Bright and Fresh: The combination of crisp lettuce, aromatic herbs, and zesty pickled onions creates a lively and invigorating salad.
• Versatile Side Dish: Pairs wonderfully with rich dishes like beef stew, creamy pastas, or grilled meats, providing a refreshing contrast.
• Simple Elegance: Despite its sophisticated flavors, this salad is straightforward to prepare, making it suitable for both casual meals and special occasions.
• Make-Ahead Friendly: Components can be prepared in advance, allowing for quick assembly before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• For the Pickled Onions:
  • Red onion
  • White or red wine vinegar
  • Water
  • Salt
  • Sugar
• For the Salad:
  • Romaine heart
  • Butter lettuce
  • Fresh tarragon
  • Fresh dill
  • Fresh chives
• For the Vinaigrette:
  • Canola oil (or neutral oil of choice)
  • Lemon juice
  • Salt
  • Sugar
  • Dijon mustard or mayonnaise (for emulsification)

Directions

1. Pickle the Onions: Thinly slice the red onion and place it in a jar. Add vinegar and water in a ratio that submerges the onions, along with a pinch of salt and sugar. Seal the jar, shake to combine, and refrigerate for at least 30 minutes, or up to several days for a more intense flavor.
2. Prepare the Vinaigrette: In a jar, combine canola oil, lemon juice, salt, sugar, and Dijon mustard or mayonnaise. Seal and shake vigorously until the mixture is emulsified. Adjust seasoning to taste.
3. Assemble the Salad: Chop the romaine heart and gently tear the butter lettuce into bite-sized pieces. Place them in a large bowl. Add chopped fresh tarragon, dill, and chives.
4. Combine and Serve: Drizzle half of the vinaigrette over the salad and toss gently to combine. Add more dressing as needed to lightly coat the leaves. Top with the pickled onions. Serve immediately.

Servings and Timing

• Servings: This recipe yields approximately 4–6 servings as a side dish.
• Preparation Time: 15 minutes (plus at least 30 minutes for pickling the onions).

Variations

• Add Nuts: Incorporate toasted walnuts or almonds for added crunch and flavor.
• Cheese Addition: Sprinkle crumbled goat cheese or shaved Parmesan over the salad for a creamy element.
• Alternative Greens: Substitute or add other tender greens like arugula or baby spinach.
• Different Herbs: Experiment with other fresh herbs such as basil, parsley, or chervil to suit your taste.

Storage/Reheating

• Storage: It’s best to store the salad components separately. Keep the pickled onions in their brine in the refrigerator for up to one week. Store the vinaigrette in an airtight container in the refrigerator for up to one week. Keep the washed and dried greens and herbs in a sealed container in the refrigerator for up to two days.
• Note: Assemble the salad just before serving to maintain the freshness and crispness of the greens.

FAQs

Can I make the pickled onions ahead of time?

Yes, the pickled onions can be made several days in advance and stored in the refrigerator.

What can I use instead of canola oil in the vinaigrette?

You can substitute with other neutral oils like grapeseed or avocado oil. Olive oil can also be used, though it will impart a more pronounced flavor.

Is there a substitute for Dijon mustard in the dressing?

Mayonnaise can be used to help emulsify the dressing if Dijon mustard is unavailable.

Can I add protein to this salad?

Yes, grilled chicken, shrimp, or tofu can be added to make it a more substantial meal.

How do I prevent the salad from becoming soggy?

Dress the salad just before serving and ensure the greens are thoroughly dried after washing.

Are the pickled onions necessary?

While they add a distinctive tang and flavor, you can omit them or substitute with other pickled vegetables if preferred.

Can I use dried herbs instead of fresh?

Fresh herbs are recommended for their vibrant flavor and texture, but if unavailable, use a smaller quantity of dried herbs, keeping in mind that their flavor is more concentrated.

What dishes pair well with this salad?

This salad complements rich dishes like beef stew, creamy pastas, quiches, or roasted meats.

How can I make the salad more filling?

Adding ingredients like avocado, nuts, seeds, or a protein source can make the salad more substantial.

Is this salad suitable for vegans?

Yes, ensure that the Dijon mustard and any added ingredients are vegan-friendly.

Conclusion

Liz’s Bistro Salad is a testament to the beauty of simplicity, combining fresh greens, aromatic herbs, and tang

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