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Liz's Bistro Salad

A fresh and vibrant bistro salad featuring tangy pickled onions, mixed greens, and a lemon dijon vinaigrette, perfect for a quick side or light lunch.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Casual
Calories: 150
Ingredients Method Notes

Ingredients
  

Pickled Onions
  • 1 red onion, thinly sliced Slice very thin to speed pickling.
  • 1/4 cup white or red wine vinegar Can substitute with apple cider vinegar for a fruitier flavor.
  • 1/2 cup water To fill jar after adding vinegar.
  • a pinch salt and sugar To enhance the pickling process.
Salad Ingredients
  • 1 head romaine heart, stem removed and chopped Chop prior to serving.
  • 1/2 head butter lettuce, stem removed and gently torn Tear gently for larger pieces.
  • 2 tablespoons fresh minced tarragon Mince just before serving for better flavor.
  • 1/2 cup fresh dill, chopped or torn
  • 1/4 cup fresh chives, minced
Vinaigrette
  • 1/2 cup canola oil Can substitute with other neutral oils.
  • 3 tablespoons lemon juice Adjust for desired acidity.
  • 3/4 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon dijon mustard Provides emulsification and tang.

Method
 

Pickling the Onions
  1. Place the sliced onions in a jar and fill a third of the way with vinegar.
  2. Add water to cover the onions and stir in salt and sugar before sealing the jar.
  3. Shake and refrigerate for at least 30 minutes.
Making the Vinaigrette
  1. In a jar, combine all the vinaigrette ingredients and shake well to mix.
Preparing the Salad
  1. Chop the romaine and mince the herbs.
  2. Before serving, toss the greens, herbs, pickled onions, and dressing together, starting with half the vinaigrette and adding more as necessary.
  3. Taste and adjust seasoning with salt and pepper.

Notes

Serve in chilled bowls to keep the greens crisp. Pair with light proteins or a citrus-forward beverage.